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Sourdough Pita Bread

Sourdough Pita Bread Recipe

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 262
Ingredients Method Notes

Ingredients
  

  • 1 cup (240g) sourdough discard
  • 3/4 cup (180ml) warm water
  • 2 tablespoons olive oil
  • 1 tablespoon honey or sugar
  • 2 teaspoons instant yeast
  • 3 cups (375g) bread flour
  • 1 1/2 teaspoons fine sea salt

Method
 

  1. In a large bowl, whisk the flour, yeast, and salt. Add the discard, water, oil, and honey. Stir to a shaggy dough.
  2. Turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
  3. Place in an oiled bowl, cover, and rise at room temperature until nearly doubled, about 1 1/2 to 2 hours.
  4. Punch down, divide into 8 balls, cover, and rest 20 minutes. Roll each into a 6-inch circle, 1/8 inch thick.
  5. Preheat a baking stone or inverted sheet pan at 500°F (260°C) for 30 minutes. Bake pitas in batches for 3 to 4 minutes until ballooned and pale golden. Wrap in a towel and serve warm.

Notes

The 1 1/2 to 2 hour rise is not included in the prep time. If your kitchen is cold, let the dough rise in a turned-off oven with the light on. Rested and rolled rounds can sit covered for up to 30 minutes before baking.