The Starter Jar's Ultimate Sourdough Pita Bread: Achieve Perfect Pockets and Pillowy Texture

Step 1

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

Step 2

Add the flour, salt, and olive oil to the wet mixture. Mix with a spatula or your hands until a shaggy dough forms and no dry streaks of flour remain.

Step 3

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth, elastic, and passes the windowpane test.

Step 4

Transfer the dough to a lightly oiled bowl, cover it, and allow it to bulk ferment at room temperature (72-75°F / 22-24°C) for 2-3 hours, performing 2-3 sets of stretch and folds during the first hour.

Step 5

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

Step 6

Cover the dough balls with a clean kitchen towel and let them rest for 20-30 minutes. This allows the gluten to relax, making them easier to roll.

Step 7

Preheat your oven to 500°F (260°C) with a baking steel or stone inside for at least 45 minutes to an hour.

Step 8

On a lightly floured surface, roll each dough ball into a thin, even circle, about 6-7 inches (15-18 cm) in diameter and 1/8-inch thick.

Step 9

Carefully transfer 1-2 rolled pitas to the preheated baking steel or stone. Bake for 2-3 minutes per side, or until they puff up completely and develop light golden-brown spots.

Step 10

Remove the puffed pitas from the oven and transfer them to a wire rack to cool slightly. Cover them with a clean towel to keep them soft. Serve warm with your favorite dips and fillings.