Sourdough Discard Pita Bread

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.

Course Bread, Side Dish

Cuisine Greek, Mediterranean

Prep Time 3

Cook Time 10

Total Time 3 10

Servings pita

Calories 174kcal

Author Ashley Petrie, RDN, LDN

Equipment

10-inch cast iron skillet or stainless steel skillet
Rolling Pin
Bench scraper (optional)

Ingredients

¾ cups + 1 ½ tablespoons (200 grams) warm water 80-90℉
½ cup (100 grams) sourdough starter discard or active starter (100% hydration)
1 tablespoon (14 grams) extra virgin olive oil
2 ½ cups (300 grams) all-purpose flour
2 teaspoons (8 grams) kosher salt

Instructions

In a large mixing bowl, combine warm water, sourdough discard (or active starter), and olive oil. Whisk until the discard is dissolved.
¾ cups + 1 ½ tablespoons (200 grams) warm water, ½ cup (100 grams) sourdough starter discard, 1 tablespoon (14 grams) extra virgin olive oil
Add the flour and salt to the bowl. Mix everything together until a smooth, sticky dough forms.
2 ½ cups (300 grams) all-purpose flour, 2 teaspoons (8 grams) kosher salt
Cover the bowl and let the dough proof for about 2 hours at room temperature (70-75℉), or until it doubles in size.
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.
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.
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.
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 them with hummus, sandwich fillings, or enjoy them on their own!

Notes

Important Note: This recipe was written and tested using weight measurements (grams) instead of volume measurements (cups). For best results, use a food scale when making these sourdough discard pita bread.
Storage: Store leftover pita in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Make Ahead: Dough balls can be covered and refrigerated for up to 24 hours before rolling out.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.