If you love my 100% Sourdough Pita Bread, you’re going to adore this sourdough discard version. It’s based on the same soft, fluffy pita that has become a favorite for homemade sandwiches, wraps, and dipping, but this recipe uses sourdough discard along with a little yeast for a quicker, more convenient option. The result is tender, pillowy pita bread with incredible flavor, beautiful pockets, and no need to wait for a long fermentation. Whether you’re looking to use up extra discard or simply want fresh homemade pita on the table the same day, this recipe delivers delicious, reliable results every time.
Why You’ll Love This Recipe
- A great way to use sourdough discard instead of letting it go to waste.
- Soft, fluffy, and pillowy with beautiful pita pockets.
- Ready the same day thanks to a little commercial yeast.
- Simple pantry ingredients you likely already have on hand.
- Perfect for sandwiches, wraps, gyros, or dipping into hummus and your favorite spreads.
- Freezer-friendly so you can always have homemade pita on hand.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well in this recipe. Since the yeast provides most of the rise, either active starter or discard will produce great results.
Does the discard need to be freshly fed?
No. This recipe works well with unfed sourdough discard straight from the refrigerator, as long as it isn’t moldy or has an unpleasant odor.
Why didn’t my pita puff?
Pitas puff best when the oven or skillet is fully preheated. Rolling the dough to an even thickness and avoiding tears also helps create the steam needed to form a pocket.
How should I store homemade pita bread?
Store cooled pita bread in an airtight container or zip-top bag at room temperature for up to 3 days. Reheat briefly before serving to restore its soft texture.
Can I freeze pita bread?
Absolutely! Once completely cooled, place the pitas in a freezer-safe bag with parchment between each one if desired. Freeze for up to 3 months and thaw at room temperature or warm in the oven, toaster, or skillet.
How to make sourdough discard pita bread: step-by-step
Baker’s schedule:Mix the dough and let it rise for about 60-90 minutes in a warm spot. Shape and let rest for 20 minutes, roll and bake.
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant yeast (or active dry, but instant is faster).
- 100 grams sourdough discard (room temp is best)
- 220 grams water
- 10 grams honey
- 14 grams olive oil
- 400 grams bread flour
- 10 grams salt
Equipment
- Mixing bowl
- Food scale
- Rolling pin
- Parchment paper
- Baking steel or stone
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
- To a mixing bowl add the instant yeast, water, honey, and sourdough discard. Whisk until mostly mixed.
- Next, add the oil (or butter), flour, and salt and mix until a shaggy dough is formed.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested, knead it on a clean surface until it becomes smooth. Not much additional flour should be needed.
- Place the kneaded dough in a bowl coated with oil, cover it, and let it rest until doubled (60-90 minutes).
Divide & shape the sourdough pita bread
- Using a food scale divide the dough into 6 equal portions (about 125-130 grams each), shape into balls, cover with a tea towel, and let them rest for 20-30 minutes.
- *Don’t skip this step, it’s what creates the signature pockets in pita bread as the dough transitions from a ball to a thin, even round.
Roll the dough out & bake
- Preheat the oven to 500 degrees F with the baking steel or stone in the oven for at least 45 minutes. The extremely high temperature is what makes the pitas get their signature pockets.
- Roll each dough ball into a 6–7 inch round, dusting with flour as needed to prevent sticking. Place each round on its own piece of parchment paper, this makes transferring them to the oven much easier and keeps their shape intact.
- Using a pizza peel or cutting board slide 1-2 pitas on the baking steel at a time for 3-5 minutes or until puffed and lightly golden.
Tip: If you want a crispier top and bottom simply remove the parchment paper with tongs and bake for an additional minute on each side. They’re easy to flip!
- Stack pitas on a towel lined plate and cover with another towel to keep them soft.
Stove top Instructions
**Sourdough pita bread can be cooked on the stove-top, but some extra attention to detail is needed to ensure a proper puff.
- Preheat a cast iron skillet over medium-high heat until very hot (no oil needed).
- Roll your dough into 6–7 inch rounds about ¼ inch thick. Make sure the dough is well-rested and rolled evenly—thin edges won’t puff as well.
Cook one pita at a time
- Place the round in the dry skillet.
- After 30–45 seconds, bubbles should form—flip it.
- Cook the second side for about 1 minute, then flip it again.
- On this third pass, it should puff up! Press gently with a spatula if needed.
**Optional tip: Cover the skillet with a lid or domed pan lid during the last flip to trap heat and steam, this can help encourage a full puff.
Remove when both sides are golden with some nice spots, and wrap in a clean towel to keep soft.
Pro Tips if the pita bread is not puffing on the stove
- Don’t skip the rest time after rolling—10–15 minutes helps the gluten relax.
- A hot pan is crucial; too cool and it won’t puff.
- Covering the pan during cooking can help trap steam, boosting the chances of a perfect pocket.
- Slight moisture helps, so don’t let your rolled dough dry out before cooking.
Storing sourdough pita bread
- Sourdough discard pita bread is best on the day of but can be stored in an airtight container or bag at room temperature for up to 3 days or freeze them for longer storage.
More sourdough recipes like this
- Greek Yogurt Sourdough Discard Flatbread
- Easy Sourdough Discard Cheese Flatbread (Greek Yogurt Dough)
- Easy Sourdough Naan Bread (so soft!)
- Sourdough Discard Cheese Sticks
Sourdough Discard Pita Bread (same day recipe)
Make soft, fluffy sourdough discard pita bread with this easy same-day recipe. A delicious way to use extra sourdough discard for homemade pockets, wraps, and sandwiches.
Equipment
- Mixing bowl
- Food scale
- Rolling Pin
- Parchment paper
- Baking steel or stone
Ingredients
- 7 grams (2 &1/4 teaspoons) instant yeast (or active dry, but instant is faster)
- 220 grams water
- 10 grams honey
- 100 grams sourdough discard (room temperature is best)
- 400 grams bread flour
- 14 grams olive oil
- 10 grams salt
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
-
To a mixing bowl add the instant yeast, water, honey, and sourdough discard. Whisk until mostly mixed.
-
Next, add the oil (or butter), flour, and salt and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested, knead it on a clean surface until it becomes smooth. Not much additional flour should be needed.
-
Place the kneaded dough in a bowl coated with oil, cover it, and let it rest until doubled (60-90 minutes).
Divide & shape the sourdough pita bread
-
Using a food scale divide the dough into 6 equal portions (about 125-130 grams each), shape into balls, cover with a tea towel, and let them rest for 20-30 minutes.
-
*Don’t skip this step, it’s what creates the signature pockets in pita bread as the dough transitions from a ball to a thin, even round.
Roll the dough out & bake in oven (recommended method)
-
Preheat the oven to 500 degrees F with the baking steel or stone in the oven for at least 45 minutes. The extremely high temperature is what makes the pitas get their signature pockets.
-
Roll each dough ball into a 6–7 inch round, dusting with flour as needed to prevent sticking. Place each round on its own piece of parchment paper, this makes transferring them to the oven much easier and keeps their shape intact.
-
Using a pizza peel or cutting board slide 1-2 pitas on the baking steel at a time for 3-5 minutes or until puffed and lightly golden.
Tip: If you want a crispier top and bottom simply remove the parchment paper with tongs and bake for an additional minute on each side. They’re easy to flip!
-
Stack pitas on a towel lined plate and cover with another towel to keep them soft.
Storage
-
Sourdough discard pita bread is best on the day of but can be stored in an airtight container or bag at room temperature for up to 3 days or freeze them for longer storage.
Stove top Instructions
-
**Sourdough pita bread can be cooked on the stove-top, but some extra attention to detail is needed to ensure a proper puff.
-
Preheat a cast iron skillet over medium-high heat until very hot (no oil needed).
-
Roll your dough into 6–7 inch rounds about ¼ inch thick. Make sure the dough is well-rested and rolled evenly—thin edges won’t puff as well.
-
Cook one pita at a time: Place the round in the dry skillet, After 30–45 seconds, bubbles should form—flip it, Cook the second side for about 1 minute, then flip it again, On this third pass, it should puff up! Press gently with a spatula if needed.
**Optional tip: Cover the skillet with a lid or domed pan lid during the last flip to trap heat and steam, this can help encourage a full puff.
-
Remove when both sides are golden with some nice spots, and wrap in a clean towel to keep soft.
Notes
Pro Tips if the pita bread is not puffing on the stove
- Don’t skip the rest time after rolling—10–15 minutes helps the gluten relax.
- A hot pan is crucial; too cool and it won’t puff.
- Covering the pan during cooking can help trap steam, boosting the chances of a perfect pocket.
- Slight moisture helps, so don’t let your rolled dough dry out before cooking.
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