Sourdough Pita Bread

Ingredients

Levain

Build this first. Ripe and bubbly is the goal.

• 15g (1 tbsp) active sourdough starter
• 30g (3½ tbsp) bread flour
• 30g (2 tbsp) water

Final Dough

Built off the ripe levain.

• 270g (2¼ cups) all-purpose flour
• 180g (¾ cup) water, lukewarm
• 75g (all of the above) ripe levain
• 15g (1 tbsp) olive oil
• 4g (1 tsp) sugar
• 6g (1 tsp) salt

Total flour: 300g

Hydration: 70%

Pro tip: A slightly tacky dough makes more steam, and steam is what pops the pocket. Resist the urge to flour your way out of stickiness.

Equipment

Method

Build the Levain

Mix a small levain and let it ripen until bubbly and domed. This is your engine, so don't rush it.

1. Mix the levain. Stir the starter, flour, and water together until smooth. Cover and let it ripen at room temperature until bubbly, risen, and domed, usually 4 to 6 hours. It should pass the float test when ready.

Wait: PT5H

Tip: Build it the night before and refrigerate for a morning bake, or build it first thing for a same-day bake. Either way, ripe and active is what you're after.

Mix the Dough

Combine everything except the salt and rest it. This is a fermentolyse, an autolyse with the levain already in it, which adds flavor and head start.

1. Combine and rest. In a large bowl, combine the flour, lukewarm water, ripe levain, olive oil, and sugar. Mix until no dry flour remains. Cover and rest 20 to 30 minutes.
2. Add the salt. Add the salt and work it in. Knead by hand 5 to 7 minutes until the dough is smooth and slightly tacky and springs back when poked. Resist adding extra flour.

Tip: The dough should feel soft and a little tacky, not stiff or dry. That tackiness is future steam.

Bulk Fermentation

The long room-temperature rise where the levain does its work and the flavor builds.

1. Fold. In the first hour or two, give the dough two or three gentle stretch and fold sets, spaced about 30 minutes apart. This builds strength without heavy kneading.
2. Rise. Cover and let the dough bulk until puffy and roughly doubled. With a 20 percent levain at room temperature, plan on 5 to 7 hours. Warm kitchen, faster. Cool kitchen, slower.

Wait: PT6H

Tip: Watch the dough, not the clock. Doubled, domed, and jiggly is the signal, whatever the timer says.

Divide, Ball, and Rest

Portion the dough, round each piece into a tight ball, and let the gluten relax before rolling.

1. Divide. Gently turn the dough out and divide into 8 equal pieces, about 65g each if you're using a scale.
2. Form tight balls. Roll each piece into a tight, smooth ball by cupping your hand and rotating it against the counter. That surface tension is what helps the pocket form.
3. Rest the balls. Cover with a towel and rest 15 to 20 minutes. This relaxes the gluten so they roll out without fighting back.

Tip: Don't twist or tear when you ball them. A smooth, sealed surface is what traps steam into a pocket.

Roll Out and Preheat

Roll the rounds evenly and get your surface screaming hot. Even thickness is everything for an even puff.

1. Roll evenly. On a lightly floured surface, roll each ball into a circle about 6 to 7 inches across and ¼ inch thick. Even thickness is critical. A thick spot won't puff with the rest.
2. Second rest. Set the rolled pitas on a floured surface, cover with a towel, and rest 10 minutes while the oven preheats.
3. Preheat aggressively. Place a baking stone or a heavy baking sheet flipped upside down on the middle rack. Preheat to 500F (260C) for at least 30 minutes. The surface must be screaming hot.

Tip: The puff is all about thermal shock. A lukewarm surface gives you a flatbread. A blazing one gives you a balloon.

Shape for the Pocket

Pita is shaped for one job: trapping steam into a clean pocket. Tight balls, even rolling, no tears.

Classic Round (recommended)

1. Ball tight. Cup and rotate each piece into a smooth, sealed ball.
2. Roll even. Roll to an even ¼ inch round, 6 to 7 inches across, no thick spots.

Proof test: After the 10 minute second rest the rounds should look relaxed and slightly puffed, ready for the hot surface.

Bake

Hot and fast. The pocket forms in the first two minutes.

Oven: 260°C / 500°F. Internal temperature when done: 93°C / 200°F.

Baking Stone or Steel (recommended) (recommended)

The screaming hot surface gives the cleanest, fastest puff.

Equipment: Baking stone or heavy inverted baking sheet

1. Bake quickly. Carefully place 1 or 2 pitas directly on the hot surface. Bake 2 to 3 minutes. Watch for the puff, they should balloon up. Flip and bake another minute until lightly golden.
2. Keep them soft. Move each baked pita straight to a clean towel and wrap loosely. The trapped steam keeps them soft and pliable. Continue with the rest.

Cast Iron Skillet (stovetop alternative)

No oven needed. A dry skillet over high heat does the job.

Equipment: Dry cast iron skillet

1. Preheat the skillet. Heat a dry cast iron skillet over medium-high for 5 to 7 minutes until very hot.
2. Cook the pita. Cook 30 seconds until bubbles form, flip and cook 1 to 2 minutes until it puffs, then flip once more for 30 seconds. Press gently with a spatula to encourage the puff.
3. Keep warm. Stack the cooked pitas in a clean towel to stay warm and soft while you finish the batch.

Note: Watch for the puff. When it balloons, the pocket has formed. That's the whole magic of pita.

Storage

• Room temperature: 2 to 3 days in a bread bag or wrapped in a towel
• Frozen: Up to 3 months. Stack with parchment between them and freeze in a bag.
• Refresh: Warm in a dry skillet or a low oven for a minute or two. A quick sprinkle of water before reheating brings back the softness.

Frequently Asked Questions

My levain wasn't quite ripe. Can I still bake?

If it's sluggish, give it more time before mixing. A weak levain means a weak bulk and pitas that won't puff. The levain is your go or no-go signal. Trust it.

Why did some pitas not form a pocket?

Almost always uneven rolling or a surface that wasn't hot enough. Roll to a consistent ¼ inch and preheat your stone a full 30 minutes at 500F (260C).

Can I use all-purpose flour, or do I need bread flour?

All-purpose works great for pita and is what this recipe calls for. The levain itself is built with a little bread flour for strength, but the dough is happy with all-purpose.

Can I make this overnight?

Yes. Build the levain in the evening, mix the dough, and after bulk you can cold retard the divided balls in the fridge overnight. Let them lose the chill and finish resting before you roll and bake.

How do I keep them soft after baking?

Wrap them in a clean towel the second they come off the heat. The trapped steam softens the crust and keeps them pliable for wraps and dipping.

Mine came out crisp like crackers. What happened?

Rolled too thin, baked too long, or both. Pita only needs 2 to 3 minutes. Pull them as soon as they puff and lightly color, then wrap them warm.

Nutrition

Per serving (1 pita): 165 calories, 29g carbohydrates, 5g protein, 3g fat, 1g fiber, 295mg sodium. Makes 8 servings.