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Close-up of golden sourdough pita bread on white marble.

Sourdough Discard Pita Bread

Enjoy warm, homemade pita bread made with sourdough discard. This recipe is easy to follow and yields soft, delicious pitas perfect for sandwiches or dipping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 pitas
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup sourdough discard, unfed
  • 1 cup all-purpose flour plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar optional, for browning
  • 2 tablespoons olive oil plus more for coating
  • 1/2 cup warm water

Method
 

  1. Combine all ingredients in a bowl and mix until a shaggy dough forms. Knead for 5-7 minutes until smooth.
  2. Place dough in an oiled bowl, cover, and let rise for 1-2 hours, or refrigerate overnight.
  3. Punch down dough and divide into 6-8 pieces. Roll each into a ball and let rest for 10 minutes.
  4. Roll each ball into a thin circle.
  5. Heat a skillet over medium-high heat, lightly oil. Cook pita for 1-2 minutes per side, until puffed and browned.
  6. Wrap in a towel to keep warm. Serve with fillings.

Notes

For best results, use a well-seasoned cast iron skillet. Adjust cooking time based on your stove.