If you’ve ever found yourself staring at a jar of sourdough discard wondering if tossing it is the only option, buckle up because this sourdough discard pita bread recipe is about to blow your mind. Not only does it save you from wasting that tangy treasure, but it also serves up soft, pillowy pita bread that’ll have you skipping the store-bought stuff for good.
Why pita bread? Because nothing says versatile like pita. You can dip it in hummus, fill it with falafel, or even use it as a mini pizza base. But when you add the slight tang of your leftover sourdough discard, it elevates the flavor to a whole new level of amazing (oops, I mean…ridiculously good).
So, let’s ditch the guilt of throwing away starter and trade it for warm, puffy pita bread perfection that you can whip up in your own kitchen.
What Is Sourdough Discard Anyway?
If you’re new to sourdough baking, let me give you the 30-second lowdown on sourdough discard. When you feed your sourdough starter—aka adding fresh flour and water—you need to “discard” a portion of the old starter to make room for the fresh stuff. That portion is sourdough discard.
Here’s the thing: most of us sourdough newbies fall into the trap of tossing it. But don’t! That goopy, tangy mixture is packed with flavor and is perfect for recipes like pancakes, crackers, and—drumroll please—pita bread!
Not only will using discard save you from wasting food, but it’ll also add a signature tangy complexity to your dishes that a standard yeast dough just can’t replicate.
Why Pita Bread and Not Something Else?
I know what you’re thinking: couldn’t I just make sourdough discard pancakes or waffles like I always do? Sure! But sourdough discard pita bread deserves a top spot in your discard recipe rotation, and here’s why:
- It’s Shockingly Easy.
No, really. You don’t need special equipment or advanced shaping techniques to nail down a batch of pita bread. Plus, it doesn’t require hours of proofing like traditional sourdough recipes.
- It’s Extremely Versatile.
Pita bread works for basically any meal of the day. Breakfast wrap? Check. Quick sandwich? Double check. Dinnertime dip-scooper for baba ghanoush? Triple check.
- It’s Fun to Watch Them Puff!
There’s something oddly satisfying about pulling warm pitas out of the oven and watching them puff up like tiny bread balloons. If you’ve ever binge-watched baking videos on Instagram, you know what I’m talking about.
Ingredients You’ll Need for Sourdough Discard Pita Bread
First things first—let’s make sure you’ve got your ingredients in check. This recipe keeps it simple with mostly pantry staples (plus that sourdough discard you’ve been hoarding in the back of the fridge).
The Dough
- 1 cup (240g) sourdough discard (unfed is totally fine!)
- 2 1/2 cups (315g) all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup (120ml) warm water
- 2 tbsp olive oil
Optional Toppings or Seasonings
- Sesame seeds (to sprinkle on top before baking)
- Garlic butter (for brushing after baking)
- Za’atar spice (because why not?)
Tools You’ll Need
Nothing fancy here, folks. Pita bread is as low-maintenance as it gets. Here’s what you’ll need:
- A large mixing bowl
- A kitchen scale (trust me, weighing ingredients makes baking so much easier!)
- A rolling pin
- A heavy-bottomed skillet or pizza stone for baking (non-stick pans can work too)
- A clean kitchen towel
How to Make Sourdough Discard Pita Bread
Alright, ready to transform that jar of sourdough discard into warm, fluffy pita bread you won’t want to share? Let’s do this:
1. Activate the Yeast
Grab a small bowl and stir the sugar into the warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it’s frothy. If nothing happens, your yeast might be expired (sad trombone sound). For more sourdough tips and fixes, check out my articles here.
2. Mix the Dough
In a large mixing bowl, combine the sourdough discard, olive oil, salt, and frothy yeast mixture. Gradually add the flour while stirring (or use your hands to mix it all together). The dough should come together and be slightly sticky—but not so wet that it clings to your fingers like glue.
3. Knead Until Smooth
Lightly flour your work surface and knead the dough for about 8 minutes or until it’s smooth and elastic. Trust me, the sourdough magic is worth the arm workout. If the dough is sticking too much, sprinkle on a little more flour as needed.
4. Let It Rise
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for 1 hour—or until it doubles in size. Pro tip: if your kitchen is cold, stick the bowl in a warm spot like your oven with the light on.
5. Shape It
Once the dough has risen, punch it down (gently—this dough deserves respect), and divide it into 8 even pieces. Roll each piece into a ball, then flatten it into a circle about 1/4-inch thick.
6. Cook the Pita Bread
Now for the fun part! Heat a heavy-bottomed skillet over medium-high heat (no oil needed). Place one piece of dough in the skillet and cook for 2-3 minutes until you see bubbles forming. Flip it and cook for another 2 minutes.
If all goes well, your pita should puff up like a mini balloon. (And if it doesn’t, don’t worry—it’ll still taste amazing.) Repeat with the remaining dough.
Serving Ideas for Your Sourdough Discard Pita Bread
Now that you’ve got a pile of warm, freshly baked pita bread, let’s talk about how to eat it (besides shoving it in your face plain—no judgment):
- Classic Dip Night: Pair it with hummus, tzatziki, or baba ghanoush.
- Stuff It!: Fill it with falafel, roasted veggies, or grilled chicken for a satisfying sandwich.
- Mini Pita Pizzas: Load them up with sauce, cheese, and toppings, then toss them in the oven for 5 minutes.
- Garlic Bread Vibes: Brush with garlic butter and sprinkle with parsley.
Pro Tips for Success
- High Heat Equals Better Puffs: Your skillet or oven needs to be hot. This is key to getting that signature pocket.
- Don’t Skip the Resting Time: Letting the dough rise properly ensures soft, fluffy pita every time.
- Freeze Extras: If (and that’s a big if) you can’t finish the whole batch, freeze your pita bread in an airtight bag. They’ll thaw and reheat beautifully.
Nutrition Info (Per Pita)
- Calories: 180
- Carbs: 28g
- Protein: 4g
- Fat: 5g
Final Thoughts on Sourdough Discard Pita Bread
You know that warm-and-fuzzy feeling you get when you bake something from scratch? This sourdough discard pita bread gives you that times ten. From saving your discard from the trash to watching those pitas puff perfectly on the stove, there’s so much joy in the process.
For a comprehensive understanding of sourdough fermentation, consider reading Serious Eats’ article on How to Ferment Sourdough Properly.
Next time you’re feeding your sourdough starter and debating whether to toss or keep the discard, remember this recipe. Your future self (and your taste buds) will thank you.
Oh, and if you give it a try—drop me a comment or tag me in your pita pics on social media. Let’s make the world a fluffier, pita-filled place—one sourdough discard recipe at a time!
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Sourdough Discard Pita Bread
- Total Time: Prep Time: 15 minutes (active) + 6-8 hours (rising) | Cook Time: 2-3 minutes per pita
- Yield: 6–8 pita breads 1x
Ingredients
The Dough
- 1 cup (240g) sourdough discard (unfed is totally fine!)
- 2 1/2 cups (315g) all-purpose flour (plus extra for dusting)
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup (120ml) warm water
- 2 tbsp olive oil
Optional Toppings or Seasonings
- Sesame seeds (to sprinkle on top before baking)
- Garlic butter (for brushing after baking)
- Za’atar spice (because why not?)
Instructions
Grab a small bowl and stir the sugar into the warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it’s frothy. If nothing happens, your yeast might be expired (sad trombone sound). For more sourdough tips and fixes, check out my articles here.
In a large mixing bowl, combine the sourdough discard, olive oil, salt, and frothy yeast mixture. Gradually add the flour while stirring (or use your hands to mix it all together). The dough should come together and be slightly sticky—but not so wet that it clings to your fingers like glue.
Lightly flour your work surface and knead the dough for about 8 minutes or until it’s smooth and elastic. Trust me, the sourdough magic is worth the arm workout. If the dough is sticking too much, sprinkle on a little more flour as needed.
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for 1 hour—or until it doubles in size. Pro tip: if your kitchen is cold, stick the bowl in a warm spot like your oven with the light on.
Once the dough has risen, punch it down (gently—this dough deserves respect), and divide it into 8 even pieces. Roll each piece into a ball, then flatten it into a circle about 1/4-inch thick.
Now for the fun part! Heat a heavy-bottomed skillet over medium-high heat (no oil needed). Place one piece of dough in the skillet and cook for 2-3 minutes until you see bubbles forming. Flip it and cook for another 2 minutes.
If all goes well, your pita should puff up like a mini balloon. (And if it doesn’t, don’t worry—it’ll still taste amazing.) Repeat with the remaining dough.
Nutrition
- Serving Size: 1 pita (based on 8 pitas)
- Calories: 140-160
- Sugar: 1-2g
- Fat: 1-2g
- Saturated Fat: 0g
- Carbohydrates: 25-28g
- Fiber: 1-2g
- Protein: 4-5g
- Cholesterol: 0mg
Keywords: Sourdough Discard Pita Bread
