This sourdough discard pita bread is a fantastic way to use up leftover sourdough starter. The result is soft, fluffy pitas that are perfect for stuffing or dipping.
The recipe is simple and requires minimal ingredients, making it a great option for both novice and experienced bakers.
Creating the Perfect Pita Bread
Making pita bread at home can be a rewarding experience. The process is straightforward, allowing bakers to enjoy the delightful aroma of freshly baked bread wafting through their kitchen.
Using sourdough discard not only minimizes waste but also adds a unique tang to the flavor profile of the pita. This method transforms leftover starter into something delicious and versatile.
Ingredients You’ll Need
The ingredients for this pita bread are simple and accessible. You will need sourdough discard, all-purpose flour, warm water, salt, and optionally, olive oil.
These basic components come together to create soft, fluffy pitas that are perfect for stuffing with your favorite fillings or dipping into hummus.
Mixing and Kneading the Dough
Start by combining the sourdough discard with warm water and olive oil in a large bowl. Gradually incorporate the flour and salt until a cohesive dough forms.
Once the ingredients are mixed, transfer the dough to a floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic. This step is crucial for developing the right texture.
Resting the Dough
After kneading, place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rest for 30 minutes. This resting period allows the gluten to relax, making it easier to shape the pitas later.
During this time, the dough will rise slightly, contributing to the fluffiness of the final product.
Shaping and Baking the Pitas
Once the dough has rested, divide it into eight equal pieces. Roll each piece into a ball and then flatten it into a disc about 1/4 inch thick. This shaping is key to achieving the signature pocket in the pita.
Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside to heat up. Baking the pitas on a hot surface is essential for them to puff up beautifully.
Serving Suggestions
After baking for 5-7 minutes, the pitas should puff up and turn lightly golden. Remove them from the oven and let them cool on a wire rack.
These pitas are best enjoyed warm. Serve them alongside a bowl of hummus and a plate of fresh vegetables for dipping. This combination makes for a delightful Mediterranean meal that everyone will love.
Easy Sourdough Discard Pita Bread
These pitas are made with sourdough discard, flour, water, and salt, resulting in a deliciously tangy flavor. The recipe yields about 8 pitas and takes approximately 1 hour from start to finish.
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 teaspoon salt
- 1 tablespoon olive oil (optional)
- Extra flour for dusting
Instructions
- Mix Ingredients: In a large bowl, combine the sourdough discard, warm water, and olive oil. Stir in the flour and salt until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Rest the Dough: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rest for 30 minutes.
- Shape the Pitas: Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4 inch thick.
- Preheat the Oven: Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside to heat.
- Bake the Pitas: Once the oven is hot, carefully place the pitas on the hot baking stone or sheet. Bake for 5-7 minutes, or until they puff up and are lightly golden.
- Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Servings: 8 pitas
- Calories: 150kcal
- Fat: 2g
- Protein: 4g
- Carbohydrates: 28g