25+ Delicious Sourdough Pita Bread Recipes You’ll Love

Welcome to the wonderful world of sourdough pita bread! If you’ve ever craved soft, fluffy pita bread with a delightful tang and a satisfying chew, you’re in for a treat.

Sourdough pita bread is not only delicious but also offers the unique flavor profile that only comes from natural fermentation.

Whether you’re looking to fill your pitas with savory meats, fresh vegetables, or sweet spreads, the possibilities are endless with this versatile bread.

In this article, we present over 25 incredible sourdough pita bread recipes that incorporate a variety of flavors, from classic to innovative.

Get ready to expand your baking repertoire and impress your family and friends with these delectable creations.

Let’s dive into the recipes that will elevate your homemade bread game to new heights!

25+ Delicious Sourdough Pita Bread Recipes You’ll Love

Sourdough pita bread is more than just a vehicle for your favorite fillings; it’s an adventure in baking that invites creativity and experimentation.

With over 25 recipes to explore, you can find a pita that suits every occasion, from casual snacks to elegant meals.

The beauty of sourdough lies in its ability to adapt to various flavors and ingredients, allowing you to personalize your pitas to your taste.

So roll up your sleeves, embrace the art of sourdough baking, and enjoy the process of creating something delicious from scratch.

Whether you stick with traditional recipes or venture into new flavor territories, these sourdough pitas are sure to become a beloved staple in your kitchen.

Sourdough Whole Wheat Pita Bread

This whole wheat sourdough pita bread combines the nutty flavor of whole grain flour with the tangy goodness of sourdough. The result is a nutritious and flavorful bread that puffs beautifully, creating the ideal pocket for your favorite fillings. This recipe is perfect for sandwiches, wraps, or simply served with hummus and vegetables.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon olive oil (optional)
• Additional flour for dusting

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well blended. Gradually add the whole wheat flour and all-purpose flour, mixing until no dry flour remains. Add the salt and olive oil (if using) and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the first rise, punch down the dough and divide it into 10 equal pieces. Shape each piece into a ball, then flatten into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: While the pitas are resting, preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat as well.
5. Bake the Pitas: Once the oven is hot, carefully transfer the pita discs to the baking stone or a baking sheet lined with parchment paper. Bake for 4-6 minutes, or until the pitas puff up and are lightly golden.
6. Cool and Store: Remove the pitas from the oven and let them cool on a wire rack. Store in a plastic bag or container to keep them soft.

This whole wheat sourdough pita bread is not only a wholesome addition to your meals but also a delight to make. The process of watching them puff up in the oven is immensely satisfying. Serve these pitas with your favorite dips, salads, or use them as a wrap for grilled meats and veggies. Their nutty flavor and chewy texture will make them a family favorite!

Garlic and Herb Sourdough Pita Bread

Elevate your pita bread with this aromatic garlic and herb variation. Infused with fresh herbs and roasted garlic, these sourdough pitas add a gourmet touch to any meal. They are perfect for serving as an appetizer with dips or as a flavorful base for wraps.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups bread flour
• 2 teaspoons salt
• 4 cloves roasted garlic (mashed)
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Combine Ingredients: In a large bowl, mix the active sourdough starter and warm water until combined. Add the all-purpose flour and bread flour gradually, stirring until a shaggy dough forms. Incorporate the mashed roasted garlic, oregano, thyme, salt, and olive oil, and knead the dough for about 10 minutes until it becomes smooth and elastic.
2. Ferment the Dough: Place the dough in a lightly oiled bowl, cover it, and allow it to rise at room temperature for 4-6 hours, or until it has doubled in size.
3. Shape and Rest: After the dough has risen, punch it down and divide it into 12 equal portions. Shape each piece into a ball, then flatten into discs about ½ inch thick. Place them on a floured baking sheet, cover with a cloth, and let rest for 30-45 minutes.
4. Heat the Oven: Preheat the oven to 475°F (245°C), placing a baking stone inside if you have one.
5. Bake: Transfer the pita discs to the hot baking stone or baking sheet and bake for 4-6 minutes until puffed and slightly golden.
6. Cool and Serve: Remove from the oven and let cool. Serve warm or store in an airtight container.

These garlic and herb sourdough pitas are bursting with flavor and are sure to impress your guests. The combination of roasted garlic and aromatic herbs transforms simple pita bread into something extraordinary. Use them as a base for Mediterranean-inspired dishes, or serve them warm with olive oil and balsamic vinegar for dipping. They make every meal feel like a special occasion!

Spicy Chili-Lime Sourdough Pita Bread

Add a kick to your pita bread with this spicy chili-lime version. The combination of chili powder and zesty lime juice gives these sourdough pitas a bold flavor profile that pairs well with grilled meats, fresh salsas, or as a stand-alone snack with guacamole. This recipe is a fantastic way to spice up your sourdough routine.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups bread flour
• 2 teaspoons salt
• 1 tablespoon chili powder
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Mix the Dough: In a large bowl, combine the active sourdough starter and warm water. Gradually add the all-purpose and bread flour, stirring until a rough dough forms. Incorporate the salt, chili powder, lime juice, lime zest, and olive oil. Knead for about 10 minutes until smooth and elastic.
2. Bulk Fermentation: Place the dough in a greased bowl, cover it with a cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Divide and Shape: Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a ball and then flatten them into discs about ½ inch thick. Arrange the discs on a floured baking sheet, cover, and let them rest for 30-45 minutes.
4. Preheat the Oven: Heat your oven to 475°F (245°C) and place a baking stone inside if available.
5. Bake the Pitas: Transfer the discs to the hot baking surface and bake for 4-6 minutes, until they puff up and become slightly golden.
6. Cool and Enjoy: Remove the pitas from the oven and allow them to cool on a wire rack. Serve warm or store in an airtight container.

These spicy chili-lime sourdough pitas are perfect for those who love a bit of heat in their meals. Their vibrant flavor makes them an excellent accompaniment to a variety of dishes, from tacos to grilled chicken. Whether you’re enjoying them fresh out of the oven or using them for a creative wrap, these pitas are sure to become a staple in your kitchen. The balance of sourdough’s tanginess and the spicy zest of chili and lime creates an unforgettable flavor experience!

Sourdough Spinach and Feta Pita Bread

This spinach and feta sourdough pita bread combines the wholesome taste of whole grains with nutrient-rich spinach and tangy feta cheese. The result is a delicious and nutritious bread that not only serves as a perfect pocket for fillings but also makes a delightful accompaniment to salads and soups. Packed with flavor, these pitas are ideal for a quick lunch or a light dinner option.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 1 teaspoon salt
• 1 cup fresh spinach (finely chopped)
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• Additional flour for dusting

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Gradually add the all-purpose and whole wheat flours, mixing until no dry flour remains. Fold in the chopped spinach, feta cheese, salt, and olive oil, kneading the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes, or until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

This spinach and feta sourdough pita bread is a fantastic way to incorporate greens and protein into your diet while enjoying homemade bread. The combination of earthy spinach and salty feta adds a delightful flavor to the pitas, making them perfect for stuffing with grilled chicken, roasted vegetables, or even more feta and a drizzle of olive oil. Enjoy these pitas fresh out of the oven or use them to elevate your meals throughout the week!

Cinnamon Raisin Sourdough Pita Bread

Indulge your sweet tooth with these cinnamon raisin sourdough pitas. Infused with the warm flavors of cinnamon and studded with plump raisins, this unique recipe transforms traditional pita bread into a sweet treat. These pitas are perfect for breakfast with yogurt, or as a snack with a smear of cream cheese or almond butter.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1 cup raisins (soaked in warm water for 10 minutes and drained)
• 1/4 cup sugar
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Gradually add the all-purpose flour, sugar, salt, and ground cinnamon, mixing until no dry flour remains. Fold in the soaked raisins and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), and place a baking stone inside if you have one.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes, or until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These cinnamon raisin sourdough pitas are a delightful twist on traditional bread, offering a perfect blend of sweetness and warmth. They are ideal for breakfast, served with yogurt or drizzled with honey, and also make a delicious snack any time of the day. Enjoy them fresh from the oven, or pack them for a sweet treat on the go!

Sourdough Olive and Rosemary Pita Bread

Infused with the robust flavors of olives and fresh rosemary, this sourdough pita bread recipe brings a taste of the Mediterranean to your kitchen. These pitas are perfect for dipping into olive oil, serving alongside antipasti, or stuffing with grilled vegetables and meats. The combination of tangy sourdough with savory olives creates an irresistible flavor profile that’s sure to impress.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 cup pitted olives (chopped, black or green)
• 2 tablespoons fresh rosemary (chopped)
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until smooth. Gradually add the all-purpose flour, salt, and chopped olives and rosemary, mixing until no dry flour remains. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise at room temperature for 4-6 hours, or until it has doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten into discs about ½ inch thick. Arrange the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if you have one.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes, or until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

This olive and rosemary sourdough pita bread is a savory delight that will transport you to the Mediterranean with every bite. The combination of tangy olives and aromatic rosemary adds depth and character to these pitas, making them an excellent choice for gatherings or family meals. Enjoy them fresh with a drizzle of olive oil, or use them to create delicious sandwiches and wraps. They are a wonderful way to enhance your sourdough baking and introduce new flavors to your table!

Sourdough Beetroot Pita Bread

This vibrant beetroot sourdough pita bread not only looks stunning but also offers a subtly sweet and earthy flavor. The natural sweetness of the beetroot pairs beautifully with the tanginess of sourdough, making these pitas a deliciously unique addition to any meal. Perfect for sandwiches, wraps, or as a colorful accompaniment to salads, these pitas are as nutritious as they are visually appealing.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 2 teaspoons salt
• 1 cup cooked and pureed beetroot (cooled)
• Additional flour for dusting

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until smooth. Gradually add the all-purpose and whole wheat flours, mixing until no dry flour remains. Fold in the beetroot puree and salt, and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), and place a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes, or until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These beetroot sourdough pitas are a delightful way to incorporate more vegetables into your diet while enjoying the benefits of homemade bread. Their striking color makes them an attractive option for gatherings, and their subtle sweetness complements a variety of fillings. Serve them with creamy dips, fresh salads, or stuffed with roasted vegetables for a nutritious and flavorful meal. These pitas are sure to impress anyone at the table with their beautiful hue and unique taste!

Sourdough Jalapeño Cheddar Pita Bread

Add a little spice to your life with these jalapeño cheddar sourdough pitas! The combination of sharp cheddar cheese and spicy jalapeños creates a flavorful and cheesy treat that’s perfect for snacking or pairing with your favorite soups and stews. These pitas not only puff up beautifully but also offer a delightful kick, making them a hit at any gathering.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups bread flour
• 2 teaspoons salt
• 1 cup sharp cheddar cheese (shredded)
• 1-2 fresh jalapeños (seeded and finely chopped)
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until well blended. Gradually add the all-purpose and bread flour, mixing until a shaggy dough forms. Fold in the shredded cheddar cheese, chopped jalapeños, salt, and olive oil. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Arrange the discs on a floured baking sheet, cover with a damp cloth, and let rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if you have one.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until they puff up and the cheese is bubbling.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These jalapeño cheddar sourdough pitas are a delicious and spicy twist on traditional pita bread. The sharpness of the cheddar paired with the heat of the jalapeños creates a savory bread that is perfect for dipping, filling, or enjoying on its own. Whether you serve them with spicy salsa, soups, or as a base for tasty sandwiches, these pitas are guaranteed to add flavor and excitement to your meal. Enjoy the burst of flavors with every bite!

Sourdough Coconut Curry Pita Bread

Infuse your sourdough pita bread with the exotic flavors of coconut and curry in this unique recipe. The fragrant spices and creamy coconut create a deliciously savory bread that is perfect for pairing with Indian or Thai dishes. These pitas make an excellent base for wraps or can be served alongside curries and stews for an unforgettable culinary experience.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup coconut milk
• 2 tablespoons curry powder
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Combine the Dough: In a large bowl, mix the active sourdough starter and warm water until well combined. Gradually add the all-purpose flour, coconut milk, curry powder, salt, and olive oil, mixing until a shaggy dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten into discs about ½ inch thick. Arrange the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), and place a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

This coconut curry sourdough pita bread offers a delightful twist on traditional flavors, making it a perfect addition to any meal. The aromatic spices and creamy coconut milk create a fragrant and flavorful bread that pairs wonderfully with various dishes, from curries to salads. Enjoy these pitas as a wrap for grilled chicken, a base for falafel, or simply dipped in your favorite sauce. They are a fantastic way to explore the wonderful flavors of the world through homemade bread!

Sourdough Sweet Potato Pita Bread

Harness the natural sweetness and nutrition of sweet potatoes in this delightful sourdough pita bread recipe. The sweet potato adds moisture and a subtle sweetness to the dough, making these pitas not only tasty but also colorful. Perfect for sandwiches or served alongside your favorite dips, this pita is a nutritious addition to any meal.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 2 teaspoons salt
• 1 cup cooked and mashed sweet potato (cooled)
• Additional flour for dusting

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until well mixed. Gradually add the all-purpose and whole wheat flours, mixing until no dry flour remains. Fold in the mashed sweet potato and salt, and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if you have one.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These sweet potato sourdough pitas offer a delightful balance of sweetness and nutrition, making them a fantastic choice for both savory and sweet fillings. They pair well with hummus, roasted veggies, or even a touch of cinnamon and honey for a sweet snack. Their vibrant orange color also adds a cheerful touch to your meal, making them perfect for entertaining or family dinners. Enjoy the health benefits and flavor of sweet potatoes in every delicious bite!

Sourdough Garlic Herb Pita Bread

Elevate your bread experience with these aromatic garlic herb sourdough pitas. Infused with fresh herbs and roasted garlic, these pitas are bursting with flavor and make a fantastic accompaniment to Mediterranean dishes or can be enjoyed on their own. The rich aroma and taste will fill your kitchen and leave everyone wanting more!

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 4 cups all-purpose flour
• 2 teaspoons salt
• 6 cloves roasted garlic (mashed)
• 2 tablespoons mixed fresh herbs (such as parsley, oregano, and thyme, finely chopped)
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter and warm water. Gradually add the all-purpose flour, salt, mashed roasted garlic, chopped herbs, and olive oil. Mix until a shaggy dough forms and knead on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Arrange the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), and place a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These garlic herb sourdough pitas bring a savory aroma and a burst of flavor to your table. They are perfect for pairing with dips like tzatziki, hummus, or for wrapping around grilled meats and vegetables. The combination of roasted garlic and fresh herbs creates a delightful and aromatic experience that will enhance any meal. Enjoy these flavorful pitas as an appetizer, side, or main dish to impress your guests with your culinary skills!

Sourdough Pumpkin Spice Pita Bread

Embrace the flavors of fall with these pumpkin spice sourdough pitas. Infused with pumpkin puree and a blend of warm spices, these pitas offer a delicious twist on traditional bread. Perfect for breakfast with a smear of cream cheese or served as a snack with apple butter, these pitas are a seasonal treat that everyone will love.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 1 cup pumpkin puree (canned or freshly made)
• 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
• 2 teaspoons salt
• 2 tablespoons honey or maple syrup
• Additional flour for dusting

Instructions:

1. Combine the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, pumpkin puree, and honey (or maple syrup) until well blended. Gradually add the all-purpose and whole wheat flours, pumpkin pie spice, and salt, mixing until no dry flour remains. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if you have one.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These pumpkin spice sourdough pitas are a delightful way to celebrate the flavors of autumn. The combination of pumpkin puree and warm spices creates a comforting and inviting taste that pairs wonderfully with sweet or savory spreads. Enjoy them for breakfast with butter and honey, or as a snack with your favorite nut butter. These seasonal pitas not only add flavor to your meals but also a festive touch that will make any gathering feel special!

Sourdough Spinach Feta Pita Bread

These spinach feta sourdough pitas combine the earthy flavor of fresh spinach with the tanginess of feta cheese for a nutritious and delicious bread. Packed with flavor, these pitas are perfect for stuffing with your favorite fillings or serving alongside dips and spreads. They make a wonderful addition to any Mediterranean meal, adding a delightful twist to traditional pita bread.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 2 teaspoons salt
• 1 cup fresh spinach (chopped)
• ½ cup feta cheese (crumbled)
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until well mixed. Gradually add the all-purpose and whole wheat flours, mixing until no dry flour remains. Fold in the chopped spinach, crumbled feta, salt, and olive oil. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Arrange the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These spinach feta sourdough pitas are not only delicious but also nutritious, making them an excellent choice for a quick lunch or light dinner. The vibrant spinach and tangy feta create a delightful flavor profile that pairs well with various fillings. Stuff them with grilled chicken, roasted vegetables, or a fresh salad for a satisfying meal. These pitas are a fantastic way to incorporate more greens into your diet while enjoying the goodness of homemade bread!

Sourdough Herb and Cheese Pita Bread

Indulge in the delightful combination of fresh herbs and cheese with these sourdough herb and cheese pitas. This recipe features a blend of aromatic herbs and a melty cheese that creates a deliciously flavorful bread. Perfect for snacking, dipping, or serving alongside your favorite dishes, these pitas will elevate your meals with their irresistible taste.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 2 teaspoons salt
• 1 cup shredded mozzarella cheese
• ¼ cup mixed fresh herbs (such as basil, parsley, and thyme, chopped)
• 2 tablespoons olive oil
• Additional flour for dusting

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until well blended. Gradually add the all-purpose and whole wheat flours, mixing until a shaggy dough forms. Fold in the shredded mozzarella cheese, chopped herbs, salt, and olive oil. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These herb and cheese sourdough pitas are a delightful addition to any meal, boasting a wonderful blend of flavors and aromas. The combination of fresh herbs and melted cheese makes them perfect for dipping into sauces or spreads. Enjoy them with marinara sauce, hummus, or stuffed with your favorite sandwich fillings. These pitas are sure to impress your family and friends, making every meal feel special and indulgent!

Sourdough Blueberry Lemon Pita Bread

Brighten up your day with these refreshing blueberry lemon sourdough pitas. The natural sweetness of blueberries paired with the zesty flavor of lemon creates a delightful flavor combination that is perfect for breakfast or as a light snack. These pitas are not only delicious but also visually appealing, making them a fun addition to brunch or dessert spreads.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water (about 110°F or 43°C)
• 3 cups all-purpose flour
• 1 ½ cups whole wheat flour
• 2 teaspoons salt
• 1 cup fresh blueberries (or frozen, thawed)
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons honey (optional, for extra sweetness)
• Additional flour for dusting

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until well mixed. Gradually add the all-purpose and whole wheat flours, mixing until a shaggy dough forms. Gently fold in the blueberries, lemon zest, lemon juice, salt, and honey (if using). Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
2. First Rise: Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
3. Shape the Pitas: After the dough has risen, punch it down and divide it into 10 equal pieces. Shape each piece into a ball, then flatten it into discs about ½ inch thick. Place the discs on a floured baking sheet, cover with a damp cloth, and let them rest for 30-45 minutes.
4. Preheat the Oven: Preheat your oven to 475°F (245°C), placing a baking stone inside if available.
5. Bake the Pitas: Carefully transfer the pita discs to the hot baking stone or a lined baking sheet. Bake for 4-6 minutes until the pitas puff up and are lightly golden.
6. Cool and Serve: Remove the pitas from the oven and let them cool on a wire rack. Serve warm or store in an airtight container.

These blueberry lemon sourdough pitas are a delightful treat that brings a burst of flavor to your day. The combination of sweet blueberries and zesty lemon makes them perfect for breakfast or as a light snack. Serve them with yogurt and honey for a nutritious morning meal, or enjoy them on their own as a refreshing snack. These pitas are not only delicious but also visually appealing, making them a lovely addition to any gathering or brunch table!

Note: More recipes are coming soon!