Sourdough Pita

I’ve been doing quite well with my bakers yeast based pita (making a batch every other week) but the sourdough way of life tends to take over and so it’s time to try out a new recipe.

My baking guru (Hi Jan) had posted her success with the Foodgeek recipe and so that’s the one I decided to go for.

We prefer smaller sized wholemeal pita so the recipe below has been adjusted with those in mind.

  • 385 g wholemeal bread flour
  • 225 g sourdough starter*
  • 211 g water
  • 25 g olive oil
  • 15 g sugar
  • 10 g salt

*I keep my starter in the fridge, so I start my morning by taking 25gm and mixing with 100gms each of wholemeal flour & water and then leave it covered on the side for a few hours to ferment.

  1. Start by mixing together flour, sugar and salt.
  2. Then add olive oil, sourdough starter and water
  3. Lightly dust work surface with flour and lour your counter and knead the dough until it’s smooth. Add extra flour if required to have a tacky but not sticky dough.
  4. Put the dough back in the bowl and cover. Let it ferment for about 6 hours or until doubled in size.
  5. At this point the dough can be put in the fridge until needed (for up to a week)
  6. When ready divide the dough into 12 equally sized pieces (about 70 gms each)
  7. Shape each piece into a ball and tighten the surface by pushing the dough up into the center of the ball, then turning the dough about an eighth. Going for as many iterations as it takes.
  8. Place all the balls under a dish towel. Leave to rest for 20 minutes.
  9. Roll out each ball as thin as you can without tearing. To prevent them drying out keep them covered under a tea towel. Leave for 20 minutes before baking
Oven baking
  • Set oven to 260°C/500°F with a baking tray inside
  • When at temperature, quickly add a pita (or 2) to the baking tray, bake for 1 – 2 minutes, pita should puff up.
  • Then flip pita over and bake for another minute
  • Allow to cool on wire rack
Cast-iron skillet
  • Heat skillet to highest heat possible for at least 15 minutes.
  • Put a pita on the pan and wait for it to puff up, 1-2 minutes.
  • Flip it over and bake another minute on the other side.
  • Allow to cool on a wire rack