These Homemade Sourdough Pitas are a delightful blend of the tangy goodness of sourdough and the soft, pillowy texture of traditional pitas. Enjoy the satisfaction of creating these versatile bread pockets from scratch!
The slow fermentation process not only imparts a unique taste but also enhances the nutritional profile of the bread. With each pocket boasting an airy crumb and a deliciously tangy note, these sourdough pitas are perfect for scooping up your favourite dips, creating flavourful sandwiches, or serving alongside Mediterranean-inspired dishes.
SOURDOUGH PITAS
Sourdough pitas offer a delightful twist to the classic pita bread, infusing it with the tangy and complex flavours of naturally fermented sourdough. Here’s more information about sourdough pitas:
Sourdough Fermentation – Sourdough pitas are leavened using a soughdough starter, a mixture of flour and water that captures wild yeast and lactic acid bacteria. This fermentation process imparts a unique tangy flavour to the bread while enhancing its nutritional profile.
Ingredients – The main ingredients typically include active sourdough starter, lukewarm water, all-purpose flour, salt, and a touch of olive oil. These simple ingredients work together to create a flavorful and chewy pita.
Fermentation Time – The fermentation time for sourdough pitas is longer compared to traditional pitas. Allowing the dough to rise over several hours or even overnight contributes to the development of the sourdough flavour and improves the texture of the bread.
Kneading and Shaping – After the initial rise, the dough is kneaded and shaped into small, round discs. The shaping is crucial for achieving the characteristic pocket that makes pitas so versatile for stuffing or dipping.
High-Temperature Baking – Sourdough pitas are typically baked at a high temperature, often around 240°C, for a short period. This quick and hot bake encourages the pitas to puff up, creating a hollow centre.
Versatility – Sourdough pitas can be enjoyed in various ways. They make excellent pockets for stuffing with meats, fresh vegetables, and sauces or for use as wraps. Additionally, they are perfect for tearing and dipping into hummus, tzatziki, or other savoury spreads.
Health Benefits – The natural fermentation process not only enhances the flavour but also contributes to the breakdown of gluten and phytic acid, potentially making the bread more digestible for those sensitive to gluten.
Here are some of my other recipes that pair well with these Sourdough Pitas;
- Greek Slow Roast Lamb
- Greek Chicken Marinade
- Leftover Butter Chicken Quesadillas (use the pitas instead of the wrap)
SOURDOUGH PITA INGREDIENTS
- MILK – Using milk can give the pitas a softer crust. If you don’t have milk you can substitute for warm water.
- SOURDOUGH STARTER – It should be active and room temperature.
- BREAD FLOUR – If you don’t have bread flour you can substitute for any all-purpose plain flour.
- SALT – Adds a delicious flavour and aids in a lighter bread.
- EXTRA VIRGIN OLIVE OIL – Oil helps make the dough more elastic. Try to use good quality extra virgin olive oil if possible, which has a lighter flavour than olive oil.
FREQUENTLY ASKED QUESTIONS FOR SOURDOUGH PITAS
What is the healthiest flour to make sourdough pitas?
In this recipe we use bread flour but another option would be wholemeal flour.
Why do you need the oven so hot?
The key to baking pita at home is a hot oven. The heat creates the steam inside the bread that puffs it up to create pockets.
How long do pitas take to bake?
Sourdough pitas bake quite quickly, usually only around 2-3 minutes.
HOW TO MAKE SOURDOUGH PITAS
STEP ONE
Heat milk to 37°C either on stovetop or using Thermomix.
STEP TWO
Add sourdough starter and flour and knead either by hand or using Thermomix. Rest briefly, then add salt and a little water and knead for another 10 minutes. Add oil towards the end of your kneading time.
Place into a covered bowl to proof for 30 minutes.
STEP THREE
Preheat oven to 240°C. Place oven tray on middle rack to preheat.
Divide mixture into 8 equally sized portions then roll into balls.
STEP FOUR
On a lightly floured bench, roll out each ball approximately 2mm thick.
STEP FIVE
Pull oven tray out of the oven, add baking paper and quickly place dough on the preheated tray.
STEP SIX
Place back in the oven.
Pitas are ready when they puff up. Around 2-3 minutes.
sourdough pitas
Ingredients
- 100g sourdough starter
- 350g milk
- 500g bread flour
- 10g salt
- 10g olive oil
Instructions
NON THERMOMIX METHOD
Heat milk to 37°C then pour into a stand mixer fitted with a dough hook.
Add sourdough starter and flour and mix on low speed for 4 minutes.
Rest for 5 minutes.
Add salt and a little water and mix for 8-10 minutes on medium speed. Add oil towards the end of the mixing time.
Place into a covered bowl to proof for at least 30 minutes, can be left overnight.
Preheat oven to 240°C. Place oven tray on middle rack to preheat.
Divide mixture into 8 equally sized portions then roll into balls.
On a lightly floured bench, roll out each ball approximately 2mm thick.
Pull oven tray out of the oven, add baking paper and quickly place dough on the preheated tray.
Place back in the oven.
Pitas are ready when they puff up. Around 2-3 minutes.
THERMOMIX METHOD
Place milk in Thermomix bowl. Mix for 1 min / 37°C / speed 1.
Add sourdough starter + flour and kneed 4 min / lid closed / knead.
Rest 5 minutes.
Add salt and a splash of water. Knead 8 min / lid closed / knead.
Add oil. Knead 2 min / lid closed / knead.
Place into a covered bowl to proof for at least 30 minutes, can be left overnight.
Preheat oven to 240°C. Place oven tray on middle rack to preheat.
Divide mixture into 8 equally sized portions then roll into balls.
On a lightly floured bench, roll out each ball approximately 2mm thick.
Pull oven tray out of the oven, add baking paper and quickly place dough on the preheated tray.
Place back in the oven.
Pitas are ready when they puff up. Around 2-3 minutes.
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