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Homemade Whole Wheat Pita Bread with Sourdough or Yeast Recipe

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4.3 from 6 reviews

This recipe provides a comprehensive guide to making whole wheat pita bread using either sourdough starter or dry yeast. It includes step-by-step instructions for preparing the dough, fermenting, shaping, and baking or stovetop cooking to achieve perfectly puffed, soft pita pockets. The recipe is perfect for anyone looking to bake wholesome, homemade pita bread with natural fermentation or quick yeast fermentation.

Ingredients

For the Dough

  • 280 g Whole wheat flour (over 2 cups)
  • 180 g Water
  • 1/4 oz Dry yeast or 80 g ripe sourdough starter
  • 1 tsp Sugar (only if using yeast fermentation)
  • 1 tsp Salt
  • 1 ½ tbsp Olive oil

Instructions

  1. Activate Yeast or Prepare Starter: Add water, dry yeast, and sugar into a large bowl and stir until combined. Let it rest uncovered for 5-10 minutes until the yeast becomes frothy. For sourdough, measure the starter, mix with water, and set aside without activating.
  2. Mix the Dough: In a large bowl, combine whole wheat flour, olive oil, and salt. Pour in the yeast mixture or sourdough starter mixture. Stir with a wooden spoon until a rough dough forms. Cover and allow to rest for 15 minutes.
  3. Knead the Dough: Lightly flour a countertop and turn the dough out. Knead for 7-8 minutes until smooth and elastic, adding small amounts of flour as needed to prevent sticking but avoid excess.
  4. First Rise in Oiled Bowl: Lightly grease a bowl with olive oil, place the dough inside, and cover with a damp towel or plastic wrap.
  5. Bulk Fermentation: Let the dough rise until doubled in size. Yeast dough will take about 2-3 hours, while sourdough may take 3-6 hours depending on ambient temperature.
  6. Divide and Rest: Divide the dough into six equal portions, shape each into a ball, cover, and allow to rest for 30 minutes.
  7. Shape the Pitas: Working one ball at a time, gently shape with fingers into a disc without pressing out the air. Roll out with a rolling pin to about ¼ inch thickness. Keep rolled discs covered with a kitchen towel.
  8. Proof the Pitas: Allow instant yeast pitas to proof 45-50 minutes; sourdough pitas need approximately double the time.
  9. Oven Baking Method: Preheat oven to 465°F (240°C) with a baking tray or pizza stone on the bottom rack. Place each rolled pita onto the hot stone and bake for 2-3 minutes until puffed. Flip and bake for an additional minute. Remove and cover with a towel to keep soft while baking others.
  10. Stovetop Cooking Method: Heat a heavy-bottom skillet or cast iron pan on high flame until very hot. Reduce to medium heat, test readiness by sprinkling some flour (should brown). Place a rolled pita on skillet and flip as soon as puffing begins. Cook until fully puffed, flipping as necessary. Remove and cover with a kitchen towel. Repeat with remaining pitas.
  11. Serve: Serve pita hot and enjoy as desired, perfect for stuffing or dipping.

Notes

  • Use either dry yeast for quicker fermentation or sourdough starter for a tangier flavor and longer rise.
  • Ensure dough is not too dry or too sticky; adjust flour or water gradually during kneading.
  • Keep rolled pitas covered to prevent drying before baking or cooking.
  • Do not overbake or overcook the pitas as they will become hard rather than soft and puffed.
  • Cast iron or heavy-bottom skillet works best for stovetop cooking to distribute heat evenly.
  • Proofing times vary greatly between instant yeast and sourdough; adjust accordingly based on ambient temperature and dough activity.
  • Covering pitas immediately after baking helps retain moisture for soft texture.

Find it online: https://bitezly.com/homemade-whole-wheat-pita-bread-with-sourdough-or-yeast-recipe/