Sourdough Pita Bread

A simple recipe for homemade sourdough pita bread.

Sourdough pita bread is a traditional flatbread that can be made using natural wheat sourdough, which gives it a distinctive flavor and a soft, airy texture. Unlike regular yeast-based pita bread, this sourdough version has a deeper taste with slightly tangy notes and is also easier to digest. If you enjoy homemade baked goods, this recipe is definitely worth trying – it’s a great alternative to store-bought bread.

Pita bread pairs wonderfully with hummus, falafel, grilled vegetables, or meat. I also love it with soup or Indian-inspired dishes. It can be filled with a variety of ingredients, such as fresh salads, yogurt dressings, or even roasted vegetables with herbs. Its versatility makes it a perfect addition to any kitchen – whether for a quick lunch, dinner, or as a side dish for a gathering with friends.

One of the advantages of sourdough pita bread is that you can prepare the dough in advance and let it rest in the fridge, which enhances its flavor even more.

The preparation itself is not complicated, and baking it on a dry pan is quick and easy.

The pitas puff up beautifully during baking, creating a soft and airy texture. If you brush them with melted butter mixed with minced garlic and finely chopped parsley while still warm, you’ll get an irresistible burst of flavors.

So, if you're looking for a simple yet delicious homemade bread recipe, this sourdough pita bread is a fantastic choice. Try my proven recipe and enjoy the cozy experience of baking at home!

Ingredients for 8 pitas

• 250 g wheat bread flour

• 150 ml lukewarm water

• 75 g wheat sourdough starter

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon ground cumin or Maha spice blend (optional)

Instructions

In a bowl, mix all the ingredients, stir well, and knead into a smooth, compact dough.

If preparing the dough a day in advance – which I often do – let it rest covered at room temperature for about an hour before placing it in the fridge overnight or for up to one day. If making the pitas the same day, let the dough rise for 4–6 hours at a warmer room temperature.

If the dough was refrigerated, take it out and let it rest at room temperature for about an hour. Transfer the dough to a floured work surface and divide it into 8 equal portions. Shape each portion into a small ball and let them rest covered for 10 minutes. Then, roll each ball into a round shape, approximately 15 cm (6 inches) in diameter and about 0.5 cm (¼ inch) thick.

Heat a pan over high heat and cook the pitas on a dry, hot pan for about one minute on each side. They will puff up beautifully. During cooking, wipe the pan occasionally with a paper towel to remove any burnt flour residue.

  

Tip: Freshly baked pitas taste amazing when brushed with melted butter mixed with minced garlic and finely chopped parsley. This adds an extra layer of deliciousness!

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