This sourdough discard pita bread is soft, chewy and surprisingly easy to make at home. The dough uses 1 cup (240g) of sourdough discard along with a small amount of instant yeast to help each pita puff in the oven and create that classic pocket.
Made with just six simple ingredients, these homemade pitas are perfect for sandwiches, dipping or turning into crispy pita chips.
I've been making this recipe since I first published it in 2021, and watching the pita bread puff up in the oven is still my favorite part. Once you see that pocket form for the first time, homemade pita bread feels much less intimidating.
Jump to:
Why You Will Love This recipe
- Uses 1 cup of sourdough discard. Each batch uses a full 1 cup (240g) of discard, making it a great option when you have quite a bit to use up.
- Soft and chewy. The pitas puff as they bake, creating a soft texture and the classic pocket that's perfect for filling.
- Simple ingredients. You only need six basic ingredients to make homemade pita bread.
- No need to feed your discard first. You can use sourdough discard straight from the refrigerator.
- Freezer-friendly. Make a batch now and freeze the extras for quick sandwiches, wraps and snacks later.
- Versatile. Use them for sandwiches, serve them with dips or turn leftover pitas into crispy pita chips.
Recipe Ingredients
You will need the following ingredients to make this Sourdough Discard Pita Bread.
All-Purpose Flour: No special flour is necessary for pita bread. All-purpose flour is perfect. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: The most accurate way to measure ingredient is by weight. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I use Morton kosher salt for my recipes. Because Diamond Crystal kosher salt is less dense, you'll need to use approximately twice as much when measuring by volume.
Yeast: Sourdough discard isn't usually active enough to provide reliable leavening on its own. Instant yeast helps the dough rise and gives the pita enough lift to create its signature pocket.
Sourdough Discard: This recipe uses 1 cup (240g) of sourdough discard. You can use discard straight from the refrigerator-there's no need to feed it first. Older discard will generally give the pita a stronger, tangier sourdough flavor than newer discard.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you're ready to bake with it. Not sure what to make? Find a sourdough discard recipe based on how much you have.
Water: Use warm water around 100°F (38°C) to help activate the yeast. It should feel pleasantly warm rather than hot. Water that's too hot can damage the yeast.
Olive Oil: Olive oil helps keep the pita bread soft and tender. You can substitute another neutral-flavored oil if needed.
See the recipe card for full information on ingredients and quantities.
Step by Step Directions
Step 1: In a large bowl, whisk together the flour, salt, and instant yeast. Add the sourdough discard, water, and oil.
Stir with a spatula until a shaggy dough forms.
Step 2: Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, about 2 minutes.
Why do doughs start out shaggy? When you first begin to mix the dough, it will look rough and uneven. As you knead, the gluten develops and the dough becomes smoother and more elastic.
Step 3: Place the dough in a clean bowl and drizzle with a little olive oil, turn the dough to coat. Cover the bowl with plastic wrap or use one of these reusable silicone lids. Let the dough rise for about 1 hour, or until doubled in size.
Step 4: Place a Cast Iron Skillet or Pizza Stone in the oven and preheat the oven to 550°F (288°C), or the highest temperature your oven safely allows if it doesn't reach 550°F.
Cut a sheet of parchment paper into 6 6-inches squares.
Turn the dough out onto a lightly floured surface and gently punch it down. Divide the dough into 6 equal pieces. Cover the dough pieces with a kitchen towel and let them rest for 30 minutes.
Step 5: Roll each piece into a round approximately 6 inches in diameter and ⅛-inch thick. Transfer the rolled dough to a sheet of parchment paper.
Repeat this process with the remaining dough balls.
Step 6: Transfer the pita rounds, parchment paper and all, to the preheated cast iron skillet or pizza stone.
Bake for 2-3 minutes, or until puffed.
Check the dough often while rolling to make sure it isn't sticking to the counter. If needed, lightly flour the work surface.
Why didn't my pita puff? Pita bread needs intense heat to puff and form a pocket. Make sure the skillet or pizza stone is fully preheated before baking and roll the dough evenly so there aren't thick areas that prevent it from expanding.
Step 7: Transfer the baked pitas to a bowl and cover them with a clean kitchen towel. The steam trapped beneath the towel helps keep the pita bread soft and pliable as it cools.
Repeat with the remaining pitas.
Serving Suggestions
Sourdough pita bread is incredibly versatile. Serve it warm with your favorite dip, fill the pocket for a quick sandwich or turn leftover pitas into crispy pita chips.
Pita Sandwiches: Cut the pita in half and fill the pocket with your favorite sandwich ingredients. They're perfect for chicken, vegetables, falafel or just about anything you'd normally put in a wrap.
Pita Chips: Split the pitas into two single-layer rounds. Brush with olive oil and season with salt or your favorite spices. Slice the rounds into triangles and arrange them in a single layer on a baking sheet. Bake at 450°F (230°C) for 5-10 minutes, or until crisp.
Serve With a Dip: Tear warm pita into pieces and serve it with hummus, pesto or your favorite dip.
Storage and Reheating
Pita bread is best eaten on the day it is baked. The older pita bread is the drier it will be.
Storage: Allow the pita bread to cool completely, then store it in an airtight container or zip-top bag at room temperature for up to 3 days.
Freezing: Place the cooled pita bread in a freezer-safe bag or airtight container and freeze for up to 3 months. If you're freezing several together, place a piece of parchment paper between each pita so they're easy to separate.
Reheating: Warm pita bread in a skillet over medium heat for a minute or two on each side, or wrap it in a slightly damp paper towel and microwave briefly until warm. You can also lightly sprinkle the pita with water and warm it in a 350°F (177°C) oven for 5-10 minutes.
Recipe FAQs
Yes. After mixing the dough, cover the bowl with plastic wrap and refrigerate it for up to a day. When you're ready to bake, remove the dough from the refrigerator, allow it to come to room-temperature, and continue with the remaining instructions.
Pita bread needs a very hot oven and fully preheated baking surface to puff and create a pocket. If the pita doesn't puff within a few minutes, avoid baking it much longer. Overbaking can dry out the pita without helping it puff. Having thin spots in the dough can also prevent it from puffing evenly, so try to roll each pita to an even thickness.
As soon as the pita puffs, it's done. Continuing to bake it after it has puffed can make the pita tough and overcooked.
📖 Recipe
Sourdough Discard Pita Bread
Equipment
- mixing bowl
- cast iron skillet or pizza stone
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon Morton kosher salt or 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon instant yeast
- 1 cup sourdough discard
- ½ cup warm water
- 1 tablespoon olive oil
Instructions
- In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon Morton kosher salt, and 1 teaspoon instant yeast. Add the 1 cup sourdough discard, ½ cup warm water, and 1 tablespoon olive oil. Stir with a spatula until a shaggy dough forms. Knead until the dough is smooth and elastic, about 2 minutes.
- Place the dough in a clean bowl and drizzle with a little olive oil, turn the dough to coat. Cover the bowl with plastic wrap, and leave it in a warm place to rise until the dough has doubled in size, about 1 hour.
- Place a cast-iron skillet or pizza stone in the oven and preheat the oven to 550°F (288°C), or the highest temperature your oven safely allows if it doesn't reach 550°F. Cut a sheet of parchment paper into 6 6-inches squares.
- Turn the dough out onto a lightly floured surface and gently punch it down. Divide the dough into 6 equal pieces. Cover the balls of dough with a kitchen towel and let them rest for 30 minutes.
- Roll each piece into a round approximately 6 inches in diameter and ⅛-inch thick. When rolling the dough out you want to do so gently to avoid forcing all of the air out. Once you have rolled the dough out transfer it to one of the sheets of parchment paper. Roll the remaining balls out and let them all rest for 15 minutes.
- Bake the pitas. Transfer the pita rounds, parchment paper and all, to the preheated cast iron skillet or pizza stone. Bake for 2-3 minutes, or until puffed. Transfer the baked pita to a bowl and cover with a clean kitchen towel. Repeat with the remaining pitas.
Nicole says
Can I omit the yeast? Perhaps add more starter?
Erica Schramek says
I have not made this recipe without adding yeast. It is written as a sourdough discard recipe, intended to use inactive sourdough discard that may or may not be strong enough to provide the necessary lift. If you want to make sourdough pita bread using your starter, I recommend this recipe: https://www.farmhouseonboone.com/easy-sourdough-pita-bread/ I haven't made them but recipes from her are generally very reliable.
Diane Davis says
Hi can I cook this in a frying pan please or bake in my oven ?
Erica Schramek says
I have only baked them in my oven. I haven't tried them on the stovetop. I am not sure if they would puff up or not.
Sue Richardson says
Why do you say in your introduction that weighing ingredients is best and then, in the recipe, only use cups as a measurement?
Erica Schramek says
If you look next to the ingredients heading in the recipe card at the bottom of the post there is a toggle that will let you switch between US and Metric measurements. While I prefer metric measurements, not everyone does so I provide both.
Margaret says
Thank you. The Pita’s came out perfectly.
Erica Schramek says
I am so happy you liked them!
Janis says
This was my first time making pita bread and it was easy and delicious! My pizza stone held about 4 pitas at a time. The leftovers were equally tasty; I just microwaved for 30 seconds and the pitas were fresh and fluffy again. Thanks for the recipe!
Erica Schramek says
Yay! I am so glad you enjoyed them.
Patty Dailey says
This recipe was perfect in its simplicity and the pita round turned out excellently! Seriously, I impressed myself, lol!
I only wish I could’ve submitted a photo, as they are beautiful. I made smoked chicken gyros for my supper and my pita pocketed perfectly!
Erica says
I am so happy you liked them. If you have any social media you could always post the photo and tag me @raspberriesandkohlrabi. I would love to see them.
Shelby V says
So yummy and easy! My son helped me and we made them with some homemade hummus. Such a good snack. Thanks for an awesome recipe!
Erica says
Yay! I am so happy you liked them and got to make them with your son.
Jessica says
Love love loved this recipe and I won’t look any further. Super easy. I actually forgot about the dough during the rise. It was way over proofed and they still turned out fantastic. Thank you so much. Now I know another discard recipe.
Erica says
Yay! I am so happy you liked them.
Olga says
Hello. The flour & sourdough starter are incorrectly listed in grams. I am reading 240g each but in cups it's 2c flour, 1c starter. Unfortunately, I did not notice until after I mixed equal parts flour and starter in grams. I later weighed the cup of flour and mine was 180g. I suppose I'll see what happens with the mix I have right now. Cheers!
Erica says
Olga, The measurements are correct. 1 cup of sourdough discard is heavier than 1 cup of flour which is why 1 cup of flour weighs 120 grams and 1 cup of sourdough discard weighs 240 grams. For reference, I often use this chart from King Arthur Baking when converting weight measurements to volume measurements. https://www.kingarthurbaking.com/learn/ingredient-weight-chart The fact that 1 cup of flour for you weighed 180g is an example of why weight measurements are more accurate. We all scoop flour differently which is why 1 cup of flour for you may not weigh the same as 1 cup of flour for me.
Olga says
I see what you mean. I also read that there are different 1c sizes out there, ones that hold about 170-180g of flour and to ones that hold up to 200g+. Unsure how accurate that is, which is why I prefer to weigh my ingredients now, just in case. This pita turned out good for me despite the confusion. Thanks!
Erica says
Yes, I have heard that 1 cup sizes vary by country. I have pretty much switched to weight measurements only especially for baking. They are just so much more accurate. I am happy the pitas worked out for you.
Cam says
These pitas are so easy to make and taste great!
I hate to waste the sourdough discard so not I will
make these at least every other week. All 6 puffed up.
I actually flipped them with tongs when there was a minute left.
I also did the inverted cast iron pan with parchment paper.
Thank you for the great recipe.
Erica says
Yay, I am so happy you liked them. I am always amazed every time they puff up.