These Whole Wheat Sourdough Pita are made with 100% whole wheat flour and sourdough discard - no yeast needed! They come together the same day and are perfect for wraps, sandwiches, or serving with your favorite dips.
When I first made these whole wheat sourdough pita, I could not stop eating them. I devoured three in under 20 minutes (dipped in hummus, of course!).
I’ve always loved whole grains, but these 100% whole wheat pita truly surprised me. The tangy sourdough and nutty wheat pair perfectly. And that hint of char from the cast iron skillet? So good.
Made with just five simple ingredients, this easy sourdough discard recipe comes together the same day for fresh, homemade pita in no time. Use them for wraps, sandwiches, dips, or even turn them into crispy pita chips!
As a sourdough food blogger and dietitian, one of my goals this year is to share more 100% whole wheat sourdough recipes with you. And this pita recipe, based off my classic sourdough discard pitas, is one of my new favorites.
If you haven’t already, check out my whole wheat sourdough bread, pizza dough, and focaccia recipes, too.
I hope you give these a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Use fresh discard (ideally less than a week old) for best fermentation. Older discard may be sluggish, so if that’s all you have, active starter may be a better choice.
- Whole Wheat Flour- Made with 100% whole wheat flour for a hearty flavor and chewy texture. Letting the flour hydrate before mixing helps soften the bran and improve the dough structure.
- Water- Use warm water (around 80–90°F) to encourage fermentation.
- Olive Oil- Adds richness and makes the pita softer and more flexible once cooked.
- Kosher Salt- Enhances the flavor of the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.
Tips for Success
- Weigh ingredients. Using a kitchen scale gives you more accurate, consistent results than measuring by cups.
- Don’t skip autolyse. Resting the flour and water before mixing the dough helps the bran and germ in whole wheat flour to soften and hydrate, improving the final texture.
- Rise in a warm spot. A warm environment (around 75°F) helps your dough rise faster.
- Roll the pita out thin. Rolling each round to about ¼-inch thick helps them puff up beautifully and keeps the texture soft and chewy.
- Preheat the skillet. Make sure your pan is fully hot before cooking to get that signature puff and some golden brown spots.
How to Make Whole Wheat Sourdough Pita Bread
Here is how to make sourdough pita bread with 100% whole wheat flour.
Step 1: Autolyse. Combine whole wheat flour and warm water in a large bowl. Cover and let rest for 30-60 minutes.
Step 2: Mix dough. Add sourdough discard, olive oil, and salt, mixing until the dough comes together. Let it rest for 15 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting for 15 minutes between each set.
Step 4: Bulk fermentation. Cover the dough and let it rise in a warm spot for 4-8 hours, or until doubled and bubbly.
Step 5: Divide and shape. Divide the dough into 8 balls and shape them. Let rest for 20 minutes.
Step 6: Roll out pitas. Roll each dough ball into a 6-inch circle, about ¼-inch thick.
Step 7: Cook. Heat a dry cast-iron skillet on medium heat. Cook each pita for 30 seconds on both sides, until puffed. Cool completely before storing.
How to Store
These sourdough whole wheat pitas will keep at room temperature in an airtight container for up to 2 days before they begin to dry out.
For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature and rewarm in the oven or toaster oven before serving.
Serving Suggestions
Fill these whole wheat sourdough pitas with grilled veggies, chicken, or steak for a quick lunch or dinner. Or serve them as an easy appetizer along with hummus and whipped feta dip.
They’re also great paired with fresh salads like spinach Caprese, strawberry spinach, arugula, or Caesar salad.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
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].
More Whole Wheat Sourdough Recipes
📖 Recipe
Whole Wheat Sourdough Pita
Equipment
- 10-inch cast iron skillet or stainless steel skillet
- Bench scraper (optional)
Ingredients
- 2 ¾ cups (330 grams) whole wheat flour
- 1 cup + 2 tablespoons (270 grams) warm water 80-90℉
- ½ cup (100 grams) sourdough starter discard or active starter
- 1 tablespoon (14 grams) extra virgin olive oil
- 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt if using table salt or Morton's brand, use half volume or measure by weight
Instructions
- In a large bowl, combine the flour and water, mixing until no dry flour remains. Cover and let rest for 30-60 minutes to allow the flour to fully hydrate.2 ¾ cups (330 grams) whole wheat flour, 1 cup + 2 tablespoons (270 grams) warm water
- Add the sourdough discard, olive oil, and salt to the bowl. Use your hands to mix until a smooth dough forms. Cover and let it rest for 15 minutes.½ cup (100 grams) sourdough starter discard, 1 tablespoon (14 grams) extra virgin olive oil, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
- Stretch and fold the dough by grabbing one edge, stretching it up, and folding it over itself. Rotate the bowl 90° and repeat the process for all four edges. After you’ve stretched and folded all the edges, gather the dough into a ball and place it seam-side-down back into the bowl. Let the dough rest for 15 minutes, then repeat the stretch and fold process three more times with 15 minute rests between each set.
- Cover the dough and let it rise in a warm spot until it doubles in size and shows visible fermentation bubbles on the surface. This usually takes about 4-8 hours, but the timing can vary.
- Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (about 88 grams each). Shape each piece into a ball by pinching the edges together, flipping it seam side down, and rolling it on the counter to tighten the dough. Cover and let them rest for 20 minutes.
- Roll each dough ball into a 6-inch circle, about ¼ inch thick. It’s helpful to roll out most or all of the pitas before cooking.
- Preheat a dry cast iron or stainless steel skillet over medium heat. Once hot, place the first pita in the skillet. Cook for about 30 seconds, or until bubbles start to form and the pita begins to puff up. Flip and cook for another 30 seconds on the other side. Repeat with the remaining pitas.
- 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.
- Transfer the cooked pitas to a wire rack to cool. Serve with hummus, sandwich fillings, or enjoy them on their own!
Notes
- Storage: Store in an airtight container for up to 2 days or freeze for up to 3 months.
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