Whole Wheat Sourdough Pita

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.

Course Bread, Side Dish

Cuisine Mediterranean, Middle Eastern

Prep Time 8

Cook Time 15

Total Time 8 15

Servings pita bread

Calories 190kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
10-inch cast iron skillet or stainless steel skillet
Rolling Pin
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.

Nutrition

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