Sourdough Discard Pita Bread

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Perfect homemade pita bread made with sourdough discard and instant yeast. This pita bread is light, fluffy and bakes up with a nice pocket to pack full of your favorite fixings.

I love making my family foods from different regions in the world. Pita bread has become a staple at our table and this sourdough discard pita bread is just the best. Soft, fluffy and airy pockets for all the yummy fillings, this is a family favorite sourdough discard recipe. The best part? Dinner time becomes a breeze without any complaints. Using sourdough discard to make light, fluffy, and pocket-perfect pita bread for your own pita sandwich creations is fun and delicious. This sourdough discard pita bread is the perfect vehicle for a pita sandwich: light, fluffy and a beautiful, airy pocket in the middle for the perfect pita bread sandwich.

Perfect homemade pita bread made with sourdough discard and instant yeast. This pita bread is light, fluffy and bakes up with a nice pocket to pack full of your favorite fixings.

Steps to the Perfect Sourdough Discard Pita Bread

One of the things that separates pita from naan bread or a soft wrap bread is the pocket that is created when pita is baked. The key to forming that awesome pocket in pita bread is using a very hot oven to help create steam. Steam puffs up the dough during the baking process and forms a pocket in the bread. After the pita cools, the bread will flatten but a pocket will remain. This pocket can be a little bit finicky and relies on pretty near perfect conditions for it to form while baking. If you can remember the following tips when making your homemade sourdough discard pita bread, you will get nice pockets 80-100% of the time.

Top Tips for a Perfect Pita Bread Pocket

  • HOT, HOT oven: Preheat a pizza stone for 30-40 minutes BEFORE baking the pita (550 degrees if you can, 500 degrees will work too). Baking in an Ooni Pizza Oven is even better for the pocket to form if you have one.
  • Tacky Dough: If your pita dough is too dry, it will not form a perfect pocket. Add flour a little bit at a time until it is slightly tacky.
  • Double Rise: Let the dough rise once for an hour or longer. Then shape and rise again for about 30 minutes before rolling.
  • Roll it THIN: Roll the pita bread as thin as you can without tearing the dough. ¼ inch or thinner works best.
  • Create Steam: When baking the pita bread, create steam in your oven by placing a pan with some ice cubes on the bottom rack of your oven OR spritzing the top of the dough with water before putting in oven. If you use an Ooni Pizza oven you don’t need to worry about this step.
  • Wrap Up Warm Pita: To preserve the pocket created in the oven, as soon as the pita is finished baking, remove it from the oven and fold it up in a kitchen towel. Repeat this process with all of the pita bread. This keeps the pita warm and locks in moisture.

Even with all of these tips, it’s still possible your pita will not rise and form a pocket. Don’t despair! The pita bread will still taste very good and hopefully your next pita will form a pocket when baked.

Sourdough Discard in Pita Bread

If you know me, you know I’m always looking for ways to use up some sourdough discard. I love the health benefits (all that “good” bacteria that help maintain a stable, healthy digestive system) and less food waste. Both of these things contribute to me adding sourdough discard to a lot of my baked goods. Waffles, biscuits, chocolate chip cookies, banana bread, you name it…I will try it! This sourdough discard pita bread is no different. I love that this recipe calls for a whole cup of sourdough discard. If you don’t have discard on hand you can also use sourdough starter instead for similar health benefits. Because this recipe uses a lot of discard, it’s important to use discard that is 100% hydration (meaning it’s been fed equal weights water and flour). If you use discard with a higher hydration, you’ll want to add a little more flour to the pita bread. Conversely if you use a lower hydration discard you’ll want a little less flour. Make sure you are feeling the dough throughout and know when to stop adding flour. Over-flouring the dough leads to a flat and no-pocket pita.

Mixing Sourdough Discard Pita Dough

Pita dough can be mixed using a stand mixer or by hand. When making small batches of dough, like this recipe, I like use a KitchenAid mixer or knead by hand. If I was doubling the recipe and making a larger batch, I would use a Bosch mixer. Using a mixer means you can dump all the ingredients into the mixer fitted with a dough hook, turn it on and let it knead for about 5 minutes. If you choose to mix by hand, whisk together the ingredients (I love this Danish dough whisk) and then knead for 2 minutes by hand. Let the dough rest and gluten relax for about 5 minutes and then knead again for another two minutes. Once the dough has been kneaded, place it in a container, cover it and let the dough rise for about an hour until doubled in size.

Shaping and Rolling Pita Bread

Pita bread dough is initially pre-shaped into small balls before being rolled thin. At this point, you will want to begin pre-heating your oven or pizza oven. Dump the dough out onto a countertop and separate into 8 pieces. Taking a piece at a time, pull up the sides of the dough into the middle while rotating the dough in your hand. Then roll the ball on the countertop to seal the seam and place on the counter. Cover the dough balls and let them rise again for about 30 minutes. Once the balls have risen, use a rolling pin to roll one of the balls out very thin, a little less than 1/4 inch without tearing the dough. Lightly flour a board and place the rolled out dough on the board. It is now ready to be baked in an oven.

Baking Pita in a Home Oven

To get a traditional pocket in pita bread using a conventional oven, you will want to use a baking stone (my favorite one) or pizza stone. The baking stone helps keep the oven hot and is the perfect place to bake the pita bread once it’s pre-heated. Place the baking stone in the oven. Pre-heat the oven to 550 degrees (or the highest temperature your oven will set) for about 30-40 minutes. The extra pre-heating time is important because the stone will take longer to reach the oven temperature and you want your oven to be super hot before baking the pita. Once your oven is pre-heated and ready, it’s time to add some extra steam to encourage the pita to rise. I like to do this by tossing a handful of ice cubes to pan and placing the pan on the bottom rack of the oven, right before I slide the dough onto the pizza stone. You can also spritz the top of the pita with a light mist of water before placing it in the oven. Slide the pita dough into the oven and close the oven. Bake for about 3 minutes until puffed up and lightly brown. Remove immediately from the oven and wrap warm pita in a kitchen towel. Repeat with the remaining pita bread.

Baking Pita in an Ooni Pizza Oven

My favorite way to bake this pita bread is in an Ooni Pizza Oven. I have waxed poetic about my love for the Ooni before and have a few great Ooni specific recipes for Naan bread and Pizza that I love. This sourdough discard pita bread is right up there with those recipes in deliciousness. Pre-heat your pizza oven on the highest setting for about 30 minutes. After 30 minutes turn the temperature down just a bit. Launch the rolled pita dough into the Ooni by quickly thrusting the dough off the board and into the oven. Bake for about 40 seconds to 1 minute until puffed up. Immediately after the pita puffs up all the way, pull it out of the oven, rotate it and place it back in the Ooni, very close to the front opening of the oven. This will allow the pita to continue baking but will keep it from catching on fire (as it has a tendency to do the further toward the back of the oven you put it). After about 20 seconds, remove from the oven and wrap warm pita in a kitchen towel. Repeat with the remaining pita bread.

Fill and Enjoy your Sourdough Discard Pita Bread

Once all the sourdough discard pita bread is baked and resting in a kitchen towel, prepare the fillings. Our family favorite is salad greens, tomatoes, cucumbers, chicken and some tatziki sauce but the options are endless. Leftover pita can be stored at room temperature in a ziplock bag for 24 hours. Anything more than that can be stuck in the freezer for up to 3 months. Enjoy!

Frequently Asked Questions

Why doesn’t my pita bread puff up?

It could be a number of reasons. Make sure the oven you are using has pre-heated to the highest setting. Use a baking stone and add steam to your oven or the pita before baking. If none of those work, make sure your dough isn’t too dry and and that you roll the pita bread about 1/4 inch thin with no holes in the dough.

How long does sourdough discard last in the refrigerator?

Sourdough discard can be used for 2-3 weeks straight from the refrigerator. Pour off the “hooch,” stir it up and use it in a recipe. Anything older than about 3 weeks can be re-fed and used as a sourdough starter but I wouldn’t use it in my baked goods.

What do you eat with pita bread?

We love eating pita bread with chicken, lamb gyro meat, vegetables, as sandwiches and to dip into curries and soups.

Naan bread vs Pita? What is the difference?

Naan bread is typically larger, softer and does not typically have a pocket in the middle. Pita bread is made from simpler ingredients (flour, water, yeast, oil, salt) is a little drier and has a large pocket in the middle for fillings.

How do I store leftover pita bread?

Initially pita bread should be wrapped in a kitchen towel right after its baked. Leftover pita can be stored in an airtight container for about 24 hours. After 24 hours, pita bread can be frozen for up to 3 months. When you’re ready to use it, pull it out of the freezer and thaw or warm up a bit before using.

My dough keeps catching on fire in an Ooni Pizza Oven. Help!

This can often happen when the Ooni is too hot or the pita bread is stuck too far back in the pizza oven. Turn the temperature down a little if this keeps happening. As soon as the pita bread puffs up, move the pita a little closer to the opening of the pizza oven to finish baking. This should help keep the pita from catching on fire.

Find More Sourdough Discard Recipes Here:

Sourdough Discard Pita Bread

Perfect homemade pita bread made with sourdough discard and instant yeast. This pita bread is light, fluffy and bakes up with a nice pocket to pack full of your favorite fixings.
5 from 6 votes
Prep Time 30 minutes
Cook Time 4 minutes
Rise Time: 2 hours
Total Time 2 hours 34 minutes
Course Appetizer, Bread
Cuisine Mediterranean
Servings 8 pita


  • 225 grams water about 1 cup, room temperature
  • 200 grams sourdough discard about 1 cup, see recipe note
  • 2 Tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 35 grams whole wheat flour about 1/4 cup
  • 410 grams all purpose flour about 2.5-3 cups


Pita Dough

  • Kneading by Mixer: To the bowl of a stand mixer, add the warm water, sourdough discard, olive oil, granuated sugar, instant yeast and salt. Stir to combine. With the dough hook running, add the flour and knead for about 5 minutes, adding a Tablespoon or more flour as needed until soft, tacky and smooth.
  • Kneading by Hand: Mix together all the ingredients. Spread a little dusting of flour on the counter. Knead for 2 minutes until the dough comes together, adding small amounts of flour as needed. Let rest for 5 minutes, then knead again for another 2 minutes until smooth.
  • Cover dough and let rise for about an hour until doubled in size.
  • Seperate the dough into 8 equal pieces and roll into balls. Pull up the sides of the dough into the middle while rotating the dough in your hand. Then roll the ball on the countertop to seal the seam and place on the counter. Cover and let rise again, about 30 minutes to an hour.
  • Take one risen ball of dough and roll out into a thin circle. The thinner you can roll the pita, the better. Be careful not to "break" any holes in the pita or else it willl not rise with a pocket in the oven.

Baking Pita Bread

  • Oven Method: Place a baking stone in the oven. Pre-heat oven to 550 degrees. Once the oven is pre-heated for 30 minutes, roll a piece of dough out into a circle. Place the rolled out pita on a lightly floured board. Take a couple ice cubes and toss them in the oven before sliding the pita on the pizza stone. Quickly close the oven door and bake for 2-3 minutes until puffed up and lightly brown. Immediately remove to a plate and cover with a dishtowel. Repeat with remaining dough balls.
  • Pizza Oven Method: Pre-heat your pizza oven on high heat for about 30 minutes. Place the rolled out pita on a lightly floured board. Launch the pita into the oven and let it bake for about 1 minute until puffed up. Once puffed up, quickly pull the pita out of the pizza oven and rotate, putting the pita back in the pizza oven very close to the opening (this helps prevent the pita from over-baking and catching on fire). Let bake for about 20 more seconds. Remove to a plate and cover with a dishtowel. Repeat with remaining dough balls.
  • Let the pita cool before slicing in half and filling with toppings. Enjoy!


Sourdough Discard: 100% hydration sourdough discard is what I typically use. Depending on the hydration of your sourdough discard, you may need more or less flour.
Most of the time if you are having trouble with your pita bread puffing up, it’s due to one of these issues:
  1. Pre-heated and hot oven
  2. Using a baking stone
  3. Added steam
  4. Pita dough is not dry (should stay covered before rolling)
  5. Dough rolled thin with no holes. 
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Recipe Rating


  1. These worked great. I used half the yeast, and had a longer first rise. The ooni was an awesome suggestion.

  2. 5 stars
    Nice recipe, will make it again. my rye starter was a bit tangy but despite this, the overall flavor & texture of the pitas was great.

  3. Hi Amy, I just wanna use active starter, no commercial yeast, what changes should I do?
    Thanks for sharing your recipes! You’re awesome!

    1. I would use active starter instead of discard. Leave out the yeast. Allow the dough to bulk ferment about 4 hours at 78-80 degrees. Then shape into balls and give it another few hours of rising before shaping and baking.

  4. 5 stars
    I don’t usually leave a review, but i was very impressed with how easy and delicious these were! I made pitas before and they did not work out at all, so this is definitely a recipe I’m saving to my favourites!! The one thing I did have trouble with was keeping my oven hot and moist enough for a lot of them to poof up properly, but that’s also my oven I think, so it’ll take some trial and error to perfect it!

  5. 5 stars
    amazing recipe !!! made fluffy and puffy pita breads 😊 to others using this recipe: adjust your bulk rise time for your kitchen temperature. mine took a little longer to double because my kitchen is on the colder side but otherwise this recipe worked incredibly well, and i’m really happy with the results!

  6. If I had to make this ahead of time, in other words do the dough then cook the next day, is that possible?