Description
Make your own soft Sourdough Pita Bread at home. This simple recipe gives you fluffy pitas in just a few hours. Great for filling or dipping!
Ingredients
Scale
- 8 oz active sourdough starter (1 cup with 100% hydration)
- 8 oz warm water (1 cup)
- 13 ¾ oz bread flour (2 ¾ cups, see note)
- 1 oz olive oil (2 tablespoons)
- ½ oz granulated sugar (1 tablespoon)
- 1 ½ teaspoons table salt
Instructions
- In a stand mixer bowl, mix all the ingredients using the dough hook.
- Knead at a medium-low speed for about 10 minutes until the dough becomes stretchy and smooth.
- Oil a spacious bowl and place the dough inside. Cover it with a lid or plastic wrap and let it rise until it doubles in size.
- Depending on the room temperature, this rise can take 4-6 hours. If using a refrigerator, it might take up to 12 hours.
- Once risen, divide the dough into 8 equal parts and form them into small balls on a surface lightly dusted with flour.
- Allow the dough balls to rest for 15 minutes.
- Roll each ball into a thin 6-inch circle, ensuring it’s no thicker than 1/4 inch.
- Let them rise until they become slightly puffy, which can take between 30 minutes to an hour. Keep them covered with a damp cloth to prevent drying.
- Preheat your oven to 500 degrees with a pizza stone or cast iron skillet inside. This heavy vessel retains heat, ensuring the pitas puff up perfectly when baked.
- Place the pita dough on the hot surface and bake for approximately 5 minutes until they puff up.
Notes
- Store the pitas in an airtight container in the fridge for up to a week.
- If you don’t have whole wheat flour, you can use only all-purpose flour.
Nutrition
- Serving Size: 1
- Calories: 202Kcal
- Sugar: 2g
- Sodium: 267mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0mg
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg