If you’re an avid sourdough baker, you likely have plenty of sourdough discard that you don’t want to waste. One of the best ways to use it up is by making these soft, fluffy sourdough discard pitas. They’re simple to make, full of flavor, and perfect for stuffing with your favorite fillings.
Print your Sourdough Pita recipe here:Sourdough Pita Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- 1 cup sourdough discard
- ½ cup warm water
- 1 tablespoon olive oil
- Parchment paper
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, salt, and yeast. Add the sourdough discard, warm water, and olive oil. Mix into a shaggy dough.
- Knead the Dough: Turn the dough onto a floured counter and knead for about 2 minutes until smooth.
- First Rise: Lightly oil a bowl, place the dough inside, and swirl to coat. Cover and let rise in a warm place for about 1 hour or until doubled in size.
- Divide and Rest: Turn the dough onto a lightly floured surface and divide into six equal pieces. Roll each into a ball, cover with a kitchen towel, and let rest for 30 minutes.
- Preheat the Oven: Place a cast-iron skillet or pizza stone in the oven and preheat to the highest setting (500-550°F). Cut parchment paper into six 6-inch squares.
- Roll and Shape: Using a rolling pin, gently roll each dough ball into a 6-inch circle. Let the rounds sit uncovered for 15 minutes.
- Bake the Pitas: Transfer the rounds (with parchment paper) to the heated pan in the oven. Bake for 2-4 minutes or until golden brown.
- Steam and Soften: Transfer the baked pitas to a bowl and cover with a kitchen towel. The steam will help soften the pitas to the perfect texture.
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