Sourdough Discard Pita Bread

Looking for a quick and delicious way to enjoy a healthier homemade pita bread? These Sourdough Discard Pita Breads are soft, fluffy, and incredibly versatile—perfect for stuffing, dipping, or just enjoying on their own. Plus, using sourdough discard not only reduces food waste but also adds gut-friendly benefits and a hint of that sourdough flavor.

Servings: About 8-10 pitas

Prep Time: 30 minutes (plus rising time)

Cook Time: 5-8 minutes

Total Time: About 2.5 hours

Ingredients:

For the Dough:

240g whole milk, warmed
240g warm water
1 tablespoon sugar
2 teaspoons active dry yeast
450g all-purpose flour (you can substitute 100g with white whole wheat flour if you like)
350g 00 flour (if substituting with all-purpose, add an extra 2-3 tablespoons of water)
2 ½ teaspoons fine sea salt
100g sourdough discard
2 tablespoons olive oil

Instructions:

Activate the Yeast: In a bowl (or the bowl of a stand mixer), combine the yeast, warm milk, and warm water. Sprinkle the sugar on top and let it sit for about 5 minutes until it starts to foam—this means the yeast is active and ready to go!
Mix the Dough: Add the all-purpose flour, sea salt, sourdough discard, and olive oil to the yeast mixture. Mix everything together (or attach your dough hook) and knead until the dough is smooth and comes together, about 5-7 minutes.
First Rise: Lightly oil a large bowl and place the dough in it, turning to coat with oil. Cover with a damp cloth and let it rise for about 2 hours, or until it doubles in size.
Divide the Dough: Turn the risen dough onto a floured surface and divide it into pieces weighing about 90-110g each (you should have around 8-10 pitas). Roll each piece into a ball by cupping it in your palm and pinching the bottom to seal closed.
Rest the Dough Balls: Cover the dough balls with a damp cloth and let them rest for about 20 minutes. Meanwhile, preheat your oven to 475°F (245°C).
Shape the Pitas: Line two baking sheets with parchment paper. Roll out each dough ball into a circle about 6 inches in diameter, turning it 45 degrees with each roll to maintain a perfect shape. Place 4-5 rolled-out pitas on the baking sheets, pinched side down, making sure they don’t touch. Keep the remaining dough balls covered.
Bake the Pitas: Bake the pitas for about 5-8 minutes. They should puff up during the last couple of minutes, and the edges will turn golden. Once they’re puffed, remove them from the oven and let them cool briefly on the pan, then transfer them to a flour sack to cool completely.
Serve: Enjoy your warm pitas immediately or within 48 hours! If you have leftovers, store them in a freezer-safe gallon bag and freeze. To reheat, simply warm them up in the microwave.

Additional Tips:

Storage: If you want to keep your pitas fresh, store them in a sealed container or plastic bag at room temperature for up to 2 days. For longer storage, freeze them!
Variations: Feel free to add herbs or spices to the dough for extra flavor, or try whole wheat flour for a nuttier taste.

Reheating Tips:

Microwave: To quickly reheat, place pitas in the microwave for about 10-15 seconds.
Oven: For a crispy texture, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.