Name: Sourdough Pita Bread
Yield: 8
Cuisine: Sourdough
Ingredients: 1 cup active sourdough starter; 3/4 cup warm water; 1 teaspoon sugar; 3 cups bread flour*; 1 1/2 teaspoons salt; 2 tablespoons olive oil

This Sourdough pita bread recipe brings a delicious twist to the classic pita, combining the tangy flavor of sourdough with the soft, airy texture we all love. It’s an easy-to-make homemade pita bread that pairs well with dips, spreads, or your favorite fillings.

jump to recipe

Sourdough pita bread on a wooden cutting board with fresh basil

Making sourdough bread from scratch is always a rewarding experience, and this sourdough pita recipe is no different. Wild yeast meets simple ingredients to create an amazing result! With the perfect balance of sourdough tang and fluffy texture, this recipe takes your sourdough starter and transforms it into soft sourdough pita pockets that puff up beautifully when baked.

This is a great recipe for everything from sandwiches to hummus to pita chips. We love to use this fluffy sourdough pita bread for individual pizzas and also enjoying these perfect little pockets stuffed with greens, feta, and a drizzle of dressing. This is truly the best simple sourdough pita bread recipe and can be used any way you would use flat breads.

We love to whip up this recipe when we have extra active starter on hand from making artisan loaves. I love that the baking process is versatile! If we are short on time and need to bake the following day, I will cover the dough with plastic and a damp tea towel and do the bulk fermentation in the refrigerator.

If you love sourdough recipes like we do, you’ll also love our favorite same sourdough pizza crust. We don’t keep much discard, but we do have a few favorite sourdough discard recipes too — easy sourdough cinnamon rolls and sourdough tortillas! Also check out the sourdough beginners guide and my favorite stiff starter method for easy sourdough recipes!

Sourdough pita bread on a wooden cutting board - delicious recipe

Why You’ll Love This Recipe

Texture & Flavor: The sourdough starter adds a delightful tang to the pita bread dough, setting it apart from store-bought versions. Plus, the light sourdough pita dough comes out with airy pockets to fill.

Easy and Fun to Make: Unlike many bread recipes, sourdough pita bread doesn’t require complex techniques. The recipe involves basic ingredients, the dough comes together quickly, and watching them puff up in the oven is so much fun!

Versatile: A warm pita is perfect to use for wraps, sandwiches, or to serve alongside dips and spreads. The possibilities are endless, and this recipe’s homemade nature gives you the flexibility to customize your pitas as you wish.

What Is A Sourdough Pita Bread Recipe?

Sourdough pita bread is a variation of traditional pita bread, made with a sourdough starter instead of commercial active dry yeast. This gives the bread a subtle tanginess that you won’t find in pita from the grocery store. The process is nearly identical to making regular pita, but the sourdough starter helps develop a more complex flavor profile. The result is a fluffy, soft, and slightly chewy pita that puffs up perfectly when baked at high heat.

What makes sourdough pita bread even more special is the use of natural fermentation. The starter provides the yeast and bacteria necessary for rising, contributing to the bread’s unique texture and flavor. If you’re already a sourdough fan, you’ll appreciate the tangy twist on this classic flatbread.

Sourdough pita bread recipe on a wooden cutting board

Sourdough Pita Bread Recipe Ingredients

Active sourdough starter: A well-fed starter is key for achieving the right rise and flavor.
Bread flour: For best results, use bread flour as it has higher protein content. If you do not have bread flour, you can use all-purpose flour, but the results will be a bit different. A great way to work around storing bread flour is to use vital wheat gluten. You can also add 1 tablespoon vital wheat gluten per 1 cup of all-purpose flour to make your own bread flour.
Sugar: A tiny bit of sugar helps with the fermentation process, encouraging a better rise.

A full list of ingredients and quantities can be found in the recipe card below.

Tools You May Need

Baking stone: To make pita, you want a. very hot oven and a hot surface. I love to use a baking stone!

How To Make Sourdough Pita Bread

Mix the dough: In a large bowl, combine the sourdough starter, warm water, and sugar. Stir until dissolved. Gradually add in the flour and salt, then mix until a dough forms. You can also do this in the bowl of a stand mixer with a dough hook attachment.
Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let the dough rise in a warm place for 6-8 hours, or until doubled in size. If you would like to bake the next day, cover with plastic wrap and place in the fridge. Remove from the fridge and let the dough rest about an hour before handling.
Divide the dough: Punch down the dough, turn it out onto a lightly floured surface, and, divide it into 8 equal portions using a bench scraper or sharp knife. Then roll each piece of dough a ball.
Shape the pitas: Use a rolling pin to flatten the dough balls into flat discs about 1/4-inch thick. Let the dough rest for 10 minutes, covered with a clean kitchen towel.
Preheat the oven: Preheat your oven to 475°F (245°C). Place a large pizza stone or a baking sheet inside the oven to heat up as well.
Bake the pitas: Place the pitas on the hot surface and bake for about 3-4 minutes, or until they puff up and develop light golden brown spots. (If you have one, you can also use a pizza oven for baking.)
Cool: Remove the pitas from the oven and let them cool on a wire rack before serving.

Sourdough pita bread on a wooden cutting board beside a white tea towel

Recipe Tips

Ensure your starter is active: An active and bubbly starter will give you the best rise.
Use a pizza stone or preheat a sheet pan: A preheated baking stone or other hot baking surface helps achieve the perfect puff, making the pitas light and airy. If you don’t want to use your oven, you can also cook the pita in a cast iron skillet for 2 minutes on each side.
Don’t over-roll: Keep the dough at the right thickness (around 1/4-inch). Rolling it too thin can prevent it from puffing properly.
Storage: Keep leftover pitas in an airtight container or plastic bag at room temperature for a day or so, then transfer to the fridge. The easiest way to reheat remaining pitas is in a toaster oven.

Sourdough Pita Bread Recipe Variations

There is no shortage of ways to add a little something extra to this recipe! Try one of these variations the next time you make this sourdough pita bread recipe!

Add herbs: Mix in dried herbs like oregano, thyme, or rosemary into the dough for extra flavor.
Whole wheat version: Swap half the flour for whole wheat flour or freshly milled flour.
Garlic pitas: Add minced garlic to the dough for a fragrant twist that pairs wonderfully with hummus.

Sourdough pita bread sandwich with feta, tomato, fresh basil, and hummus

Recipe FAQs

If your pita falls apart, it has become too dry. When you are eating them fresh, wrap them in a tea towel to keep them warm from the oven. If reheating, run under warm water before placing in a toaster oven.

Yes, you can use commercial yeast as a substitute, but you’ll miss out on the signature tangy flavor that a sourdough starter provides.

Absolutely! You can freeze the pitas after baking, and when you’re ready to eat them, simply reheat in the toaster oven, oven, or in a skillet.

If the dough was rolled too thin or the oven wasn’t hot enough, it might prevent the pitas from puffing. Be sure to follow the thickness and oven temperature guidelines.

I hope you enjoy making your own sourdough pita bread!