Welcome to our sourdough pita bread recipe, where the rich flavors of naturally fermented dough meet the classic pocket bread loved worldwide. This recipe combines the tanginess of sourdough with the soft texture of traditional pita, creating a delightful twist on a beloved staple.
Once you've baked these golden-brown beauties, the possibilities for enjoying them are endless. Slice them open and stuff them with your favorite fillings like falafel, crisp veggies, and creamy spreads for a satisfying sandwich experience. Or, tear off pieces and use them to scoop up dips like hummus, tzatziki, or baba ganoush for a flavorful appetizer.
Ingredients:
Leavin:
20g starter
32 g strong bread flour
8g whole grain flour
40g water
Main Dough:
405g bread flour (90%)
45g whole wheat flour (10%)
80.5 g leavin (20%)
283.5 g lukewarm water (63%)
8.5g sea salt (2%)
12g olive oil
15g honey (optional)
Step-by-step Instructions:
Step 1:
Make the levain by mixing the ingredients for the levain 4-5 hours before making the main dough. Cover the mixture and let it rise in a warm spot until it doubles or triples in size and becomes bubbly. This can be done in the morning around 7 am.
Step 2:
In a large bowl, combine the bread flour, leavin, honey and water to form a shaggy dough. Cover the bowl and let it rest (autolyse) for 1 hour.
Step 3:
Add the sea salt to the dough and mix thoroughly until it becomes smooth. Then gradually add olive oil and knead until you get a smooth dough. Once the dough comes together, knead it on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Step 4:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 3-4 hours, or until it has doubled in size. Perform 2-3 coid folds at 45 mins interval. After the last coil fold let it rest for 15 mins, alternatively you can transfer the dough to the fridge for overnight cold proof. If you have any confusions regarding coil folds, please the visit the 'Bulk Fermentation' page under 'Sourdough Basics.'
Whether you make the pitas today or the next day, follow the bellow steps after letting the dough rest:
Step 5:
After the first rise, gently punch down the dough to deflate it.
Divide the dough into equal-sized portions, depending on how large you want your pitas to be (I usually do approximately 90g portions). Shape them into tight balls. Cover and let rest for 30 mins.
Take one ball and flatten it into a disc using a rolling pin. Then roll it into 6"-8” circle. Aim for a thickness of about ¼ inch.
Place the flattened dough discs on a lightly floured surface, cover them with a kitchen towel and let them rise for another 30-45 minutes, or until slightly puffy.
Step 6:
Preheat the Oven and Baking Surface:
While the dough is rising, preheat your oven to 500°F (260°C) and place a baking stone or inverted baking sheet on the middle rack. You want the surface to be very hot for baking the pitas.
Step 7:
Bake the Pitas:
Once the dough has finished rising, carefully transfer the flattened discs onto the hot baking surface. You may need to do this in batches depending on the size of your baking stone or sheet.
Bake the pitas for total 5-7 minutes. After 2-3 mins the pita will puff up.Turn it over with tongs.and then bake for another few minutes or until they develop golden brown spots on the surface.
Remove them from the oven and let them cool slightly before serving.
Stack the warm pitas in a towel lined basket and keep them covered so they remain soft.
Recipe Notes: To keep warm pitas softer for longer, Once the pitas come out of the oven, immediately wrap them in a clean kitchen towel or a ziplock. The towel or ziplock will help trap the steam, keeping the pitas soft and preventing them from drying out.
Enjoy: Serve the sourdough pita bread warm with your favorite dips, spreads, or fillings. They're perfect for sandwiches, wraps, or simply enjoyed on their own!
That's it! Enjoy your homemade sourdough pita bread fresh from the oven.
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