1. 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.

2. To a mixing bowl add the instant yeast, water, honey, and sourdough discard. Whisk until mostly mixed.
3. Next, add the oil (or butter), flour, and salt and mix until a shaggy dough is formed.
4. Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.

Knead the dough

1. After the dough has rested, knead it on a clean surface until it becomes smooth. Not much additional flour should be needed.
2. 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

1. 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.
2. *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)

1. 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.
2. 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.

3. 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!

4. Stack pitas on a towel lined plate and cover with another towel to keep them soft.

Storage

1. 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

1. **Sourdough pita bread can be cooked on the stove-top, but some extra attention to detail is needed to ensure a proper puff.
2. Preheat a cast iron skillet over medium-high heat until very hot (no oil needed).
3. 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.

4. 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.

5. Remove when both sides are golden with some nice spots, and wrap in a clean towel to keep soft.