Sourdough Pita Pockets
- 25m Prep Time
- 40m Cook Time
- 11h Ready In
These sourdough pita pockets are made with whole grains for a moist, chewy texture and rich flavor. They puff up beautifully in a hot oven, perfect for stuffing with falafel or other fillings.
Ingredients
- 142 g whole wheat flour
- 118 ml sourdough starter
- 177 ml water
- 59.1 ml lukewarm water
- 44.4 ml honey
- 2.46 ml active dry yeast
- 6.16 ml fine sea salt
- 14.8 ml extra-virgin olive oil
- 4.93 ml extra-virgin olive oil
- 96.4 g whole white wheat flour
- 106 g unbleached white bread flour
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.9 mg
- Iron: 1.56 mg
- Magnesium: 37.7 mg
- Phosphorus: 104 mg
- Potassium: 106 mg
- Zinc: 0.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 142 g whole wheat flour
- 118 ml sourdough starter
- 177 ml water
- 59.1 ml lukewarm water
- 44.4 ml honey
- 2.46 ml active dry yeast
- 6.16 ml fine sea salt
- 14.8 ml extra-virgin olive oil
- 4.93 ml extra-virgin olive oil
- 96.4 g whole white wheat flour
- 106 g unbleached white bread flour
Let's Cook
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Step 1.
In a large mixing bowl, combine 5 ounces (about 1 cup) whole wheat flour, ½ cup sourdough starter, and ¾ cup water. Stir to blend. Cover the bowl with a plastic bag and a dish towel, and let the mixture ferment at room temperature (around 70°F) for about 8 hours, or overnight, until you see bubbles in the brew.
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Step 2.
In a small dish, combine ¼ cup lukewarm water and ½ teaspoon of the honey. Sprinkle in ½ teaspoon active dry yeast. Let it sit for 5 minutes until the mixture is visibly active and frothy.
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Step 3.
Add the activated yeast mixture to the fermented sponge and stir vigorously until frothy. Then add 1¼ teaspoons fine sea salt, the remaining 3 tablespoons honey, and 1 tablespoon of the extra-virgin olive oil. Stir again. Stir in 3.4 ounces (about ¾ cup) whole white wheat flour. Gradually add 3.75 ounces (about ¾ cup) unbleached white bread flour, a little at a time, until the dough begins to come together. You may not need all the bread flour; the dough should be soft and moist but not sticky.
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Step 4.
Turn the dough out onto a lightly floured surface and knead lightly or fold for 2 to 3 minutes. Resist adding more flour; the dough should stay soft and moist. Clean and dry the mixing bowl, lightly coat it with the remaining 1 teaspoon extra-virgin olive oil, and return the dough to the bowl. Cover with a plastic bag and a dish towel and keep in a warm place (78–82°F) for 1 hour, or until the dough has doubled in size.
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Step 5.
Place a cast-iron griddle or pizza stone in the oven. Preheat the oven to 500°F. Allow about 45 minutes after the oven reaches temperature for the griddle or stone to absorb the heat. (If the griddle or stone isn’t hot enough, the pita won’t puff up.)
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Step 6.
While the oven preheats, press the dough to deflate it and divide into eight equal pieces. With lightly floured hands, roll each piece into a ball. Cover the dough balls with plastic or a damp flour-sack towel and let rest for 10 minutes.
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Step 7.
Flatten each dough ball into a disk with your palm. Using a rolling pin, roll each disk into an 8-inch round. Working in batches, lift one round and carefully slip it onto the hot griddle or stone in the oven. Bake for 3 minutes, then flip and bake for another 2–3 minutes, until the surface is lightly brown-speckled and the dough has puffed up. Transfer the warm pita to a muslin- or flour-sack towel-lined basket. Repeat with the remaining dough. Serve immediately, or let cool and rewarm in the oven before serving.