Sourdough Discard Pita Bread
Updated: Oct 23
Pita bread from scratch sounds intimidating until you realize it's just flour, water, and a hot oven. Sourdough discard swapped in for some of the liquid gives these a faint tang and a little extra chew. They puff into pockets in under ten minutes in the oven, perfect for stuffing or tearing straight off the tray.
We love this Greek spot in downtown West Palm Beach, but they're closed Sunday and Monday, so one Sunday we decided to just make it at home. I loved that it could be a discard and same-day recipe.
Why You'll Love This Recipe
Puffs up with a real pocket, just like the restaurant version
Same-day recipe, no long wait for the starter
Endlessly useful for sandwiches, dipping, or wraps
Servings: 13-14 pitas
Prep Time: 30 minutes
Bake Time: 3-5 minutes per batch
Total Time: About 3 hours
Ingredients
For the Dough:
240g (1 cup) whole milk, warmed
240g (1 cup) warm water
12g (1 Tbsp) sugar, or 21g (1 Tbsp) honey
6g (2 tsp) active dry yeast
450g (about 3¾ cups) all-purpose flour (you can substitute 100g with white whole wheat flour if you like)
350g (about 2¾ cups) 00 flour (if substituting with all-purpose, add an extra 30-45g / 2-3 Tbsp of water)
15g (2½ tsp) fine sea salt
100g (just under ½ cup) sourdough discard
30g (2 Tbsp) olive oil
Instructions:
Activate the Yeast: Warm the milk and water, stir in the sugar, sprinkle over the yeast. Let bloom 5 minutes until foamy.
Mix the Dough: Add both flours, salt, discard, and olive oil. Mix into a shaggy dough.
Knead: Knead 5–7 minutes until smooth.
First Rise: Rise until doubled, about 2 hours. With about 1 hour of rise time left, place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 475°F, it needs the full hour to get screaming hot.
Punch Down: Punch down to release air bubbles.
Divide the Dough: Divide and weigh about 100g each (makes about 14).
Rest the Dough Balls: Shape into balls and rest 20 minutes, covered.
Shape the Pitas: Roll into 6-inch rounds and rest 10–20 minutes, covered.
Bake the Pitas: Bake 3–5 minutes until puffed.
Wrap: Wrap in a towel right away.
Additional Tips:
Storage: If you want to keep your pitas fresh, store them in a sealed container or plastic bag at room temperature for up to 2 days. For longer storage, freeze them!
Variations: Feel free to add herbs or spices to the dough for extra flavor, or try whole wheat flour for a nuttier taste.
Reheating Tips:
Air Fryer: Lightly spritz the pitas with water and air fry at 350°F (175°C) for 1-2 minutes, or 3-4 minutes from frozen. Keep an eye on them so they stay soft instead of crisping.
Oven: For a crispy texture, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.
Microwave: To quickly reheat, place pitas in the microwave for about 10-15 seconds.
Storing Instructions:
Store in a sealed bag at room temperature for up to 3 days. For longer storage, freeze with parchment between the pitas for up to 3 months. Warm them in a dry skillet, directly over a flame, or in a 350°F (175°C) oven for a few minutes until soft and puffy again.
Ingredient Notes
00 flour: This super finely milled Italian flour makes a silky, stretchy dough that rolls out thin without springing back, and it bakes into a softer, more tender pita.
Sugar or honey: Either one feeds the yeast to get it going. Honey adds a subtle warmth.
Sourdough discard: Adds flavor depth to what is otherwise a very simple dough.
Whole milk: Makes these softer and richer than the classic water-only version.
High oven heat: The puff comes from steam, which requires genuinely high heat. A cooler oven gives you flatbread, not pocket bread.
Olive oil: Keeps the dough supple and helps it roll thin without tearing.
Resting the dough: Non-negotiable for rolling. Rested gluten relaxes and stops springing back.
Troubleshooting Tips
My pitas didn't puff up with a pocket. A hot oven and a hot baking surface are essential here. Make sure your oven and your baking sheets or stone are fully preheated before the pitas go in. A cold pan is the most common reason they stay flat.
My pitas came out tough instead of soft. This usually means they were overbaked. Pull them as soon as they're puffed and lightly golden, and wrap them in a towel right away.
What to Serve This With
Great alongside hummus or tzatziki, or stuffed with grilled chicken and veggies.
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