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Soft & Fluffy Sourdough Pita Bread

This sourdough pita bread is soft, airy, and naturally leavened, creating perfect pockets for sandwiches, wraps, or dipping. An easy, rustic flatbread made right on the stovetop.
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Course: bread
Cuisine: Middle Eastern
Keyword: homemade pita bread, sourdough flatbread, sourdough pita bread
Prep Time: 20 minutes
Cook Time: 15 minutes
Fermentation Time: 10 hours
Total Time: 10 hours 35 minutes
Servings: 6 pitas
Pin Recipe
Author: Victoria Herbert

Equipment

  • 1 cast iron skillet
  • 1 large mixing bowl

Ingredients

  • 1 cup 240g active sourdough starter (fed and bubbly)
  • ¾ cup 180g warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2½-3 cups 300–360g all-purpose flour

Instructions

  • In a large mixing bowl, combine the sourdough starter, warm water, and olive oil. Mix until smooth.
  • Add the flour and salt, mixing until a soft dough forms.
  • Knead the dough for 8–10 minutes, until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover, and let rise at room temperature for 8–12 hours, or until doubled in size.
  • Turn the dough out onto a lightly floured surface and divide into 6–8 equal portions.
  • Shape each portion into a ball, then roll into circles about ¼ inch thick.
  • Let the rolled dough rest for 20–30 minutes.
  • Heat a cast iron skillet or heavy pan over medium-high heat.
  • Cook each pita for 1–2 minutes on one side, then flip and cook another 1–2 minutes until puffed.
  • Remove from skillet and wrap in a clean towel to keep warm and soft.

Notes

Make sure your sourdough starter is active for best puff and texture.
High heat is essential to create the signature pita pocket.
Do not roll the dough too thin, or it may not puff properly.
Store leftovers in an airtight container or freeze for longer storage.
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