The Starter Jar's Best Sourdough Pita Bread Recipe: Achieve Perfectly Puffed Pitas

Step 1

In a large mixing bowl, whisk together the active sourdough starter and warm water until the starter is mostly dissolved.

Step 2

Add the flour and salt to the wet mixture, then mix with a spatula or your hands until a shaggy dough forms and no dry spots remain.

Step 3

Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. This allows the flour to fully hydrate.

Step 4

Add the 10g of olive oil to the dough. Knead the dough gently in the bowl for 5-7 minutes until it becomes smoother and more elastic.

Step 5

Cover the dough and let it bulk ferment at room temperature (68-75°F / 20-24°C) for 8-12 hours, or until it has visibly increased in volume by 50-75%. Perform 2-3 sets of stretch and folds during the first 2 hours of bulk fermentation, spaced 30 minutes apart.

Step 6

Gently turn the dough out onto a lightly floured surface. Divide it into 8-10 equal pieces (approximately 100-110g each) and gently shape each piece into a smooth ball.

Step 7

Cover the dough balls with a damp cloth and let them rest for 30 minutes. This helps relax the gluten, making them easier to roll.

Step 8

Place a pizza stone or an inverted baking sheet in your oven and preheat to 500°F (260°C) for at least 30-45 minutes. A preheated cast iron skillet can also be used on the stovetop over high heat.

Step 9

On a lightly floured surface, roll each dough ball into a thin, even circle about 6-7 inches (15-18 cm) in diameter. Avoid rolling too thin, as this can prevent puffing.

Step 10

Carefully transfer one rolled pita to the hot baking stone or skillet. Bake for 1-2 minutes per side, or until it puffs up like a balloon and develops golden-brown spots.

Step 11

Remove the cooked pita and place it in a clean kitchen towel to keep it soft while you cook the remaining pitas. Serve warm and enjoy!