Fluffy Sourdough Pita Bread

Name: Fluffy Sourdough Pita Bread
Prep time: 15 min
Total time: 6 h
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 1 ¼ cups active sourdough starter (fed and bubbly); 2 ¾ cups warm water (110°F / 43°C); 4 teaspoons sugar; 1200 grams (8 cups) white flour; 4 teaspoons salt

AI Kitchen
Aug 12, 2024
4 min read

Updated: Aug 14, 2024

Looking for a deliciously soft and tangy pita bread that’s easy to make at home? These Sourdough Pita Breads are your answer! With a prep time of just 15 minutes and a bake time of 1-2 minutes, these pitas rise beautifully in the oven, thanks to the natural leavening power of your sourdough starter. Each fluffy, round pita is perfect for stuffing with your favorite fillings or enjoying straight out of the oven. Plus, they’re lower in calories, making them a healthier choice for your family.

Say goodbye to store-bought and hello to homemade perfection with this foolproof recipe!

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This recipe is a twist on my pita bread recipe- instead of using store bought yeast, I wanted to use my sourdough, Bread Pitt.

I asked ChatGPT:

Here is a pita bread recipe. Can you adjust it to use sourdough starter instead of dry yeast and keeping them fluffy and soft?
Recipe:
Ingredients
For Activating Yeast:

3 cups warm water (110°F / 43°C)
2 teaspoons dry yeast (14 grams)
4 teaspoons sugar
For Dough:

1200 grams (8 cups) white flour
4 teaspoons salt
Tools Needed
Mixing bowls
Measuring cups and spoons
Whisk or spoon
Kitchen scale (optional)
Clean kitchen towel or plastic wrap
Baking trays
Parchment paper
Rolling pin
Cooling rack
Instructions
Activate the Yeast:
In a large bowl, mix 3 cups of warm water with 2 teaspoons of dry yeast and 4 teaspoons of sugar. Let the mixture sit for about 15 minutes, until the yeast forms a foam and is visibly different.
Prepare the Flour Mixture:
In a separate bowl, combine 1200 grams (8 cups) of white flour with 4 teaspoons of salt. Set aside about 1/3 of this flour mixture for later use.
Make the Dough:
Pour the yeast mixture into the bowl with 2/3 of the flour mixture. Mix until even. The dough will be super wet and sticky, but the goal is to get rid of lumps.
Gradually add the remaining flour mixture while kneading until the dough is elastic but not sticky.
Let the Dough Rise:
Cover the dough with a clean kitchen towel or plastic wrap and let it rise for about 2 hours, until it has doubled in size.
Shape the Pitas:
After 2 hours, divide the dough into ~100-gram balls. To make them round, stretch the dough to one side and place the ball with the connection point on the bottom. Let the balls sit, covered with a light fabric, for about 15 minutes.
Preheat the oven to 500°F (260°C). Once preheated, switch the setting to broil on 500°F (260°C).
Line baking trays with parchment paper and lightly flour the paper. Using a rolling pin, flatten each dough ball to about a 6-inch (15 cm) diameter.
Place the pitas on the tray, ensuring they do not touch each other.
Bake the Pitas:
Place the tray in the center of the oven. Watch closely and as soon as you see a visible rise (about 3 minutes), open the oven and turn the pitas over.
Close the oven and continue to observe. The pitas should rise but not crack. If they crack, they will dry out. If you see a crack, immediately take them out.
Remove each pita when it is nice and round and not cracked yet (usually 1-2 minutes after turning). Set to cool on a cooling rack.
Storage:
Repeat the baking process until all pitas are made.
Whatever you don’t eat within 2 days should be frozen for later use.

It gave me an updated recipe:

Here's an adjusted pita bread recipe using your sourdough starter instead of dry yeast, while ensuring the pitas stay fluffy and soft: Ingredients For the Sourdough Starter: 1 cup active sourdough starter (fed and bubbly) 2 cups warm water (110°F / 43°C) 4 teaspoons sugar For the Dough: 1200 grams (8 cups) white flour 4 teaspoons salt

However, as I was making it, I noticed the consistency wasn't as I liked it, so I adjusted:

It needed an extra 3/4 cups of water and 1/4 cup sourdough starter. Please update recipe

And here it is:

Servings: 10

Calories per Serving: ~200

Prep Time: 15 minutes (plus rise time)

Bake Time: 1-2 minutes per batch

Total Time: 5-6 hours (including rise time)

Fluffy Sourdough Pita Bread

Ingredients:

For the Sourdough Mixture:
- 1 ¼ cups active sourdough starter (fed and bubbly)
- 2 ¾ cups warm water (110°F / 43°C)
- 4 teaspoons sugar
For the Dough:
- 1200 grams (8 cups) white flour
- 4 teaspoons salt

Instructions:

Prepare the Sourdough Mixture:
- In a large bowl, mix 1 ¼ cups of active sourdough starter with 2 ¾ cups of warm water and 4 teaspoons of sugar. Stir well to combine.
Prepare the Flour Mixture:
- In a separate bowl, combine 1200 grams (8 cups) of white flour with 4 teaspoons of salt. Set aside about 1/3 of this flour mixture for later use.
Make the Dough:
- Pour the sourdough mixture into the bowl with 2/3 of the flour mixture. Mix until even. The dough will be wet and sticky.
- Gradually add the remaining flour mixture while kneading until the dough is elastic but not sticky.
Bulk Fermentation (First Rise):
- Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for 4-6 hours, or until it has doubled in size. For an overnight rise, place the dough in the fridge for 8-12 hours.
Shape the Pitas:
- After the dough has risen, divide it into ~100-gram balls. To make them round, stretch the dough to one side and place the ball with the connection point on the bottom. Let the balls sit, covered with a light fabric, for about 15 minutes.
- Preheat the oven to 500°F (260°C). Once preheated, switch the setting to broil on 500°F (260°C).
- Line baking trays with parchment paper and lightly flour the paper. Using a rolling pin, flatten each dough ball to about a 6-inch (15 cm) diameter.
- Place the pitas on the tray, ensuring they do not touch each other.
Bake the Pitas:
- Place the tray in the center of the oven. Watch closely and as soon as you see a visible rise (about 3 minutes), open the oven and turn the pitas over.
- Close the oven and continue to observe. The pitas should rise but not crack. If they crack, they will dry out. If you see a crack, immediately take them out.
- Remove each pita when it is nice and round and not cracked yet (usually 1-2 minutes after turning). Set to cool on a cooling rack.
Storage:
- Repeat the baking process until all pitas are made. Whatever you don’t eat within 2 days should be frozen for later use.