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Sourdough starter l Breakfast for dinner with sourdough pitas l Homestead

Recipe for Sourdough Pitas

You can stuff these sourdough pitas with anything that sounds good to you - don't be hemmed in by my suggestions.  With my children, the more variety on the table, the more they enjoy the meal.  I put out a lot of options and they get to choose what they want.  They love making their own choices!
Course Breakfast
Cuisine American
Serving Suggestion 5


  • 1 cup Sourdough starter - doubled in size with lots of bubbles
  • 2 cups Water
  • 2 tsp Sea salt
  • 1/3 cup Olive or avocado oil
  • 2 cups Organic whole wheat white flour The Organic label will ensure that your white four is unenriched*
  • 3-4 cups Whole wheat flour


  1. At least six hours before baking, combine the above ingredients.  Add the flour slowly, a few cups at a time.  Watch for the dough to stiffen, thunk against the sides of the bowl.  It should also stop leaving  a sticky dough-trail on the bowl.  Be really careful NOT to add too much flour or your pitas will crack when baked.  Be patient and watch the flour absorb the liquids until it firms up and clears the sides of the bowl.
  2. Knead the dough for 8 minutes in a stand mixer or 12 minutes by hand.
  3. Form a smooth, uniform ball of dough and place in pre-greased container.  Make sure your bowl is big enough for the dough to double in size.  Cover and let sit for at least six hours, but up to ten or twelve is good, too.
  4. Divide the dough into 15-20 pieces and form them into smooth balls.
  5. Preheat your oven WITH THE PAN inside to 500F/260c.
  6. Begin rolling out each small ball as you might a pizza dough.  Keep the width uniform to prevent burning in overly thin areas.
  7. Once the oven and pan are preheated, quickly place the pitas on the pan.  Keep your pan in the middle of your oven to prevent burning yourself as you reach in and out.  I use the longest, sturdiest spatula I have to place and remove pitas.  Move quickly and keep the oven open only as long as necessary to prevent dropping the temperature too much.
  8. Bake for about five minutes but watch the pitas so they don't turn too brown on top or they'll break.  Each oven is different so adjust your bake time accordingly.  After a few minutes, you should see the pitas poof.  If they don't, no worries - just keep experimenting with the recipe until you get the hang of it.  Some days, my pitas never poof and I call them naan bread.  We eat them anyway because they're delicious regardless of what they look like.

Recipe Notes

*Bob's Red Mill is the brand of Organic-labeled white baking flour that I use.  When I don't have that on hand, I just use all home-ground, whole wheat flour.  You can use all whole wheat flour successfully for this recipe.  The white flour is just a bit lighter and can give you more poof in your pita.