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A piece of sourdough discard pita bread puffing up in a skillet, forming golden-brown spots as it cooks.

Sourdough Discard Pita Bread

  • Author: Lydia Grace
  • 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

Scale

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

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.

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

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Find it online: https://sourdoughlovers.com/sourdough-discard-pita-bread/