Sourdough Pita Bread
Sourdough pita bread has a flavor a yeasted bread just can't provide! This easy recipe will guide you through how to make soft, tender, and delicious sourdough pitas! Adapted from: The Stay At Home Chef.
Ingredients
- 1 cup active starter stirred down
- 1 cup warm water between 80-90 Fahrenheit
- 3 ½ cups unbleached all purpose flour or bread flour using the scoop + level method - see notes
- ¼ teaspoon granulated sugar
- 1 ½ teaspoon coarse kosher salt
- 3 tablespoons olive oil
Instructions
- Combine 1 cup warm water, 1 cup sourdough starter and 2 cups flour in the bowl of your stand mixer. Mix with the paddle attachment until completely combined. Let rest 10 minutes.
- Add the remaining 1½ cups flour, ¼ teaspoon granulated sugar, 1 ½ teaspoon coarse kosher salt, and 3 tablespoons olive oil to the bowl and switch to the dough hook. Knead for 5 minutes.
- Cover the bowl and let it rest for 30 minutes. After 30 minutes, stretch and fold the dough. Repeat the rest and stretch/fold cycle 3 times total.
- Cover tightly and place in the fridge overnight - from 12-72 hours.
- Remove from fridge and allow to come to room temperature for about 3 hours.
- Place a baking stone in the oven and preheat oven to 500 degrees Fahrenheit with a baking stone.
- Meanwhile, divide the dough into 8 pieces. Roll each into a ball. Let the rounds rest for 20 min.
- Immediately before cooking, roll each piece out into a 6-inch circle. The size is less important than the thickness, aim for 1/4" thick. (see note)
- Place on the baking stone and bake at 500f for 3-5 minutes or until completely puffed and starting to turn golden brown.
- Once baked, remove the pita from the oven and wrap them in a clean kitchen towel and slide into a plastic bread bag while rolling and baking the remaining pitas.
Notes
Scoop + Level Method = Stir the flour in the container well, then use a spoon or another measuring cup to scoop the stirred flour into your desired measuring cup. Level the scoop with the back of a knife.
Rolling the pitas: If the pitas are difficult to transfer to the baking stone, roll them out on a piece of parchment paper, then transfer the whole parchment paper to the oven.
If you'd like to store some in the freezer, they can be cooled to room temperature, placed in an airtight freezer bag or container and kept in the freezer for 2-3 months. To use out of the freezer, remove the pitas and allow them to thaw at room temperature for 1-2 hours before enjoying.
Batch:
This sourdough pita recipe makes 8 7-8 inch pitas. It can easily be doubled or halved.Storage:
While your pitas are best served fresh, they can be cooled to room temperature, then stored in a plastic bread bag to maintain freshness for 2-3 days.