Sourdough Discard Pita Bread
This Sourdough Discard Pita Bread is so easy to make and requires just a few basic ingredients that you probably already have on hand.
Servings: 6
Calories: 217kcal
Equipment
- mixing bowl
- cast iron skillet or pizza stone
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon 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 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 the dough on a lightly floured surface until it is smooth, 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 550ºF. 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.
- Flatten the first ball and using a rolling pin roll it out into a 6-inch circle. 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.
- Transfer the rounds (parchment paper and all) to your cast-iron skillet or pizza stone. The size of your vessel will determine how many you can cook at one time. Bake for 2-3 minutes until golden brown. Transfer the pitas to a bowl and cover with a kitchen towel. The steam softens the pitas and gives them the perfect texture. Repeat the baking process with the remaining pitas.
Notes
If your kitchen is chilly, turn your oven on low for about one minute. Turn the oven off and place the bowl of dough inside to rise.
If you don’t have instant yeast, you can substitute active-dry yeast. Simply sprinkle it over the warm water, and let it stand for 15 minutes. Then proceed with the recipe.
When using a cast iron skillet to bake the pitas, invert it so that you don't have to navigate the sides when moving the pita bread back and forth.
Storage: Pita bread is best eaten on the day it is baked. The older pita bread is the drier it will be.
Room temperature: Pita bread can be stored at room temperature in an airtight container for 3-5 days.
Freezer: Pita bread can be stored in the freezer in an airtight container for up to three months.
To Reheat: Wrap a single pita in a damp paper towel and microwave on high for fifteen seconds or wrap multiple pitas in foil and bake at 350°F (180°C) for 5-10 minutes.
Nutrition
Serving: 1 | Calories: 217kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 64mg | Fiber: 2g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 2mg