Sourdough Pitta Bread | Overnight Recipe

Sourdough PItta
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Do you regularly buy pitta bread to make lovely stuffed pockets for lunch? Try making them yourself! Our Sourdough Pitta Bread stands head and shoulders above the shop-bought ones. Read on for the recipe, our tips and tricks to make pitta bread puff up and some ideas on what to use them for!


What we Use our Sourdough Pitta Bread for?

Whilst stuffing pitta bread with delicious sandwich fillings or more traditional Middle Eastern Falafel is definitely the most popular way to use Pitta Bread, there are a lot more you can do with them.

  • Use them as a pizza base and top with your favourite pizza toppings.
  • Make pitta crisps. Cut pittas into strips, drizzle with olive oil and generously season with salt. Spread in a single layer on a large tray and bake in the oven for 10-12 minutes until crispy.
  • Dip in hummus (obviously!)
  • Serve with your BBQ‘ed burger or sausages instead of the burger or hot dog buns.

But if you insist on stuffing the pitta bread pockets with all things delicious, we will be sharing one of our favourite recipes soon.

Top Tips for Making Sourdough Pitta Bread Puff Up:

  • Your Oven: Make sure you preheat the oven. It has to be HOT. Since you’re only baking for approx. 5 minutes, you’re not risking your bread burning, so set the temperature to the max, which is normally 230-240°C Fan for most home ovens.
  • Your Baking Tray/ Stone: We experimented with a cast-iron skillet, a baking stone and a baking tray. Cast-iron skillet worked best, closely followed by a baking stone. If you’re using a baking tray, try and find a dark one (it will reflect less heat). Whatever you use, make sure you preheat the tray/stone. It will ensure your sourdough pitta bread puffs up in the oven.
Sourdough Pitta
  • Rolling: Don’t roll your pitta bread out thinner than 6mm. You may end up with lots of naan-bread like blisters rather than one big puffed up pitta.

How to Make Sourdough Pitta Bread?

Day 1:

First thing in the morning, feed your starter and leave to at least double for 4-6 hours. Go by how much your starter rises, rather than the time indicated.

Once your starter doubles, mix starter, water and half of the flour to a smooth batter and leave for an hour to autolyse.

After an hour, mix in the rest of the flour, olive oil, salt and sugar. In a stand mixer, knead for 5-7 minutes. The dough will be rather sticky.

Grease a shallow dish with some oil. Pop your dough into the dish, cover with a tea towel and leave somewhere warm (ideally 20-24°C). For the next 3 hours, you will perform coil folds or stretch & fold sets every 30 minutes. After you’d done 6 sets of folds, leave the dough to prove for another hour. Then wrap with clingfilm and pop in the fridge overnight.

Day 2:

Preheat the oven to 240°C Fan. Place a baking sheet, a large cast-iron skillet or a baking/pizza stone in the middle of the oven to preheat.

Take the dough out of the fridge and tip it onto a floured surface. Divide the dough into six pieces. Using a rolling pin, roll out each ball into ovals, about 18cm (7in) long x 12cm (4.5in) wide. They should be approx. 6-7mm (¼ in) thick.

Immediately place the pittas on the preheated sheet/ baking stone/ cast-iron skillet and place in the oven for 5-7 minutes. Don’t overcrowd the oven (as it will create too much steam). Bake 2-3 pitta breads at a time. Keep the rest of the breads covered with a tea towel.

You can keep your pittas warm wrapped in a tea towel and placed on a radiator, whilst you bake the rest of your pitta breads.


If you love baking with sourdugh starter, have a look at other recipes we love:

Sourdough Pitta

Sourdough Pitta Bread

Do you regularly buy pitta bread to make lovely stuffed pockets for lunch? Try making them yourself! Our Sourdough Pitta Bread stands head and shoulders above the shop-bought ones. Using sourdough instead of yeast, means it takes longer, but the result is amazing!
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Prep Time 35 mins
Cook Time 5 mins
Proving Time: 12 hrs
Total Time 12 hrs 40 mins
Course Baking, Bread, Side Dish, Snack
Cuisine Middle Eastern, Sourdough
Servings 6 pitta breads
Calories 234 kcal

Equipment

  • Baking Stone, Cast Iron Skillet or Dark Baking Tray

Ingredients
 
 

  • 170 g active sourdough starter 100% hydration
  • 170 ml warm water
  • 290 g strong white flour
  • 1 tbsp olive oil
  • 1 tsp granulated sugar
  • 1 tsp salt

Instructions
 

Day 1:

  • First thing in the morning, feed your starter and leave to at least double for 4-6 hours. Go by how much your starter rises, rather than time indicated.
  • Once your starter doubles, mix starter, water and half of the flour to a smooth batter and leave for an hour to autolyse.
  • After an hour, mix in the rest of the flour, olive oil, salt and sugar. In a stand mixer, knead for 5-7 minutes. The dough will be rather sticky.
  • Grease a shallow dish with some oil. Pop your dough into the dish, cover with a tea towel and leave somewhere warm (ideally 20-24°C). For the next 3 hours, you will perform coil folds or stretch & fold sets (see text above) every 30 minutes. After you'd done 6 sets of folds, leave the dough to prove for another hour. Then wrap with clingfilm and pop in the fridge overnight.

Day 2:

  • Preheat the oven to 240°C Fan. Place a baking sheet, a large cast iron skillet or a baking/pizza stone (more on that in the text above) in the middle of the oven to preheat.
  • Take the dough out of the fridge and tip onto a floured surface. Divide the dough into six pieces. Using a rolling pin, roll out each ball into ovals, about 18cm (7in) long x 12cm (4.5in) wide. They should be approx. 6-7mm (¼ in) thick.
  • Immediately place the pittas on the preheated sheet/ baking stone and place in the oven for 5-7 minutes. Don't overcrowd the oven (as it will create too much steam). Bake 2-3 pitta breads at a time. Keep the rest of the breads covered with a tea towel.
  • You can keep your pittas warm wrapped in a tea towel and placed on a radiator whilst you bake the rest of your pitta breads.

Nutrition

Calories: 234kcalCarbohydrates: 41gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 391mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 8mgIron: 1mg
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Sourdough PItta

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