Listen up, all you food lovers out there! Today, I am going to share with you my recipe for the most perfect, mouth-watering sourdough pita bread. As an Israeli chef, I can tell you that there is nothing quite like the taste and texture of fresh pita bread straight from the oven, especially when it’s made with a sourdough starter.
Some of you may be thinking that making bread is too complicated or time-consuming, but let me tell you: this sourdough pita recipe couldn’t be simpler. With just a few basic ingredients and some love and patience, you can bake your own golden brown and airy pitas in no time.
Whether you’re a fan of Greek food or a lover of baking recipes, this sourdough pita recipe is sure to become your go-to for homemade flatbread. So come on – join me in the kitchen and let’s make some delicious pita bread together!
Why You’ll Love This Recipe
Are you looking for a recipe that is not only delicious but also healthy? Look no further, my friend. You are in the right place. I present to you the amazing sourdough pita bread recipe that will tick all your boxes.
What sets this recipe apart from others is the use of a sourdough starter. This makes the pita bread not only incredibly flavorful but also easier to digest. The tangy flavor of the sourdough adds a depth of complexity that regular store-bought pitas just can’t match.
Moreover, this sourdough pita bread is made with wholesome ingredients; whole wheat flour and unbleached all-purpose flour combined to create a nutritious dough that will satisfy all your cravings without weighing you down.
As a chef, I understand the importance of using clean ingredients, and this recipe emphasizes just that. No processed additives or preservatives here – just water, olive oil, sugar, salt and the natural goodness of flours.
This recipe is not only great for making traditional Greek recipes like gyro sandwiches but can also be used as a blank canvas for other dishes. Pita chips or even pita pockets can be made with this versatile dough – each bite an explosion of taste.
Besides its incredible flavor, making this homemade sourdough pita bread is also quite simple and fun to make! There’s nothing like watching your own bread rise when it’s sitting there in front of you.
So why settle for store-bought pitas when you could have warm, fresh-out-of-the-oven ones? Trust me; once you try this easy sourdough recipe, you’ll never go back to anything else.
To make these deliciously easy sourdough pita bread, you need simple ingredients that you might already have in your kitchen. Here’s what you’ll need:
- 1 cup active sourdough starter
- 1 cup warm water (around 110°F)
- 2 3/4 cups unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1 tablespoon honey or sugar (optional)
- 2 teaspoons salt
- 3 tablespoons olive oil
The Recipe How-To
Now it’s time to get our hands doughy, and roll out some Sourdough Pita Bread! This recipe is simple, but like all bread recipes, it does require a bit of patience. Trust me the result is worth it!
- 2 cups (250 grams) whole wheat flour
- 2 cups (250 grams) unbleached all-purpose flour
- 1 tablespoon (15 grams) sugar
- 2 teaspoons (10 grams) salt
- 3 tablespoons (45 ml) olive oil
- 1 cup (240 ml) sourdough starter
- 1 cup (240 ml) warm water (2/3 for mixing and 1/3 for later)
- More unbleached all-purpose flour for dusting
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, sugar, and salt. Create a well in the center of the mixture.
Add the olive oil and sourdough starter to the well. Also add about 2/3 cup (160 ml) warm water to the well.
Using your hands or a wooden spoon, mix everything together until a shaggy dough forms.
Transfer the dough to a well-floured surface and knead for 10 minutes until a smooth ball of dough forms.
Place the dough ball into a lightly oiled bowl and cover with plastic wrap or a damp towel.
- Let it rise at room temperature for at least six hours or overnight in the fridge.
Once doubled in size (12-16 hours later), punch down the dough gently to release air pockets and transfer onto a floured surface.
Divide into 8-12 equal-sized pieces and form small round balls.
- Let it rest covered with plastic wrap or a damp towel for at least one hour.
Afterward, flatten each round ball on a dusted surface with your palm or rolling pin into about 1/8” thick circle-shaped disc.
Preheat an oven to 450°F (230°C). Place rolled-out discs onto baking sheets lined with parchment paper or lightly greased with oil.
Bake in batches in preheated oven for approximately five minutes per batch on the middle rack*.
- The pita should puff up fully within the first two minutes of baking.
- Check if cooking time should be longer based on desired crispiness level.
Tips for Perfect Results
The trickiest part of this Sourdough Pita Bread is ensuring that they puff up beautifully while cooking properly throughout:
- Leverage high heat*
- Keep baking trays warm between batches
- Roll out pitas evenly avoiding air pockets underneath
This is also an excellent base recipe that you can customize by adding herbs such as rosemary, thyme, basil, garlic powder or even veggies such
Substitutions and Variations
Listen up, folks. Here are some fantastic substitution and variation options for my sourdough pita recipe- a recipe beloved by many. Firstly, I suggest you give whole wheat flour a shot- the more authentic, hearty flavor will make it worth the time and effort. Instead of just bread flour, try a combination of whole wheat flour with unbleached all-purpose flour in equal parts. Trust me on this one, your taste buds will thank you!
If you’re not a fan of homemade sourdough starters, use sourdough discard instead. Don’t have any? No worries! Try incorporating ⅓ cup of plain yogurt or buttermilk into the mix. The result is still excellent!
For those who prefer something more exotic, try incorporating some spices into the dough mixture like za’atar or cumin powder to put an intriguing Middle Eastern spin on it. Want to make the pita bread a bit sweet? Add a tablespoon or two of honey to provide some extra depth.
Finally, for those who want their pita bread larger and fluffier- separate less dough for more significant circles. The flatbread recipe is also quite versatile; use it for making pita chips or even stuffing homemade pita pockets with hummus or falafel.
To sum it up, there are multiple ways to get creative with this sourdough pita bread recipe, and I encourage each one of you to experiment and customize them until you figure out what works best for your palate- whether you’re feeling adventurous or just want something familiar with a twist.
Serving and Pairing
Here’s the thing about sourdough pita bread: it’s so versatile that it goes well with just about anything! The tangy notes of sourdough starter in the dough make it an excellent complement to any dish, whether sweet or savory.
For a simple yet satisfying meal, serve homemade sourdough pita bread warm with a drizzle of olive oil and some hummus on the side. You can also try stuffing it with falafel balls, grilled chicken, or roasted vegetables for a tasty sandwich. Tzatziki sauce or tahini dressing can add extra flavor and creaminess.
Feeling adventurous? Use your sourdough pita bread to make pita chips for a party appetizer or snack. Cut them into triangles, brush them with olive oil and sprinkle salt or spices like paprika or garlic powder before baking until crisp.
If you’re in the mood for something sweet, try topping your whole wheat sourdough pita bread with nut butter and bananas slices or cream cheese and sliced strawberries. It’s like a mini pizza!
You can also use sourdough pita bread as a base for flatbread pizza toppings like sliced tomatoes, olives, feta cheese, and fresh oregano. Bake in the oven until crispy on the edges and melted on top.
When it comes to pairing beverages, you can’t go wrong with a cold glass of beer or a fruity sangria alongside your sourdough pita bread meal. Traditional Greek wine like Retsina or Assyrtiko would also be an excellent choice.
Overall, homemade sourdough pita bread is such a pleasure to eat that you really can’t go wrong with what you pair it with!
Make-Ahead, Storing and Reheating
Oh, how I love these sourdough pita breads! But let’s face it, making them from scratch can take some time and effort. So, what are your options for making them ahead of time or reheating them?
Well, the good news is that these sourdough pita breads are a great make-ahead option. You can easily store them in an airtight container at room temperature for up to 2 days. If you want to store them for longer than that, simply place them in the freezer. They will last for up to 3 months and can be easily reheated.
To reheat the pita breads, you have a few options. The easiest is to simply pop them in the oven at 350°F for about 5 minutes. You can also reheat them on a skillet or griddle for a minute or two on each side.
But wait, there’s more! You can also turn these leftover pita breads into something else altogether. Why not try making some homemade pita chips? Simply cut the leftover pita into triangles or wedges, drizzle with olive oil and sprinkle with salt and any other seasonings you like. Then bake them in the oven at 375°F for about 10 minutes until crispy.
And if you’re feeling really adventurous, why not use these sourdough pita breads as a base for some delicious flatbread pizzas? Just add your favorite toppings and bake in the oven at 450°F for about 10-12 minutes.
So don’t let those leftover sourdough pitas go to waste. There are so many ways to enjoy this versatile bread even after it’s been made.
Tips for Perfect Results
I know you’re excited to make these sourdough pitas, and with a few tips from me, it will be as easy as pie. First, I recommend using unbleached all-purpose flour or King Arthur whole wheat flour in the recipe. The quality of the flour will have a huge impact on the final product, so it’s important to use a good one.
Next up is the sourdough starter. For the best results, make sure you use active sourdough starter that has been fed and has doubled in size before adding it to the dough mixture. This step ensures that the sourdough starter is strong and healthy enough to help the dough rise properly.
When mixing the dough, be sure to add the water slowly and gradually until the dough comes together into a soft ball. If you add too much water, your pita bread could come out flat and hard. On the other hand, if you don’t add enough water, your pita may end up dry and crumbly.
It’s essential to let the dough rise slowly at room temperature for at least six hours or overnight in the fridge. This step ensures that your pita turns out fluffy and delicious with perfect bubbles inside.
After shaping your pitas, it’s time to cook them! Preheat your oven, preferably with a baking stone or sheet pan inside so that it’s hot when you place your pitas on it. Cook each pita for approximately 2-3 minutes on each side until they’re slightly browned but not overdone.
Lastly, don’t forget to cool your pita bread on a wire rack to prevent them from getting soggy on the bottom. Following these tips will guarantee that your homemade sourdough pitas turn out perfect every single time!
If you’re looking for a sourdough pita bread recipe that’s easy, flavorful, and versatile, then look no further. This recipe will have you making homemade sourdough pitas in no time!
Once you get the hang of using a sourdough starter, the possibilities are endless. You can use it to make pita pockets, flatbreads, and even pita chips! The natural yeast in the starter gives the bread a wonderful tangy flavor and helps it rise without the need for commercial yeast.
Homemade sourdough pitas are not only delicious but also more nutritious than their store-bought counterparts. By using a combination of whole wheat flour and bread flour, you get the best of both worlds – the nuttiness of whole wheat and the lightness of bread flour.
So why not take your baking skills to the next level and try this easy sourdough pita bread recipe? No matter what your taste preferences are, you can customize this recipe to suit your needs. And once you taste the homemade sourdough goodness, you may never go back to store-bought pitas again!
Sourdough Pita Bread Recipe
- 2 cups whole wheat flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup sourdough starter, freshly fed
- 1 tablespoon olive oil
- 3/4-1 cup water
- In a large bowl combine the flour, sugar and salt. Mix in oil and starter adding water 2 to 3 tablespoons at a time kneading until dough is soft and elastic.
- Grease a large bowl, place the dough in the bowl turning to coat. Cover with a towel and allow to doublein volume. Punch down and take a lemon sized ball of dough and roll into a 6 inch circle the thickens of 2 tortillas.
- Cover with a damp cloth and allow to rest for 15 minutes. Heat a cast iron griddle and place a formed pita on the hot griddle. Cook on one side until dough puffs. Enjoy.