25+ Delicious Sourdough Discard Pita Bread Recipes for Every Flavor Craving

If you’re a sourdough baker, you know how much discard can accumulate in your kitchen over time.

Rather than letting this tangy treasure go to waste, why not use it to make some delicious pita bread? Sourdough discard pita bread recipes are an excellent way to turn what might be kitchen waste into something truly delectable.

With their soft, pillowy texture and endless possibilities for customization, these pitas are perfect for everything from wraps and sandwiches to pizza bases and dippable snacks.

Whether you love traditional plain pita, crave something with a touch of spice, or want a sweet twist, these recipes bring a whole new level of creativity to your sourdough discard!

In this collection of 25+ recipes, you’ll find a wide variety of pita options to suit any meal or occasion.

From classics like whole wheat and herb-infused pita to innovative flavors like sweet cinnamon raisin or spicy za’atar, there’s something for everyone.

So, grab your sourdough discard, and let’s turn it into warm

25+ Delicious Sourdough Discard Pita Bread Recipes for Every Flavor Craving

Sourdough discard pita bread is an easy, versatile, and delicious way to make use of your sourdough leftovers.

With these 25+ recipes, you have an entire arsenal of options to enjoy – from savory and herby to sweet and spiced.

Baking with sourdough discard not only reduces kitchen waste but also enhances the flavor and texture of your pitas, giving them a unique tangy quality that complements a variety of fillings and dips.

Experiment with different herbs, spices, and add-ins to find your favorites, and don’t be afraid to make these recipes your own.

Sourdough discard pitas are simple enough to make in bulk, so you’ll always have some on hand to enjoy with family or serve to guests.

Embrace the delicious potential of sourdough discard, and let your pita-baking adventure begin!

Classic Sourdough Discard Pita Bread

This classic sourdough discard pita recipe brings together the tangy flavor of sourdough with the soft, pillowy texture of pita bread. These pitas puff up beautifully in the oven, creating a pocket perfect for filling with anything from hummus to your favorite sandwich ingredients. The process is straightforward, with the sourdough discard adding complexity to the flavor without any extra rise time. Enjoy these pitas fresh out of the oven, or store them for meals throughout the week.

Ingredients:

• 1 cup sourdough discard (fed or unfed)
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour (plus more for kneading)
• 1 1/2 teaspoons salt

Instructions:

1. Activate Yeast: In a large mixing bowl, combine warm water and yeast, letting it sit for about 5 minutes until bubbly.
2. Mix the Dough: Add the sourdough discard and olive oil to the yeast mixture. Stir in the flour and salt gradually until a dough forms.
3. Knead: Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
5. Shape Pitas: Punch down the dough and divide it into 8 equal portions. Roll each piece into a ball, then flatten into a 1/4-inch thick disk.
6. Second Rise: Let the disks rest for 10-15 minutes on a floured surface.
7. Bake: Preheat your oven to 475°F (245°C). Bake pitas directly on a baking stone or upside-down baking sheet for 4-5 minutes or until they puff up and turn golden.

This classic sourdough discard pita recipe is ideal for those wanting an easy, flavorful way to use up sourdough discard. The tangy flavor complements any filling, and the soft pockets make them versatile for wraps, sandwiches, or even as a side for soups and stews. Enjoy them fresh or freeze them for later to have on hand whenever needed.

Garlic Herb Sourdough Discard Pita Bread

Elevate your pita bread with this garlic herb-infused sourdough discard version. The sourdough discard adds depth, while a hint of garlic and herbs infuses each pita with a savory taste. Perfect for pairing with Mediterranean dishes, these pitas add an extra layer of flavor to any meal. The dough is forgiving and can be made ahead, with the herbs subtly enhancing the tanginess of the discard.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 tablespoon mixed dried herbs (such as rosemary, thyme, and oregano)

Instructions:

1. Prepare the Dough: Combine warm water and yeast in a mixing bowl and let sit for 5 minutes until foamy.
2. Add Ingredients: Mix in the sourdough discard, olive oil, garlic powder, and dried herbs.
3. Form Dough: Gradually add flour and salt until a soft dough forms.
4. Knead: Knead on a floured surface for 8-10 minutes or until the dough is smooth.
5. Rise: Transfer dough to a greased bowl, cover, and let rise for 1-1.5 hours.
6. Shape and Rest: Punch down the dough, divide into 8 pieces, and roll each into a ball. Flatten into a 1/4-inch thick disk.
7. Bake: Bake at 475°F (245°C) for 4-5 minutes or until the pitas puff and turn golden.

This garlic herb sourdough discard pita is an easy way to add a burst of flavor to any meal. The herbs blend seamlessly with the natural sourdough tang, making these pitas an excellent choice for dips, wraps, or sandwiches. They’re a flavorful twist on traditional pita bread, and the recipe is flexible enough to try with different herbs for variety.

Whole Wheat Sourdough Discard Pita Bread

For a nutritious twist on classic pita, this whole wheat sourdough discard pita combines the hearty flavor of whole wheat with the unique taste of sourdough. The whole wheat flour makes these pitas slightly denser, while still retaining a soft texture. Ideal for wholesome sandwiches or as an accompaniment to salads, these whole wheat pitas are packed with fiber and nutrients, adding a healthful element to your meals.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons salt

Instructions:

1. Activate Yeast: Combine warm water and yeast, letting it rest for 5 minutes until bubbly.
2. Mix Dough: Stir in sourdough discard and olive oil. Gradually add in both types of flour and salt until the dough comes together.
3. Knead: Knead on a floured surface for 10 minutes until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours.
5. Shape Pitas: Punch down the dough, divide into 8 equal portions, and roll each into a ball, then flatten into 1/4-inch thick disks.
6. Bake: Preheat the oven to 475°F (245°C). Bake the pitas on a baking stone for 4-5 minutes or until they puff up and turn golden brown.

This whole wheat sourdough discard pita bread is perfect for those who want to add a nutritious touch to their meals. The whole wheat flour provides a richer flavor and a boost of fiber, making these pitas as wholesome as they are delicious. These make a great base for sandwiches or wraps and are sure to satisfy with their hearty, satisfying texture.

Spicy Sourdough Discard Pita Bread

For those who love a bit of heat, this spicy sourdough discard pita recipe adds a flavorful kick to traditional pita bread. With spices like chili powder and smoked paprika mixed into the dough, these pitas have a subtle warmth that complements a variety of fillings, from cool tzatziki to grilled meats. The sourdough discard gives the bread a slightly tangy base, which balances perfectly with the spices.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
2. Mix Dough: Stir in the sourdough discard and olive oil. Add chili powder, smoked paprika, and cayenne (if using), then gradually add the flour and salt until the dough forms.
3. Knead: On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm area for 1-1.5 hours or until doubled.
5. Shape Pitas: Divide the dough into 8 equal pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake pitas on a baking stone or baking sheet for 4-5 minutes until puffed and golden.

These spicy sourdough discard pitas are a fantastic addition to any spicy-food lover’s meal rotation. The warmth from the spices complements the sourdough’s tang, creating a flavorful, balanced pita that’s perfect for wraps, sandwiches, or dipping. Enjoy with a cool dip like tzatziki or add some grilled meats to enhance the spiciness.

Honey Whole Wheat Sourdough Discard Pita Bread

Sweetened naturally with honey, these honey whole wheat sourdough discard pitas are perfect for a wholesome touch to your meals. The honey pairs beautifully with the tang of the sourdough discard, creating a subtly sweet pita that goes well with both savory and sweet fillings. Whole wheat flour gives them a hearty texture, making them ideal for sandwiches or as a nutritious snack.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt

Instructions:

1. Activate Yeast: Combine warm water and yeast in a mixing bowl, allowing it to sit until foamy.
2. Add Ingredients: Mix in the sourdough discard, honey, and olive oil.
3. Form Dough: Gradually add the whole wheat and all-purpose flour along with the salt, mixing until a soft dough forms.
4. Knead: Knead on a floured surface for about 10 minutes, until the dough is smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours.
6. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
7. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or baking sheet for 4-5 minutes until they puff up.

These honey whole wheat sourdough discard pitas bring a mild sweetness and rich texture that works wonderfully with any topping or filling. The honey enhances the natural flavors of the wheat and sourdough, making these pitas versatile enough for a range of meals, from hearty wraps to a side with cheese and fruit.

Sourdough Discard Pita with Za’atar

Infuse your pita bread with Middle Eastern flair using this sourdough discard pita with za’atar seasoning. The sourdough discard gives these pitas a unique tang, while the za’atar spice blend adds earthy, aromatic notes. Za’atar is a blend of dried thyme, sesame seeds, and sumac that complements the natural flavors of sourdough, making these pitas an excellent choice for pairing with hummus, baba ghanoush, or a simple olive oil dip.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons za’atar seasoning (plus extra for sprinkling)

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, letting it sit until foamy.
2. Mix Ingredients: Add the sourdough discard and olive oil to the yeast mixture. Stir in za’atar seasoning, flour, and salt gradually until a soft dough forms.
3. Knead: Knead the dough for about 8-10 minutes on a floured surface until smooth and elastic.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours or until doubled.
5. Shape and Rest: Divide the dough into 8 equal pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake with Za’atar Topping: Preheat oven to 475°F (245°C). Sprinkle each pita lightly with za’atar before baking. Bake for 4-5 minutes or until puffed.

This sourdough discard pita with za’atar is a flavorful take on the traditional pita, offering an aromatic experience with every bite. The za’atar adds a pleasant earthiness to the tangy sourdough, making these pitas perfect for dipping, snacking, or as an accompaniment to Middle Eastern-inspired meals. They’re a fragrant, delicious addition to any bread repertoire.

Cheesy Sourdough Discard Pita Bread

This cheesy sourdough discard pita bread recipe takes traditional pita up a notch with a generous dose of cheddar cheese in the dough. The cheese adds a rich, savory flavor that pairs well with the tang of sourdough. Perfect for serving with soups, dips, or grilled vegetables, these cheesy pitas bring a comforting and satisfying touch to any meal. They’re great fresh from the oven but also make delicious leftovers for sandwiches or snacks.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 cup shredded cheddar cheese

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit until foamy.
2. Mix Ingredients: Add the sourdough discard and olive oil to the yeast mixture. Stir in flour, salt, and cheddar cheese gradually until a soft dough forms.
3. Knead: Knead the dough for about 8-10 minutes on a floured surface until smooth and elastic, ensuring the cheese is well incorporated.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
5. Shape and Rest: Divide the dough into 8 equal pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake pitas on a baking stone or baking sheet for 4-5 minutes until puffed and golden.

Cheesy sourdough discard pita bread brings an indulgent, savory twist to traditional pita with its rich, melted cheddar flavor. The addition of cheese complements the sourdough’s tang, making each bite full of comforting, satisfying flavors. These are perfect for dipping, filling, or enjoying as a standalone snack.

Sourdough Discard Pita with Sun-Dried Tomato and Basil

This sun-dried tomato and basil sourdough discard pita bread is packed with Italian-inspired flavors. The savory sun-dried tomatoes and aromatic basil add bursts of flavor throughout each pita, bringing a Mediterranean touch to every bite. The sourdough discard lends its tang, while the tomatoes and basil create a unique, slightly sweet, and herby flavor profile that pairs perfectly with mozzarella, pesto, or even a classic Caprese salad.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, letting it sit until foamy.
2. Mix Ingredients: Stir in the sourdough discard, olive oil, sun-dried tomatoes, and basil. Gradually add the flour and salt, mixing until a soft dough forms.
3. Knead: Knead on a floured surface for about 8-10 minutes, making sure the tomatoes and basil are well distributed in the dough.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours.
5. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or baking sheet for 4-5 minutes until puffed and golden.

These sun-dried tomato and basil sourdough discard pitas add a delicious Mediterranean flair to any meal. The flavors are perfect for pairing with Italian cheeses, fresh vegetables, or dipping in olive oil. Their beautiful color and aroma make them a standout addition to any bread basket or Mediterranean-inspired meal.

Olive and Rosemary Sourdough Discard Pita Bread

Elevate your pita bread with this sophisticated olive and rosemary sourdough discard recipe. This variation infuses each pita with earthy, aromatic rosemary and briny, chopped olives, creating a flavor profile that’s both robust and refined. These pitas are perfect for antipasto platters, cheese boards, or served alongside hearty salads and stews. The rosemary and olives add a rustic, artisanal touch that makes them a beautiful addition to any meal.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup chopped olives (Kalamata or green, pitted)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)

Instructions:

1. Activate Yeast: Combine warm water and yeast in a bowl, letting it sit for 5 minutes until foamy.
2. Mix Ingredients: Stir in sourdough discard, olive oil, chopped olives, and rosemary. Gradually add flour and salt, mixing until the dough forms.
3. Knead: Knead on a floured surface for about 8-10 minutes, making sure the olives and rosemary are well incorporated.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled.
5. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake on a baking stone or baking sheet for 4-5 minutes until the pitas puff and turn golden.

The olive and rosemary sourdough discard pita bread offers a flavorful, rustic twist to traditional pita. The rich, briny olives and fragrant rosemary enhance the sourdough’s natural tang, making these pitas ideal for pairing with Mediterranean dishes, cheese boards, or simply dipping in olive oil. Enjoy the artisanal flavors and the aroma that fills your kitchen with this sophisticated pita variation.

Garlic and Herb Sourdough Discard Pita Bread

This garlic and herb sourdough discard pita bread recipe takes classic pita and infuses it with a delicious blend of garlic and Italian herbs. The result is an aromatic, flavor-packed pita that’s perfect for dipping in olive oil, serving with hummus, or using as a base for pizzas. The tanginess of the sourdough discard enhances the bold flavors of garlic and herbs, creating a truly savory and satisfying pita.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 cloves garlic, minced
• 1 tablespoon Italian herb blend (basil, oregano, and thyme)

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
2. Mix Ingredients: Stir in sourdough discard, olive oil, minced garlic, and Italian herbs. Gradually add flour and salt until the dough forms.
3. Knead: Knead the dough for about 8-10 minutes on a floured surface until smooth and elastic, ensuring the garlic and herbs are evenly distributed.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled.
5. Shape and Rest: Divide the dough into 8 equal pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or baking sheet for 4-5 minutes until they puff and turn golden.

Garlic and herb sourdough discard pita bread adds a fragrant, savory depth to the traditional pita, perfect for pairing with Italian and Mediterranean dishes. The aromatic herbs and garlic blend beautifully with the tangy sourdough, creating a flavorful and versatile pita ideal for wraps, sides, or appetizers.

Sourdough Discard Pita with Caramelized Onion

This caramelized onion sourdough discard pita bread is a sweet and savory delight. Caramelized onions are mixed into the dough, adding a subtle sweetness and a rich, umami depth to the pita. These pitas pair wonderfully with cheese spreads, roasted vegetables, or meats, bringing an extra touch of gourmet flavor to any meal. The sourdough’s tang balances the sweetness of the onions, making this a truly unique pita experience.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 large onion, thinly sliced and caramelized

Instructions:

1. Caramelize Onion: In a pan, cook the sliced onion with a drizzle of olive oil over medium-low heat until golden and caramelized, about 15-20 minutes. Set aside to cool.
2. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
3. Mix Ingredients: Stir in sourdough discard, olive oil, and caramelized onions. Gradually add the flour and salt until a soft dough forms.
4. Knead: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, ensuring the onions are well distributed.
5. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours.
6. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
7. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or baking sheet for 4-5 minutes until they puff up.

These caramelized onion sourdough discard pitas are a delicious blend of sweet and savory, perfect for enhancing sandwiches, cheese platters, or enjoyed as a side. The caramelized onions add an irresistible richness to the pita, making this a wonderful choice for those seeking a flavorful twist.

Sweet Cinnamon Raisin Sourdough Discard Pita Bread

For a sweet treat, this cinnamon raisin sourdough discard pita bread is a delightful twist on classic pita. The warm cinnamon and plump raisins turn these pitas into a slightly sweet bread perfect for breakfast or dessert. Toast them up and serve with butter or a spread of cream cheese, or enjoy them as a snack on their own. The sourdough discard adds just enough tang to balance the sweetness, making this a favorite among those who enjoy sweet bread.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 cup raisins

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
2. Mix Ingredients: Stir in sourdough discard, olive oil, sugar, cinnamon, and raisins. Gradually add the flour and salt until a soft dough forms.
3. Knead: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, making sure the raisins are evenly distributed.
4. First Rise: Place the dough in a greased bowl, cover, and let it rise for 1-1.5 hours or until doubled.
5. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake on a baking stone or baking sheet for 4-5 minutes until puffed and golden.

These cinnamon raisin sourdough discard pitas are a sweet twist on the traditional, combining warm cinnamon and juicy raisins for a satisfying, slightly sweet flavor. Perfect for breakfast or an afternoon snack, they bring a comforting flavor that’s wonderful with a dollop of butter or a drizzle of honey. Enjoy these soft, warm pitas for a cozy treat any time of day!

Za’atar Sourdough Discard Pita Bread

This Za’atar sourdough discard pita bread is a delightful way to introduce Middle Eastern flavors to your pita. Za’atar, a fragrant blend of herbs, sesame seeds, and sumac, adds an earthy, tangy flavor that pairs beautifully with the sourdough’s natural acidity. Perfect for dipping in hummus or olive oil, these pitas make a wonderful addition to Mediterranean-inspired meals. The za’atar gives each bite an aromatic, savory punch that’s irresistible.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons za’atar spice blend
• Extra olive oil for brushing

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
2. Mix Ingredients: Stir in the sourdough discard, olive oil, and za’atar. Gradually add flour and salt, mixing until the dough forms.
3. Knead: Knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours.
5. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks. Brush each disk with a little olive oil.
6. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or sheet for 4-5 minutes until they puff and turn golden.

Za’atar sourdough discard pita bread brings a bold, tangy flavor that’s perfect for pairing with fresh dips, salads, or grilled dishes. The za’atar adds an extra layer of earthy goodness to the tangy sourdough, making these pitas ideal for Mediterranean feasts or as a snack on their own.

Spiced Sweet Potato Sourdough Discard Pita Bread

This spiced sweet potato sourdough discard pita bread adds warmth and subtle sweetness to the classic pita. The sweet potato gives a hint of sweetness and a gorgeous golden color, while warming spices like cinnamon and cumin create a flavor profile that’s comforting and rich. These pitas are great for hearty wraps or for pairing with autumn-inspired dishes like roasted vegetables or spiced dips.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1/2 cup mashed cooked sweet potato
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, allowing it to sit for 5 minutes until foamy.
2. Mix Ingredients: Stir in sourdough discard, sweet potato, olive oil, cinnamon, and cumin. Gradually add flour and salt, mixing until the dough forms.
3. Knead: Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
5. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or sheet for 4-5 minutes until they puff and turn golden.

These spiced sweet potato sourdough discard pitas offer a warm and earthy twist on traditional pita, with the sweet potato and spices adding comfort and depth. They make a beautiful and flavorful addition to fall meals, especially when paired with spiced dips or roasted vegetables.

Whole Wheat Sourdough Discard Pita Bread with Flax Seeds

For a healthier twist, this whole wheat sourdough discard pita bread with flax seeds offers a fiber-rich, nutty flavor that’s nutritious and satisfying. The whole wheat flour and flax seeds add a rustic texture and a mild, nutty taste that complements the sourdough’s tang. These pitas are perfect for health-conscious meals and make great bases for veggie-loaded wraps or protein-packed sandwiches.

Ingredients:

• 1 cup sourdough discard
• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon olive oil
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons ground flax seeds

Instructions:

1. Activate Yeast: In a bowl, combine warm water and yeast, letting it sit for 5 minutes until foamy.
2. Mix Ingredients: Stir in sourdough discard, olive oil, whole wheat flour, all-purpose flour, salt, and flax seeds. Mix until the dough forms.
3. Knead: Knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled.
5. Shape and Rest: Divide the dough into 8 pieces, rolling each into a ball and flattening into 1/4-inch thick disks.
6. Bake: Preheat oven to 475°F (245°C). Bake the pitas on a baking stone or sheet for 4-5 minutes until puffed and golden.

This whole wheat sourdough discard pita bread with flax seeds is a healthy, hearty alternative to traditional pita, with the added benefits of fiber and a satisfying, nutty flavor. These pitas are perfect for making wholesome wraps or sandwiches, providing a nutritious option for those looking to add extra texture and nutrients to their meals. Enjoy these guilt-free pitas with your favorite healthy fillings!

Note: More recipes are coming soon!