Easy Sourdough Pita Bread

Soft and puffy sourdough pitas, perfect for stuffing, dipping, or freezing for later.

Prep Time 20 minutes

Cook Time 25 minutes

Resting time 5 hours

Servings 8 pitas

In a large bowl or stand mixer, combine water, sourdough starter, olive oil, sugar, flour, and salt. Mix until combined.
Let the dough rest for 25–30 minutes (autolyse phase).
Knead for 5–8 minutes until smooth and elastic.
Cover and let ferment at room temperature for about 4 hours, or until doubled in size.
Divide the dough into 8 pieces (around 80–90g each). Shape into balls, dust lightly with flour, and rest covered for 30 minutes.
Roll each dough ball into a thin circle, about 3–4mm thick. Rest again for another 30 minutes, covered.
Preheat your oven to 250°C (500°F) with a pizza stone or steel inside. Let it preheat for at least 30 minutes.
Bake each pita for 3–4 minutes until puffed and lightly golden. The pita should stay pale with just a few brown areas, don’t overbake.
Transfer to a clean towel and keep covered to stay soft.

To freeze: Let cool completely, then store in a zip bag and freeze. Reheat in a pan or oven.
Don’t skip the resting times, they’re key to a good puff.
Watch them closely in the oven, they bake fast!