Sourdough Pita Bread Recipe
If you’ve never baked Pita Bread at home, you’ll probably be surprised how easy it is. The addition of sourdough starter extends the time, but it's mostly hands off. The flavor upgrade from the starter makes it totally worth the time.
pitas
Ingredients
- 8 oz active sourdough starter (1 cup (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 the bowl of a stand mixer fitted with a paddle, or in a large mixing bowl, combine 8 oz active sourdough starter, 8 oz warm water and half of the flour. Mix until it forms a thick batter. Cover the bowl and set aside for 30-60 minutes.
- If using a stand mixer, switch to the dough hook. Add 1 oz olive oil, ½ oz granulated sugar and 1 ½ teaspoons table salt then mix to combine. With the mixer running on low, add the remaining flour. Mix until the dough clings to the hook and clears the sides of the bowl. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand. Knead 5 minutes. Form the dough into a smooth ball.
- Put the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
- After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and develop the gluten.
- Every 60 minutes repeat the procedure again. By the end of 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
- Cover the bowl tightly and refrigerate overnight (see note). Remove the bowl from the refrigerator in the morning and allow the dough to come to room temperature.
- Preheat the oven to 450 °F. Use the convection setting if you have it. If you have a baking steel or stone place it in the oven. Otherwise, place a baking sheet on the bottom rack of the oven. If you have a dark colored baking sheet use that.
- Divide the dough into 8 equal pieces. Using a cupped hand on a lightly floured surface, roll each piece of dough into a tight ball. Use a rolling pin to roll each ball into about a 6” round. If the dough springs back too much let it rest for 5 minutes and continue rolling. Once all the pitas are rolled you can begin baking.
- Place two pita rounds on the baking steel or pan. Close the oven and bake until the rounds puff up like a balloon, about 3-4 minutes. You don’t need to flip the bread. Remove the baked breads and wrap in a clean kitchen towel while you continue baking the remaining pitas.
- The pitas are best the day they are made, but they also freeze very well.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The dough benefits from a long, cool rise overnight. But you can skip the night in the refrigerator to mix and bake the pitas in one day.
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