If you’ve ever craved that authentic, fluffy pita bread to wrap around your favourite fillings, this Sourdough Pita Bread is your new go-to recipe! With a tangy sourdough base and no yeast required, these chewy and pillowy pitas are the perfect companion for your vegan gyros, loaded with seasoned vegan chicken, creamy tzatziki, and fresh veggies. Whether you’re a sourdough enthusiast or new to homemade flatbread, this recipe will elevate your meal to a whole new level of deliciousness. Trust me, you’ll want this one up your sleeve!
Do I need a sourdough starter to make this recipe?
Yes, you need an active sourdough starter for this recipe. The sourdough starter is what gives the bread its unique tangy flavour and helps the dough rise naturally. There is no yeast in this recipe. If you don’t already have a starter, you can create one by combining flour and water and allowing it to ferment over a period of time, or you can ask a friend to share some of theirs!
How long does it take for the dough to rise?
The dough needs about 4-6 hours to rise at room temperature until it has doubled in size. If you prefer a slower, more developed flavour, you can let the dough rise overnight in the fridge. This slower rise will result in a more flavourful dough. If you’re short on time, you can try speeding it up with a warm, draft-free place for the dough to rise, but be aware that the flavour may not be as pronounced – meaning less tang. For more tips on sourdough proofing times, head to my Easy Pumpkin Sourdough recipe.
Can I use whole wheat flour instead of white baking flour?
Yes, you can swap some or all of your baker’s flour with whole wheat flour, but keep in mind that the texture may be denser and the flavour a bit stronger. For the best result, use a maximum of 20% whole wheat flour and the rest white baker’s flour. Whole wheat flour will add a nuttier flavour and slightly heavier texture, which pairs nicely with the sourdough. Another thing to consider is that when adding whole wheat or other flours like whole spelt or rye, this can speed up fermentation times.
My dough is too sticky. What should I do?
If the dough is sticky, it’s likely because of the moisture in your sourdough starter, it’s been over-proofed or due to the environment’s humidity. For best results, you should ensure your starter in 100% hydration – this means 1:1 ratio of water to flour when feeding your starter. Sometimes people add too much water in the starter which can result in your dough turning out differently to the one in this recipe. You can add a little more flour, but only in small increments. Keep the dough soft and pliable, as a very dry dough will result in tough pitas. Aim for a dough that’s tacky to the touch but not sticking to your fingers excessively. If you’re still finding it too sticky, I recommend oiling your fingers or wetting your fingers when handling the dough.
Why is my dough not rising?
If your dough isn’t rising, it could be because your sourdough starter isn’t active enough. Make sure your starter is bubbly and has been fed within the past 12-24 hours before using it in this recipe. If your starter is too old or not active enough, the dough won’t rise properly. Also, make sure your dough is kept in a warm, draft-free place while rising. If you live in a cold environment or keep your starter in a cool place, this can affect the time it takes for your starter to rise and peak.
Sourdough Pita Bread
6
15
4-6
These vegan Sourdough Pita Breads are soft, pillowy, and tangy, with a perfect texture that makes them the ideal wrap for your favourite fillings. Using a sourdough starter gives them a unique flavour and depth, elevating any meal, from vegan gyros to hummus platters!
Ingredients
150 grams Active and Peaked Sourdough Starter
400 grams Bread Flour
250 grams Filtered Water
10 grams Salt
20 grams Olive Oil
Extra Flour, to roll out
Directions
- In a large mixing bowl, combine the active and bubbly sourdough starter, warm water, and olive oil. Stir together.
- Add the salt and flour to the bowl with the activated starter. Mix everything together until it forms a rough dough.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If it’s too sticky, sprinkle in a little more flour, but keep the dough soft and manageable. If you have an electric mixer with a dough hook, use this in place of manual kneading.
- Place the dough in the bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. For a slower rise and more flavour, you can let it rise overnight in the fridge after this initial rise.
- Once the dough has risen, punch it down gently to release the air. Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it into a round disc about 15 cm in diameter using your hands or a rolling pin. If you’d like larger flatbreads then this recipe will make less than six – so adjust the size of each accordingly.
- Heat a heavy skillet or cast iron pan over medium-high heat. Place one pita at a time in the pan (no oil needed, although you can add butter or oil if you’d like) and cook for 2-3 minutes on the first side. When bubbles form on the top, flip the pita and cook for another 1-2 minutes until golden brown spots appear.
- Transfer the cooked pitas to a clean kitchen towel and cover to keep them warm. Repeat with the remaining dough.
