Easy Sourdough Pita Bread (With Discard + Quick Rise Option)

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There’s nothing quite like tearing into a warm, pillowy pita that’s just come off the skillet. These pan-bubbled sourdough pitas are soft and chewy with just the right amount of tang from the discard—and they’re simpler to make than you’d think. Whether you want something quick with the help of a little yeast, or you’re in the mood for a slow-fermented version that brings out more depth, this recipe lets you choose your pace.

They puff beautifully in the pan, forming natural pockets perfect for stuffing with whatever you have on hand—crispy greens, grilled veg, or a swipe of labneh. The dough is forgiving and fuss-free, and because it’s pan-cooked, you don’t need to turn on the oven. Just a mixing bowl, a rolling pin, and a bit of heat, and you’re minutes away from the kind of bread that disappears fast.

This is the kind of recipe that earns a permanent spot in your rotation. It’s budget-friendly, requires no fancy tools, and is a wonderful way to put your sourdough discard to good use. Whether you’re feeding a crowd or making a quick lunch, these pitas are warm, nostalgic, and endlessly versatile.

Why You’ll Love This Recipe

Comes together in about an hour with active dry yeast
Naturally leavened option for slower days—just omit the yeast and ferment longer
A great way to use up sourdough discard without waste
No oven required—just a skillet and a bit of time
Soft, fluffy, with beautiful bubbles and a perfect pocket

Storage Tips

Let your pitas cool on a clean tea towel and cover them to keep soft. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them with parchment between each one and reheat in a dry pan or toaster to soften. They’re just as good the next day with a little heat.

Pita Recipe

Soft, pillowy pita bread using sourdough discard – choose between a quick 1-hour rise or a longer fermented version for deeper flavor.

Quick Rise (1 hour): Uses both sourdough discard and yeast for fastest results
Long Ferment (4-6 hours): Omits yeast for fuller sourdough flavor

Tips:

Use room temperature ingredients for best results
Longer fermentation time may be needed in cooler temperatures
Keep cooked pitas wrapped in a tea towel to maintain softness

Ingredients

340g organic baking flour
190g filtered water
100g sourdough discard
1 teaspoon maple syrup
½ teaspoon sea salt

Additional for Quick Version:

1.5 teaspoons active dry yeast

Directions

Make the dough: In a bowl, mix together flour, water, yeast, sourdough discard, maple syrup, and salt. Knead by hand or in a stand mixer until smooth and elastic—about 8–10 minutes.
First rise: Cover and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
Divide and shape: Turn the dough out onto a lightly floured surface and cut into 6–8 equal portions. Shape each into a tight ball by tucking the edges under, then pulling and pushing the dough against the surface to create tension.
Rest and roll: Let the dough balls rest for 10–15 minutes, then roll each one into a flat round, about ½ cm thick.
Cook: Heat a dry skillet over medium heat. Cook each pita for about 1 minute, or until bubbles form. Flip and cook for another 30 seconds to 1 minute. Adjust the heat as needed to prevent burning.
Serve: Stack the pitas in a clean tea towel to keep them soft and warm until ready to eat.

Long Ferment Version (4-6 hours):

Make the dough: Mix flour, water, sourdough discard, maple syrup, and salt in a bowl (omit yeast). Knead until smooth and elastic. The dough will feel slightly softer than the yeasted version.
Bulk ferment: Cover and let rise at room temperature for 4–6 hours, or until doubled in size. (In cooler temps, this may take longer.)
Divide and shape: Cut the dough into 6–8 pieces. Shape into balls by creating surface tension.
Rest and roll: Let dough balls rest 10–15 minutes, then roll into rounds about ½ cm thick.
Cook: Fry each pita in a dry skillet over medium heat for about 1 minute per side, or until puffed and lightly browned.
Serve: Keep pitas warm by wrapping them in a tea towel. Enjoy fresh.

Nutrition

Best enjoyed fresh
Store in an airtight container for up to 3 days
Can be frozen for up to 3 months
Reheat in a dry skillet or wrapped in foil in the oven