Sourdough Pita

Before you start

Pita puffs because steam builds inside a thin, evenly rolled disc faster than the crust can set, forcing the top and bottom apart. Sourdough adds a gentle tang and a chewier, more flavorful bread than a quick yeasted version, but the puffing mechanics are the same: a well-developed dough, a short rest so the gluten relaxes, an even 5 mm thickness, and an intensely hot surface.

A little whole wheat flour and olive oil keep the bread soft enough to fold around fillings. The dough is forgiving about timing. You can bake the same day after about 5 hours, or refrigerate it after bulk fermentation for up to two days and bake fresh pita whenever you need them.

Ingredients

• 70 g (⅓ cup) active sourdough starter (100% hydration) — at or near its peak
• 300 g (2½ cups) bread flour
• 50 g (scant ½ cup) whole wheat flour
• 210 g (¾ cup + 2 tbsp) water — about 27°C (80°F)
• 15 g (1 tbsp) olive oil
• 7 g (1¼ tsp) fine salt

Method

1. Stir the starter and water together, then add both flours, the oil and the salt. Mix into a rough dough and rest 20 minutes.
2. Knead on a clean counter for 6 to 8 minutes, until smooth, elastic and only slightly tacky. Pita needs a well-developed dough so the walls stretch instead of tearing when steam pushes them apart.
3. Place in an oiled bowl, cover and leave at 24–25°C (75–77°F) for about 4½ hours, until roughly 1½ times its size. (Or refrigerate after 2 hours at room temperature and use within 48 hours.)
4. Divide into 8 pieces of about 80 g. Roll each into a tight ball, cover with a towel and rest 1 hour (about 1½ hours if the dough was refrigerated). The rest relaxes the gluten so the discs roll out without shrinking back.
5. Put the steel or stone on the lowest-but-one rack and heat the oven to 260°C (500°F) for 45 minutes.
6. Roll one ball at a time into an 18 cm (7 in) round about 5 mm (¼ in) thick, keeping the thickness even to the very edge. Lightly flour only as needed; heavy flour stops the surfaces from sealing. Rest the rolled rounds 10 minutes under a towel.
7. Slide 2 or 3 rounds onto the steel. Bake 3 to 4 minutes, until they balloon fully and show a few pale gold spots. Do not wait for deep browning or they will turn crisp.
8. Stack the baked pitas in a towel as they come out. The trapped steam softens them so they fold without cracking.

Tips for success

• An uneven round puffs only in its thinnest spot. Roll from the center outward and rotate the disc a quarter turn between passes.
• No stone? Cook pitas in a dry cast-iron skillet over medium-high heat: 30 seconds on the first side, flip, 1 minute until bubbles form, flip again and press gently with a towel to coax the puff.
• Keep rolled discs covered. A dry skin on the surface keeps it from stretching, and the pita bakes flat.

Substitutions

Whole wheat flour

Use all bread flour for a paler, softer pita, or replace up to 150 g with whole wheat for a heartier one; add 10 g more water if you go that high.

Olive oil

Any neutral oil works. Leaving the oil out makes a leaner, slightly chewier pita that dries faster.

Variations

Za'atar pita

Brush the warm pitas with olive oil and sprinkle with za'atar.

Pocketless flatbread

Dock each round with a fork before baking; it will stay flat and soft, ideal for wraps.

Troubleshooting

Pitas did not puff

The surface was not hot enough, the dough was rolled unevenly, or it dried out. Preheat the steel a full 45 minutes, roll to an even 5 mm and keep rounds covered.

Pitas puffed but are crisp like crackers

They baked too long. Pull them as soon as they inflate and wrap them in a towel immediately.

Rounds keep springing back while rolling

The gluten needs more rest. Cover the dough and wait 10 to 15 minutes, then roll again.

Storage

Keep cooled pitas in a sealed bag at room temperature for 2 days. Freeze with parchment between them for up to 3 months and reheat in a dry pan or wrapped in foil in a 175°C (350°F) oven.

Safety notes

Do not taste raw dough. Contains wheat.