How long does Sourdough Pita Bread take to ferment?

Sourdough Pita Bread takes approximately 4 hours to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Sourdough Pita Bread vegan?

Yes, Sourdough Pita Bread is completely vegan-friendly. All ingredients used are plant-based with no animal products.

How difficult is it to make Sourdough Pita Bread?

Sourdough Pita Bread is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 30m.

What equipment do I need to make Sourdough Pita Bread?

To make Sourdough Pita Bread, you'll need: Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), Baytoot Wide Mouth Sourdough Jar Starter Kit – 33 oz (Grey). Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Sourdough Pita Bread make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Sourdough Pita Bread?

Once fermented to your liking, store Sourdough Pita Bread in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Sourdough Pita Bread Recipe

Name: Sourdough Pita Bread
Prep time: 30 min
Cook time: 20 min
Total time: 65 min
Yield: 8 servings
Cuisine: International
Ingredients: 1 cup (240 ml) Active sourdough starter (fed 4-8 hours prior); 3/4 cup (180 ml) Filtered or dechlorinated water, warm; 2.5 cups (300 grams) Bread flour or all-purpose flour; 1.5 teaspoons (9 grams) Sea salt; 1 tablespoon (15 ml) Olive oil

Preparing Your Sourdough Starter

Feed your starter: 4-8 hours before baking, feed your sourdough starter with equal parts starter, flour, and water. It should be bubbly, doubled in size, and smell pleasantly sour when ready to use.

Check for readiness: Your starter is ready when it passes the "float test"—a small spoonful floats in water rather than sinking. This indicates sufficient gas production.

Making the Dough

Mix the dough: In a large bowl, combine 1 cup of active sourdough starter with 3/4 cup warm water (75-80°F / 24-27°C). Stir until mostly combined. Add 2.5 cups flour and mix until all flour is incorporated. The dough will be shaggy—this is normal.

Autolyse (optional but recommended): Let the dough rest for 20-30 minutes. This allows the flour to fully hydrate and makes the next steps easier. This step improves gluten development and final texture.

Add salt and oil: Sprinkle 1.5 teaspoons sea salt and 1 tablespoon olive oil over the dough. Wet your hand and incorporate these ingredients by pinching and folding the dough onto itself for 2-3 minutes until fully combined.

Bulk Fermentation

First bulk fermentation: Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap. Let ferment at room temperature (68-75°F / 20-24°C) for 4-6 hours. You're looking for the dough to increase by about 50-75% in volume, not necessarily double. Sourdough ferments more slowly than commercial yeast breads.

Perform stretch and folds: Every 30 minutes for the first 2 hours, perform a "stretch and fold." Wet your hand, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90 degrees and repeat 4 times. This builds strength without traditional kneading.

Watch for readiness: The dough is ready when it's noticeably puffy, jiggles slightly when the bowl is moved, and a poke leaves a slight indentation that slowly springs back halfway. Don't let it over-ferment or the pitas won't puff properly in the oven.

Shaping and Final Proof

Divide the dough: Turn dough onto a lightly floured surface. Divide into 8 equal pieces (about 75 grams each). Gently shape each into a ball by pulling the edges toward the center and rotating on the work surface.

Rest the shaped dough: Place balls on a parchment-lined baking sheet, cover loosely with plastic wrap or a damp cloth. Let rest for 30-45 minutes at room temperature. The dough should puff slightly but not double—this is crucial for proper pita puffing.

Flatten gently: Using your fingertips, gently flatten each ball into a disk about 1/4 inch (6 mm) thick. Work gently to preserve the gas bubbles. Avoid using a rolling pin, which deflates the dough.

Baking

Preheat your oven: Heat to 475°F (245°C). If you have a baking stone or cast iron skillet, place it in the oven to preheat for at least 30 minutes. This creates the steam needed for proper puffing.

Bake the pitas: Working in batches, carefully place 2-3 pitas directly on the hot stone or skillet (or on a preheated baking sheet). Bake for 3-4 minutes until they begin to puff. Watch carefully—they should puff dramatically, creating a pocket inside.

Flip and finish: Using tongs or a spatula, carefully flip each pita. Bake for another 1-2 minutes until the bottom is lightly golden. The pita should sound hollow when tapped.

Cool and store: Transfer baked pitas to a clean kitchen towel and wrap loosely to steam slightly as they cool. This keeps them soft. Once cooled, store in an airtight container or bread bag for up to 3 days, or freeze for up to 2 months.

Troubleshooting

Pitas won't puff: This usually means either insufficient fermentation (dough wasn't puffy enough) or oven temperature too low. Ensure your oven is fully preheated and the stone/skillet is hot.

Pitas are too dense: Your starter may not have been active enough, or bulk fermentation was too short. Ensure starter passes the float test and ferment until dough shows clear signs of readiness.

Pitas are too sour: Reduce fermentation time or use a younger starter (fed more recently). Sourdough naturally develops tang over time.

Dough is too sticky: Add flour gradually during mixing. Sourdough dough is naturally wetter than commercial yeast doughs—embrace the stickiness!

Enjoying Your Sourdough Pitas

These pitas are wonderful warm with hummus, tzatziki, or your favorite spreads. The long fermentation makes them easier to digest and more nutritious than commercial pitas. The wild yeast and bacteria break down gluten and phytic acid, increasing nutrient bioavailability. Enjoy knowing you've created something truly nourishing for your gut!