Sourdough Pita
- Apr 22
- 3 min read
Why You’ll Love Making Sourdough Pita Bread
Homemade is so much better: When you make this sourdough pita for the first time, you’ll wonder what the bread is in the store! I now crave homemade pita and make it whenever I can. Plus, you can make just what you need and not have a package sitting around forever.
Budget-Friendly Brilliance: By using just a few pantry staples like flour and your sourdough starter, you have what you need at your fingertips without spending more money. Check the recipe because I also offer suggestions if you don’t have sourdough starter.
Flexible Schedule: Unlike a traditional loaf that demands your attention all day, these take much less time and can be whipped up easily between other tasks.
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What you need to make this Sourdough Pita
Ingredients (Shopping List)
Bread Flour
Spelt Flour
Water
Sourdough Starter
Olive Oil
Salt
Tools
Cast Iron Skillet or Griddle: Essential for that high, even heat that creates the "puff".
Large Mixing Bowl: For the initial dough shaggy mass.
Baking Tray: To hold your dough balls during their final rest.
Saran Wrap or a Large Plastic Bag: To keep the dough from drying out and forming a skin. I use the large Roasting Bags you find in the grocery store. I keep them and reuse them.
Here's the Recipe!
The Humble Pita Bread
I’ve always wanted to make pita bread. I don’t know what took me so long. Now I make it regularly because it can be done during the day, and you can have hot sourdough pita for dinner.
The magic is watching the pita puff.
The "pocket" in a pita is the result of oven spring—or in this case, "skillet spring." When the high heat of the cast iron hits the hydrated dough, the water inside turns to steam almost instantly.
Because you’ve developed strong gluten through kneading, that steam is trapped, forcing the top and bottom layers to separate and puff up. Adding a bit of spelt flour doesn't just add a lovely nutty flavor; it provides a different protein structure that keeps the bread tender even after it cools.
Variations
Whole Wheat Swap: If you don't have spelt flour, you can substitute it with whole wheat flour for a heartier, more rustic texture.
Garlic Herb Pita: Brush the finished pitas with garlic-infused olive oil and a sprinkle of your favorite herbs immediately after they come off the heat. OMG this is heaven and smells amazing.
Pita Chips: If you have leftovers, paint them with olive oil, sprinkle with salt and herbs, and bake until crisp. Some people cut their pita in half and then into pita chips, and I’ll do that if the pita is thick, but if you have thin pita, don’t split it, and you’ll have delicious chips that hold up to any dip. Here’s a tip: Bake them low and slow. I bake mine at 325°F until they are pretty crisp, then I turn off the oven and let them dry out as the oven cools down.
Frequently Asked Questions (FAQs)
How do I know when my pita dough has risen enough?
You are looking for the dough to increase by about 50% in volume. It should look puffy and have small bubbles visible on the surface.
My pita didn't puff. What happened?
This usually comes down to heat. Your skillet needs to be very hot before the dough hits the surface. If the skillet is too cool, the steam won't generate fast enough to push the dough apart before the crust sets.
Can I freeze these?
Absolutely! Once they have cooled completely, stack them with a piece of parchment paper between each one and place them in a freezer bag. They toast up beautifully right from the freezer.
I’d Love to Hear From You!
Did your sourdough pita puff up into a perfect pocket, or are you enjoying them as delicious flatbreads? Tell me about your baking "triumphs" in the comments below!
About Jen and her Recipes:
As the creator of Appetite for Life, Jen Vondenbrink combines years of professional culinary expertise with a passion for intentional, small-batch cooking. From running bakeries in Massachusetts to studying at the King Arthur Baking School, Jen focuses on making cooking for one or two a "small luxury" rather than a chore. Every recipe is kitchen-tested to ensure you can achieve delicious results with confidence.
Much easier than traditional bread!