Sourdough Pita Bread
Elevate your homemade bread game with this irresistible Sourdough Pita Bread recipe, a perfect blend of tangy sourdough flavor and pillowy softness. Crafted with an active and bubbly sourdough starter, olive oil for richness, and a touch of honey for subtle sweetness, these pitas are as versatile as they are delicious. The recipe guides you through creating a smooth, elastic dough that puffs beautifully in the oven to form a signature pocket, perfect for stuffing with your favorite fillings. With just a handful of pantry staples and a little patience during fermentation, you can achieve bakery-quality pita bread right in your kitchen. Ideal for wraps, dips, or snacking, these pitas are a fantastic way to showcase the magic of sourdough baking.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 250 milliliters Warm water
- 15 milliliters Olive oil
- 15 milliliters Honey
- 400 grams All-purpose flour
- 7 grams Salt
Instructions
In a large bowl, mix the sourdough starter, warm water, olive oil, and honey until well combined.
Gradually add the all-purpose flour and salt. Use a wooden spoon or your hands to mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-6 minutes.
Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rest for 3-4 hours, or until it has doubled in size. The fermentation time may vary based on the ambient temperature.
Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball by tucking the edges under.
Cover the dough balls with a damp towel and let them rest for 20-30 minutes to relax the gluten.
Preheat your oven to 250°C (480°F) and place a baking stone or inverted baking sheet inside to heat.
Roll out each dough ball into a circle approximately 6 inches in diameter and 1/4 inch thick. Be careful not to press out all the air pockets to ensure proper puffing during baking.
Place one or two rolled-out pitas onto the preheated baking surface and bake for 2-3 minutes, or until they puff up and have light golden spots. Watch them carefully to avoid overcooking.
Remove the pita bread from the oven and wrap them in a clean kitchen towel to keep them soft and pliable.
Repeat with the remaining dough balls. Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 52 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
