Pillowy Sourdough Pita Bread

Pillowy Sourdough Pita Bread ingredients

• 100 g active sourdough starter (fed 4-12 hours prior)
• 200 ml warm water (90-95°F / 32-35°C)
• 250 g all-purpose flour
• 100 g whole wheat flour (or more all-purpose)
• 7 g fine sea salt
• 1 tsp sugar
• 1 tbsp olive oil

Watch how to make Pillowy Sourdough Pita Bread

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pillowy Sourdough Pita Bread

1. In a large mixing bowl, combine 100g of active sourdough starter with 200ml of warm water. Stir until the starter is fully dissolved and bubbly.
2. Add 250g of all-purpose flour, 100g of whole wheat flour, 7g of fine sea salt, 1 teaspoon of sugar, and 1 tablespoon of olive oil to the bowl. Mix with a spoon or your hands until a shaggy dough forms and no dry streaks of flour remain.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through it without tearing).
4. Place the dough in a lightly oiled bowl, cover with a lid or plastic wrap, and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 3-4 hours, or until it has increased by about 30-50% in volume and feels bubbly.
5. Transfer the dough to the refrigerator and cold proof for 8-20 hours. This slow fermentation develops flavor and makes the dough easier to handle. Alternatively, for a quicker bake, continue with shaping after the bulk ferment.
6. When ready to bake, preheat your oven to its highest setting (usually 475-500°F / 245-260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. This creates a super hot surface for the pita.
7. Gently remove the dough from the bowl onto a lightly floured surface. Divide the dough into 8 equal pieces (about 80-90g each). Shape each piece into a smooth ball, then cover with a damp cloth and let rest for 15 minutes to relax the gluten.
8. On a lightly floured surface, roll each dough ball into a round approximately 6-7 inches (15-18 cm) in diameter and about 1/8-inch (3-4 mm) thick. Try to maintain an even thickness for uniform puffing.
9. Carefully transfer 1-2 pita rounds (depending on oven space) directly onto the preheated pizza stone or baking sheet. Bake for 2-4 minutes, watching closely. The pita should puff up like a balloon within the first minute or two.
10. Flip the pita once after about 1.5-2 minutes for even cooking, then continue baking until lightly golden brown, about another 1-2 minutes. The total baking time per pita is typically 3-5 minutes.
11. Remove the baked pita bread and immediately place it in a bowl covered with a clean kitchen towel to keep it soft and warm. Repeat with the remaining dough rounds. Serve warm with hummus, falafel, or your favorite fillings.

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