An easy recipe for a healthy and tasty sourdough pita bread that requires just a few simple ingredients that yield incredible results!
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.
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
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
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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.
That’s so funny Bren! My George definitely continues to earn his keep 🙂
Could these be baked in the oven on a pizza stone instead?
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.
Do you do your proof in the fridge or just on the counter?
I proof on the counter!