WILBREAD

Sourdough Pita Bread

Yield
8 Pita Bread
Prep Time
45 min
Bake Time
20 min
Added Time
12 h
Total
13 h 05 min

Sourdough pita bread


I've always loved the taste and texture of pita bread, but recently I've discovered sourdough pita bread. The slightly sour flavor and soft, chewy texture of the dough make it the perfect companion for all sorts of dips and fillings. Plus, making your own sourdough pita bread at home is surprisingly simple and satisfying. If you're looking for a delicious and versatile bread, sourdough pita bread is definitely worth trying out.

Ingredients

  • 225 g Active Sourdough Starter
  • 150 g Bread Flour
  • 200 g Whole Wheat Flour
  • 225 g Water
  • 30 g Olive Oil
  • 15 g Sugar
  • 7 g Salt

Equipment

  • Bowl
  • Danish Whisk
  • Scale
  • Scraper
  • Spatula
  • Plastic Wrap/Tea Towel
  • Rolling Pin
  • Iron Skillet/Baking Sheet

Instructions

(Show/Hide Images In The Recipe)

1. Mix water, sourdough starter, and flour together in a bowl. Cover the bowl and set aside for 30 to 60 min.
225 g Active Sourdough Starter
225 g Water
150 g Bread Flour
200 g Whole Wheat Flour

First step in sourdough pita bread making

2. Stir in the olive oil, sugar, and salt. Knead for 5-10 minutes until the dough is smooth and elastic. Add more water or flour if necessary. Place the dough in a lightly oiled bowl, cover it, and let it rest for 30 minutes.
30 g Olive Oil
15 g Sugar
7 g Salt

Pita bread sourdough

Pita bread sourdough

3. Stretch and fold* the dough, cover it, and let it rest for 30 min.

Stretch and fold technique

Stretch and Fold*: Gently lift one side of the dough and fold it towards the center. Repeat this process for the remaining three sides of the dough. This method essentially turns the dough inside out.

4. Do the stretch and fold technique twice more, allowing the dough to rest for 30 to 60 minutes in between.

Sourdough pita bread before stretch and fold

Sourdough pita bread after stretch and fold

5. After the final stretch and fold, allow the dough to ferment at room temperature for 4 to 8 hours or until it is bubbly, airy, and has doubled in size.
If you won't be baking them immediately, you can refrigerate the dough for up to 48 hours, just take it out of the fridge 30 min before using it so it's easier to shape.

Sourdough pita bread before bulk fermentation

Sourdough pita bread after bulk fermentation

6. Preheat oven to 450°F / 230°C for 30 minutes and place the iron skillet/baking sheet inside.

Oven and skillets preheating

7. Divide the dough into 8 equal pieces. Shape each piece into a ball. Cover the dough balls with plastic wrap or a damp kitchen towel and let them rest for 10 minutes.

Pita bread dough balls

Pita bread dough balls

8. Flatten each ball into a thin disk using a rolling pin, being careful not to make it too thick or too thin.

Sourdough pita bread before baking

Sourdough pita bread before baking

9. Bake for 5 to 7 minutes or until nicely browned. You don't need to flip the pitas. They'll puff as they cook and deflate as they cool.

Sourdough pita bread after baking (puffing)

10. Wrap the warm pitas in a kitchen towel as they come out of the oven so they stay soft and pliable.

Sourdough pita bread

Enjoy!

Tips:

  • Store them in a container or resealable bag in the fridge or at room temperature for up to 5 days or freeze them for up to 3 months.