How to make Easy Sourdough Pita Bread

Homemade pita bread is so much fun to make at home. And these sourdough pita pockets are sure to be a hit with your family!

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Making healthy long fermented sourdough bread recipes at home is easier than it may seem. This sourdough pita recipe is not only delicious but so fun to make with your kids!

These little puffy pockets of sourdough pita bread make for the perfect grab and go sandwiches. Made with simple ingredients and so versatile.

In the summer here on the homestead we usually tend to go for quick meals since we are so busy with chores. This sourdough pita bread recipe is a great way to have a wholesome meal without much effort.

The long fermentation process during making sourdough bread products can make them easier to digest for some people.

You’ll never buy pita bread from the grocery store again! This is such a great recipe to make for something different to put on the table!

If you are brand new to sourdough, start here: How to make a Sourdough Starter – The Rose Homestead

Sourdough can be a way to make bread more digestible for those who notice bloating and discomfort after eating bread.

Why you will love this recipe:

This recipe is made with active sourdough starter and long fermented for the health benefits. This means you let the dough rise for at least 8-12 hours.

Sourdough pita bread can be made with all purpose flour, bread flour, or whole wheat flour.

You can use these little pockets for grab and go sandwiches for a convenient and quick meal.

What you will need for this recipe:

Sourdough starter

You will need active sourdough starter for this recipe which means sourdough starter that has been fed in the last 24 hours if kept on the counter or the last week if stored in the fridge.

Sourdough starter is wild yeast and takes the place of active dry yeast from the store.

Flour

I use freshly milled hard white wheat flour for this recipe. You can use all purpose, bread flour, or store bought whole wheat.

Water

You can use room temperature water. However, if your house is very cool you may want to start with warm water to jumpstart the fermentation process. I recommend using filtered water as tap water usually contains chlorine which can inhibit the fermentation process.

Olive Oil

I prefer to use a high quality organic olive oil. You can substitute with avocado oil, melted butter, or coconut oil.

Salt

I use Redmond’s Real Salt in my kitchen. It has a mild flavor and compliments baking so well. Any kind of salt will work as well.

Tools you may needed for this recipe:

A large bowl

You will need a large bowl to let the dough rise overnight.

Stand Mixer (optional)

This is the stand mixer I’ve been using for a long time and LOVE: Nutrimill Artiste Mixer

Of course, you can hand knead the recipe and get the same results.

Grain Mill (if using fresh milled flour)

I have used my grain mill for years and highly recommend it! Nutrimill Grain Mill

Rolling Pin

A rolling pin will be needed to roll out the pita dough after the first rise.

Cast Iron Skillet or Pizza Stone

You need a heavy vessel to bake these pita pockets. A cast iron skillet will hold heat so well and ensure the pockets puff up during baking.

This is my favorite Cast Iron: 10 inch cast iron skillet

Step by Step Instructions for making Easy Sourdough Pita Bread

The night before you want to make this recipe add the water, sourdough starter, and olive oil to the bowl of stand mixer with the dough hook attachment. Mix well.

Add 3 cups of the flour and mix. Continue adding enough flour to clean the sides of the mixing bowl.

*Note: For best results, if using fresh milled flour you will want to let the dough rest for 30 minutes to soften the bran and germ. This step is before adding the salt*

Add the salt and continue to knead at speed 2 for 10 minutes or until it passes the window-pane test. This means you can stretch a piece of the dough very thinly and it will not tear.

Place the dough ball in a lightly greased large bowl and cover with plastic wrap. Let ferment at room temperature for 8-12 hours. You want to let is rise in a warm place. If your house is on the cool side, find the warmest spot for proofing your dough.

The next day turn the dough onto a lightly floured surface and divide into 8 equal pieces.

Roll out each piece with a rolling pin to a circle approximately 5-6 inches in diameter.

Don’t roll out too thinly so they will puff correctly in the oven.

Place the dough rounds on a baking sheet and cover with plastic wrap or a damp tea towel.

Allow to rise until a bit puffy. This should take around 1 hours.

Preheat the oven to 500 degrees F with a cast iron skillet in the oven while it preheats. The high oven temperature ensures that the pitas puff during the baking process.

Once preheated carefully place one of the rounds on the cast iron skillet and bake for 5 minutes.

They will puff when they hit the hot surface of the preheated skillet.

Storage Tips:

Store these pita pockets in a plastic bag on the counter for up to 5 days or in the freezer for up to 6 months.