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One whole and one torn whole grain sourdough pita stacked on top of each other.
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4.75 / 4 votes

Whole Grain Sourdough Pita

This sourdough pita is made with whole grain and packs plenty of healthful goodness, thanks to sourdough starter along with whole wheat and spelt flours. And it's easier to make than you may think.
Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 day
Course: Sides
Cuisine: Mediterranean
Servings: 8 Pitas
Calories: 275

Ingredients

For the levain

  • 1 3/4 ounces mature sourdough starter
  • 3 1/2 ounces bread flour
  • 3 1/2 ounces (scant 1/2 cup) warm water, (just warmer than your fingertips [100°F | 38°C])

For the sourdough pita

  • 9 ounces (about 1 3/4 cups) bread flour
  • 1 3/4 ounces (about 1/3 cup) spelt flour
  • 7 ounces (about 1 2/3 cups) whole-wheat flour
  • 1 1/3 cups water
  • 3 1/2 ounces levain
  • 2 teaspoons fine sea salt
  • Oil, for rubbing
  • All-purpose flour, for rolling
US - Metric

Instructions

Build the levain

  • In a tall jar or medium bowl, mix the mature starter, flour, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place until doubled in size, 3 to 5 hours. You can use your levain immediately, or refrigerate it for up to 12 hours to use later or the next day.

Make the sourdough pita

  • In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface.
  • Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it backtoward your hand. Repeat this process until you have a smooth surface, 5 to 8 minutes. Don’t be afraid to rip this dough while you knead with your palm and then bring it back together again.
  • Cover the dough with a bowl or plastic wrap and let ferment at room temperature for 6 hours.
  • Divide the dough into 8 pieces and pat each dough piece down flat. Take 2 opposing corners and bring them to the middle. Take the other 2 corners and do the same. You can repeat this until the dough is too tight to repeat anymore and there are no more corners.
  • Flip the dough upside-down and use the palm of your hands, on the side of the dough, to tighten the dough gently with a circular motion. Make sure you don’t tear the dough on the surface, as this will affect the quality of the baked bread. Repeat with remaining pieces.
  • Gently coat each ball of dough with oil and place on a rimmed baking sheet. Cover the dough with plastic wrap and refrigerate overnight, or up to 12 hours.
  • Place a cast iron skillet, pizza stone, or baking sheet in the oven and preheat the oven to 500°F (250°C) for at least 30 minutes.
  • Flour your work surface. Place a ball of dough on it and, using a rolling pin, roll into a very thin circle, about 1/8 inch (3 mm) thick and 6 inches (15 cm) in diameter. Repeat with the remaining dough balls.
  • Working in batches, place your pitas onto the skillet, pizza stone, or baking sheet and bake until puffed and nice even brown spots appear, 2 to 3 minutes. Flip the pita and bake until golden, 1 to 2 minutes more.

    ☞ TESTER TIP: If you find it tricky to transfer the sourdough pita to the oven, place them on parchment and slide the parchment directly onto your skillet, pizza stone, or baking sheet.

  • The pitas are best enjoyed shortly after making as they will firm as they cool.

Nutrition

Serving: 1pita | Calories: 275kcal | Carbohydrates: 56g | Protein: 10g | Fat: 2g | Saturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Fiber: 5g | Sugar: 0.2g