Sourdough Discard Pita Bread
These homemade pitas are soft, slightly chewy, and wonderfully pillowy, with just a hint of tang that makes them taste so much more interesting than anything you'd buy at the store.
Equipment
- Large mixing bowl
- Wooden spoon or dough whisk
- Stand mixer with dough hook - Optional, can knead by hand
- Kitchen scale - Recommended for accuracy
- Clean work surface - For kneading
- Cast iron skillet or heavy-bottomed pan - 10-inch or 12-inch recommended
- Rolling Pin - Non-tapered
- Plastic wrap or damp tea towel
- Tongs
- Wire cooling rack or towel-lined basket
- Bench scraper or sharp knife
Ingredients
- 1 cup sourdough discard - 240g, at room temperature, 100% hydration
- 2 teaspoons instant yeast - 7g
- 3/4 cup warm water - 180ml, about 100°F / 38°C
- 1 teaspoon salt - 6g
- 1 teaspoon granulated sugar - 4g
- 2 tablespoons olive oil - 28ml
- 2 1/2 to 3 cups all-purpose flour - 300–360g, plus more for dusting
Instructions
- Remove sourdough discard from refrigerator 1 hour before making dough. Stir to smooth out and ensure it's at 100% hydration.
- In a large mixing bowl, combine warm water and sugar. Sprinkle instant yeast over top, stir, and let sit for 5 minutes until foamy.
- Add sourdough discard, olive oil, and salt to the yeast mixture and stir well until incorporated.
- Add 2 cups of flour and stir until a shaggy dough forms. Continue adding flour in 1/4 cup increments until dough forms a ball and pulls away from the bowl sides.
- Knead dough on a lightly floured surface for 8-10 minutes by hand, or use a stand mixer with dough hook for 6-8 minutes, until smooth and elastic.
- Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1-1.5 hours until doubled in size.
- Gently press down dough to release gas. Turn out onto floured surface and divide into 8 equal pieces (90-100g each). Roll each piece into a ball and rest for 10-15 minutes.
- Roll each dough ball on a lightly floured surface into a 6-7 inch circle about 1/8 inch thick.
- Heat a dry cast iron skillet over medium-high heat for 5 minutes. Place one pita disk in the skillet and cook for 1.5-2 minutes until bubbles form and it begins to puff. Flip and cook 1-1.5 minutes more.
- Remove pita from pan and immediately wrap in a towel or place in a towel-lined basket to keep soft. Repeat with remaining dough.
Notes
- Discard temperature: Always use room temperature discard. Cold discard slows yeast activity and leads to dense, flat pitas.
- Kneading is essential: Pita bread relies on a well-developed gluten structure to trap steam. Under-kneading is one of the most common reasons pitas won't puff.
- Roll thin: Aim for 1/8 inch thickness. Thicker pitas don't generate enough internal steam pressure to form a proper pocket.
- Hot skillet: Preheat your skillet thoroughly for at least 5 minutes. A hot pan is non-negotiable for proper puffing.
- Cook one at a time: Crowding the pan drops the temperature and leads to steaming instead of the quick, hot cooking you need.
- Wrap immediately: As soon as a pita comes off the heat, wrap it in a towel. This keeps the pockets soft and prevents them from drying out.
- Storage: Store cooled pitas in an airtight bag at room temperature for up to 2 days, in the refrigerator for 5 days, or freeze with parchment paper between each pita for up to 3 months.
- Reheating: Warm in a dry skillet for 30-45 seconds per side, in the oven wrapped in foil at 350°F for 8-10 minutes, or microwave for 15-20 seconds with a slightly damp paper towel.
- Make ahead: After the first rise, refrigerate the dough for up to 24 hours for deeper flavor. Remove 30 minutes before rolling and cooking.
- Flour variations: Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor. Add herbs or spices to the dough for variety.