Sourdough Discard Pita Bread (No Yeast)

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This Sourdough Discard Pita Bread recipe is made only with starter - no yeast required! Ready the same day, this no-knead flatbread is an easy way to prevent sourdough discard waste.

A stack of sourdough discard pita bread next to a bowl of hummus.

At this point, I've made many things with my sourdough discard - everything from chocolate chip cookies and pancakes to soft pretzels and garlic knots. While all of these recipes are fantastic (and you should definitely make them!), they're not necessarily things I want to eat all the time.

But, as someone who experiments a lot with sourdough recipes, I'm always dealing with leftover discard in my fridge. So, what's the solution? Pita bread! Almost every week, I make a batch of these sourdough discard pita bread.

Pita bread is simple to make, freezes nicely, and can be used in various ways. Fill it for sandwiches, pair it with soup or salad, or dip it in hummus - the possibilities are endless!

Today, I’m walking you through how to make these easy sourdough discard pita bread with no yeast, including which ingredients to use, tips for success, and some of my favorite recipes to serve with this simple flatbread.

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Why You'll Love This Recipe

Made with Sourdough Discard- Use up excess sourdough starter discard and prevent food waste by making these homemade sourdough discard pita bread.
No Yeast- These sourdough pita are naturally risen without any added commercial yeast.
Same Day- Ready in less than 4 hours, you can have homemade pita bread for lunch or dinner the same day.
Only 5 Ingredients- This sourdough pita recipe is made using simple pantry staples like all-purpose flour, water, olive oil, and salt.
Cooked in a Skillet- I like making my pita on the stovetop instead of baking them in the oven. I find it easier and more convenient, especially in the summer when I don't want to heat up the oven.
Fun to Make- What's more fun than watching pita bread puff up into a beautiful, pillowy pocket right on your stovetop? Well, filling those pita pockets with all of your favorite fillings, of course!

Tips for Success

Measure ingredients with a scale. I developed and tested this recipe using weight measurements (grams) instead of volume measurements (cups). Use a food scale when making these sourdough discard pita for best results.
Use fresh discard or active starter. Since this sourdough discard pita bread recipe uses no yeast, it's best to use discard that is less than two weeks old. If your discard is a lot older, opt for active sourdough starter instead.
Find a warm spot for fermentation. If your kitchen is cool, place the dough in your oven with the light on to help it rise.
Roll the pita out thin. Thinner pita puffs up better when cooked because steam builds inside, forming the pocket. If it's too thick, it might not puff up evenly, ending up dense instead of light and airy.
Preheat the skillet. Ensure your skillet is properly preheated before cooking the pitas so that they puff up quickly and evenly.
Alternative cooking methods. You can also bake pita in a 500℉ oven on a pizza stone or in a pizza oven.
Use a wire rack. After cooking, transfer the pitas to a wire rack to cool to prevent them from becoming soggy.
Make ahead. Pita dough balls can be covered and refrigerated overnight for up to 24 hours before cooking.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- This recipe uses discard from my 100% hydration whole wheat flour starter. You can also use active sourdough starter if you'd like. New to sourdough? Check out my guide on making starter from scratch.
All-Purpose Flour- All-purpose flour is perfect for making soft, easily tearable pita bread.
Water- Using warm water provides the ideal temperature for yeast activity. Aim for a temperature between 80-90°F for best results.
Extra Virgin Olive Oil- Adds a subtle flavor while also helping to create softer, more tender pita bread.
Kosher Salt- Enhances the flavor of the pita.

The ingredients to make sourdough discard pita bread. Each ingredient is labeled with text. They include water, all-purpose flour, kosher salt, olive oil, and sourdough discard.

How to Make Sourdough Discard Pita Bread

Here is how to make quick sourdough pita bread with starter discard.

Mix the Dough

In a large mixing bowl, combine warm water, sourdough discard (or active starter), and olive oil. Whisk until the discard is dissolved.
Add the flour and salt to the bowl.
Mix everything together until a smooth, sticky dough forms.

A mixture of water, sourdough discard, and olive oil in a glass mixing bowl.

Sourdough discard pita bread dough in a glass mixing bowl.

Bulk Fermentation

Cover the bowl and let the dough proof for about 2 hours at room temperature (70-75℉), or until it doubles in size.

Sourdough discard pita bread dough in a mixing bowl after proofing.

Divide and Shape

Transfer the dough to a lightly floured surface.
Divide it into 8 equal-sized pieces (about 76 grams each).
Shape each piece into a ball by bringing the edges to the center and rolling seam-side-down on the counter to seal them.
Cover and let the dough balls rest for 20 minutes to relax the gluten.

Sourdough pita dough divided into 8 equal-sized pieces on a counter.

Eight sourdough pita bread dough balls on a counter.

Roll Out Dough Balls

Roll out each dough ball into a 6-inch wide circle that's about ⅛-inch thick. It's helpful to roll out most or all of the pitas before cooking.

A piece of sourdough pita dough rolled out into a flatbread.

Cook the Pita

Preheat a cast iron or stainless steel skillet over medium heat. Do not add oil to the skillet.
Once the skillet is hot, place the first pita in it. Cook for about 30 seconds, or until bubbles start forming on the surface and it begins to puff up.
Then, flip and cook for another 30 seconds on the other side.
Repeat the cooking process with the remaining pitas.

🌡️ Quick Note: The first one or two pita are usually paler and don't puff up quite as nicely. This happens when the skillet isn't quite up to the right temperature yet. Cook a few and adjust the temperature of your burner accordingly.

Sourdough pita bread puffing up and cooking in a cast iron skillet.

A puffed up and cooked sourdough pita in a cast iron skillet.

Serve

Transfer the cooked pitas to a wire rack to cool.
Serve them with hummus, sandwich fillings, or enjoy them on their own!

Six cooked sourdough pita breads cooking on a wire rack.

How to Serve Sourdough Discard Pita Bread

Sandwich- Fill your pita with falafel, grilled chicken, grilled steak, or Mediterranean black bean salad.

Dip- Serve sourdough pita bread with hummus, black bean feta dip, spinach artichoke dip, or buffalo chicken dip for a tasty appetizer or snack.

Salad- Enjoy your pita bread as a side dish alongside strawberry spinach salad, arugula quinoa salad, Caesar salad, or spinach caprese salad.

A piece of sourdough pita being dipped into a bowl of hummus.

How to Store

Let your pita bread cool completely, then store them in a sealed container or bag. They'll stay fresh at room temperature for 2 days.

Alternatively, freeze them on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.

Frequently Asked Questions

Why are my pitas not puffing up?

Your pita bread may not be puffing up properly if your skillet isn't hot enough or if the dough is rolled out too thick.

Why didn't my dough rise during bulk fermentation?

If your dough didn't rise, it may be because your kitchen was too cold or your discard was older than two weeks. Discard from a young sourdough starter may also lack the strength to rise adequately.

How long does sourdough discard last in the refrigerator?

I've used sourdough discard stored for over a month, but it's best to use discard less than two weeks old for recipes like this one that rely on it for rising. If yours is older, use it in recipes not dependent on it rising or pair it with dry active yeast.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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A stack of fresh sourdough discard pita bread.

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