Sourdough Pita Bread

Sourdough pita bread is such a fun and approachable recipe to try with your sourdough starter. These soft, puffy flatbreads bake up in just a few minutes and are perfect for stuffing with your favorite sandwich fillings or dipping into hummus. With great flavor and a tender, chewy texture, they’re a must-make for anyone looking to stretch their sourdough skills beyond boules.

This recipe is great for beginners—it’s simple, forgiving, and a fantastic way to practice stretch and folds, check your dough development, and watch for that satisfying oven spring… without committing to a full artisan loaf.

Why you’ll love this recipe

• Quick bake time: Once the dough is ready, these pitas bake in just 3–5 minutes!
• Perfect for beginners: No shaping baskets, scoring, or steam required.
• Totally versatile: Stuff them with falafel, tuck in leftover grilled chicken, or just rip and dip with your favorite sauces.

If you love this sourdough pita, try my sourdough naan, sourdough flour tortillas, focaccia, or discard pizza dough—they’re all fun ways to put your starter to work beyond basic bread!

How to make pita with sourdough

Here is a brief overview of how to make this recipe so you know what to expect. For the full set of directions, please scroll down to the recipe card below.

Step One: Mix the dough

In the bowl of a stand mixer, stir together your fed sourdough starter, water, and about half of the flour to form a thick paste. Cover and let it rest for 30 minutes (this helps hydrate the flour). Then add the olive oil, sugar, salt, and the rest of the flour, and mix until the dough forms a soft, elastic ball.

Step Two: Bulk ferment with stretch and folds

Transfer the dough to an oiled bowl, cover it, and let it rest for 30 minutes. Over the next few hours, perform three sets of stretch and folds, spaced about 30–60 minutes apart. The dough should become smoother and more elastic each time.

Step Three: Cold ferment overnight

Cover the bowl tightly and place it in the fridge overnight. This helps develop the flavor and makes the dough easier to shape the next day. You can leave it in the fridge for up to 2–3 days if you want to bake later.

Step Four: Shape and roll

Remove the dough from the fridge and let it come to room temperature. Divide into 8 equal portions, shape into balls, and let rest for 10 minutes. Then roll each ball into a 6–7″ circle. If the dough resists, let it rest again for 10 minutes before continuing.

Step Five: Bake the pitas

Preheat your oven to 450°F and place a baking stone or dark baking sheet inside to heat up. Bake 1–2 pitas at a time directly on the hot surface for 3–5 minutes, or until puffed and lightly golden. No need to flip. Remove and wrap in a clean kitchen towel to keep warm while you bake the rest.

Baker’s Schedule

This recipe is designed to span two days, with most of the work on Day 1 and a quick bake on Day 2.

Day One

• Feed starter in the morning
• Mix dough + autolyse: ~1 hour
• Bulk fermentation with stretch & folds: ~3 hours
• Overnight cold proof: 12–36 hours

Day Two

• Bring dough to room temp: 1 hour
• Shape + rest: 20–30 minutes
• Bake: 3–5 minutes per pita

Tips for Perfect pita puff

• Preheat well: Make sure your oven and baking stone or sheet are fully preheated for at least 20 minutes.
• Don’t over-flour: Too much flour on the dough can prevent it from puffing properly.
• Thin but not too thin: Roll your dough to about 1/4 inch thick—any thinner, and it won’t trap steam well enough to puff.

If your pita didn’t puff, most likely it’s due to the oven not being hot enough. Make sure your baking surface is piping hot and the oven has preheated for at least 20 minutes.

Storage Tips

• Short term: Wrap cooled pita in a clean towel and store at room temperature for 1–2 days.
• Reheating: Warm in a 350°F oven wrapped in foil for a few minutes. Avoid microwaving—they’ll lose their texture.
• Freezing: Freeze fully baked, cooled pita in a freezer bag for up to 3 months. Reheat straight from frozen in the oven.