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Sourdough Pita Bread

  • Author: Streusel


1 c. starter discard

1/2 t. yeast

1/4 c. water

1 T. sugar

2 T. olive oil

3 c. all-purpose flour

1 1/2 t. salt


  1. In a stand mixer with the kneading hook attached, combine the starter, yeast, water and sugar and let sit for 5 minutes.
  2. Add the olive oil, 2 c. of the flour and salt and knead on medium speed.
  3. Keep kneading and adding more flour until the dough forms a ball and pulls away from the bowl during kneading.  It can take several minutes and may utilize all of the flour (or a little more or a little less).
  4. Place the dough in a lightly oiled bowl, cover and let rise for about 4 hours at room temperature OR place in the refrigerator overnight.
  5. If it rises in the refrigerator overnight, pull it out the next morning and let it come to room temperature.
  6. Pre-heat the oven to 425 degrees fahrenheit, with a pizza stone heating in the oven as well.
  7. Cut the dough into 8 pieces and form into a ball.  Let each ball rest for a few minutes before rolling each one out into about a 6 inch circle.
  8. Place two circles at a time in the oven and turn the oven light on so you can see them baking.
  9. Have tongs and a cooling rack ready.  After 2 to 3 minutes the circles will puff up into rounds and once fully puffed up they are baked.  Pull them out and let them cool.  Repeat 3 more times.