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Sourdough Pita Bread

Breads & Desserts

Sourdough Pita Bread

An easy recipe for a healthy and tasty sourdough pita bread that requires just a few simple ingredients that yield incredible results!

Sourdough Pita Bread

A great sourdough starter is definitely a God-send. It makes a world of difference when you’re in the mood to whip together a delicious loaf of sourdough bread, English muffins or even sourdough pretzels.

However, as amazing as a sourdough starter might be, there are times when keeping him/her fed can be a chore. 

I’ve named my wild grape sourdough starter “George” – and I’ll be honest – he has really earned his keep. He stays in the fridge most of the time. When I have plans to make bread, I pull him out the night before, pour off the hooch and feed him that night and again the next morning.

My wild grape sourdough starter is much more reliable than my regular sourdough starter so I turn to that to whip up all my favorite sourdough breads. Including this sourdough pita bread.

This Sourdough Pita Bread recipe makes 8 pita bread rounds, or 16 pita halves. Stuff with your favorite hummus and veggies for a healthy, filling meal.

Sourdough Pita Bread

Sourdough Pita Bread

Although this pita bread  requires a little planning in advance (feeding the starter..), it really is quite simple to make. Feed your starter 4 hours before you mix up the dough. 

It’s best (and easiest) to let the dough sit overnight anywhere from 8-12 hours; then separate into rounds in the morning and throw on the griddle.

Sourdough Pita Bread
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Sourdough Pita Bread

An easy recipe for a healthy and tasty sourdough pita bread that requires just a few simple ingredients that yield incredible results!
Course Side Dish
Cuisine American
Keyword pita, pita bread, Sourdough, sourdough starter
Prep Time 5 minutes
Cook Time 15 minutes
Proof Time 12 hours
Total Time 12 hours 20 minutes
Servings 16 pita halves
Calories 73kcal
Author Sheryl

Ingredients

  • 2 C all purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 C sourdough starter freshly fed
  • 1 Tbsp olive oil
  • 3/4 - 1 C water

Instructions

  • It's best to feed your starter 3-4 hours prior to starting this sourdough pita bread recipe.
  • In a large bowl, combine the flour, sugar, and salt. Mix in the oil and starter. Add 3/4 C. water, then add the remaining water a little at a time until dough is soft and elastic.
  • Grease a large bowl. Place the dough in the bowl, turning to coat.
  • Cover the bowl with plastic wrap and allow to proof 8-12 hours (overnight) until double in volume.
  • Punch down, and separate into 8 equal size portions. Roll into a ball, then press into a 6-8 inch circle about 1/4 inch thick.
  • Cover the dough with a damp cloth and allow to rest for 10 minutes. During that time, heat your griddle to medium heat. Place your pita on top and cook on one side until dough puffs. Flip and repeat.
  • Allow to cool on a flat surface. Cut each round in half and stuff with your favorite fillings.

Nutrition

Calories: 73kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

If you loved this sourdough recipe, I would be so appreciative if you gave the recipe a review.

Make sure you snap a pic of your pita bread & tag me on Instagram . Use the tag #RebootedMom or tag me in your post at @RebootedMom.

For more great recipes, follow me on Pinterest, Facebook and Instagram!

 

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Comments

  1. BrenW says

    February 8, 2020 at 3:42 pm

    How funny, I named my starter George also! Just the name that popped into my mind. He is only 2 1/2 months old, but has already produced some great loafs. Thanks for more recipes and inspiration.

    Reply
    • Sheryl says

      February 8, 2020 at 11:15 pm

      That’s so funny Bren! My George definitely continues to earn his keep 🙂

      Reply
  2. Amy says

    April 10, 2020 at 10:52 pm

    Could these be baked in the oven on a pizza stone instead?

    Reply
    • Sheryl says

      April 11, 2020 at 9:24 am

      They definitely can! They’ll puff up really high to create the “pocket”, then they will fall. Then remove them and let them cool. I like to stack them up and wrap them in a towel until they are all done.

      Reply
  3. Kerri says

    April 30, 2020 at 2:08 pm

    Do you do your proof in the fridge or just on the counter?

    Reply
    • Sheryl says

      May 1, 2020 at 9:48 am

      I proof on the counter!

      Reply
  4. Megan says

    July 17, 2020 at 4:54 pm

    Can you freeze them….

    Reply
    • Sheryl says

      July 18, 2020 at 8:25 am

      Megan, I haven’t tried. But I don’t see why not. They should freeze fine as long as you wrap them properly when freezing.

      Reply

Trackbacks

  1. Sourdough Pita Recipe - Sourdough Pita Bread - Baking Sense says:
    November 27, 2020 at 8:17 pm

    […] 10. Sourdough Pita Bread – Rebooted Mom […]

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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