Sourdough Discard Pita Bread
Updated: Aug 11
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: 8-10 pitas
Prep Time: 30 min
Cook Time: 5-8 min
Total Time: ~2.5 hrs
Ingredients
For the Dough:
240g whole milk, warmed
240g warm water
1 tablespoon sugar
2 teaspoons active dry yeast
450g all-purpose flour (you can substitute 100g with white whole wheat flour if you like)
350g 00 flour (if substituting with all-purpose, add an extra 2-3 tablespoons of water)
2 ½ teaspoons fine sea salt
100g sourdough discard
2 tablespoons olive oil
Instructions:
Activate the Yeast: In a bowl (or the bowl of a stand mixer), combine the yeast, warm milk, and warm water. Sprinkle the sugar on top and let it sit for about 5 minutes until it starts to foam, this means the yeast is active and ready to go!
Mix the Dough: Add the all-purpose flour, sea salt, sourdough discard, and olive oil to the yeast mixture. Mix everything together (or attach your dough hook) and knead until the dough is smooth and comes together, about 5-7 minutes.
First Rise: Lightly oil a large bowl and place the dough in it, turning to coat with oil. Cover with a damp cloth and let it rise for about 2 hours, or until it doubles in size.
Divide the Dough: Turn the risen dough onto a floured surface and divide it into pieces weighing about 90-110g each (you should have around 8-10 pitas). Roll each piece into a ball by cupping it in your palm and pinching the bottom to seal closed.
Rest the Dough Balls: Cover the dough balls with a damp cloth and let them rest for about 20 minutes. Meanwhile, preheat your oven to 475°F (245°C).
Shape the Pitas: Line two baking sheets with parchment paper. Roll out each dough ball into a circle about 6 inches in diameter, turning it 45 degrees with each roll to maintain a perfect shape. Place 4-5 rolled-out pitas on the baking sheets, pinched side down, making sure they don’t touch. Keep the remaining dough balls covered.
Bake the Pitas: Bake the pitas for about 5-8 minutes. They should puff up during the last couple of minutes, and the edges will turn golden. Once they’re puffed, remove them from the oven and let them cool briefly on the pan, then transfer them to a flour sack to cool completely.
Serve: Enjoy your warm pitas immediately or within 48 hours! If you have leftovers, store them in a freezer-safe gallon bag and freeze. To reheat, simply warm them up in the microwave.
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:
Microwave: To quickly reheat, place pitas in the microwave for about 10-15 seconds.
Oven: For a crispy texture, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.
Ingredient Notes
Sourdough discard: Adds flavor depth to what is otherwise a very simple dough.
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 is essential here, make sure it's fully preheated (and your baking surface too, if using a stone or steel) before the pitas go in. A cool oven 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, they finish cooking fast.
What to Serve This With
Great alongside hummus or tzatziki, or stuffed with grilled chicken and veggies.
Comments