Gotten on the sourdough bandwagon? No need to throw out your discard. Use it to make these soft fluffy sourdough pita bread.
Like a lot of people during this pandemic, I jumped on the sourdough train. I was going to attempt my own starter but was happy to have gotten some already active starter (Thanks Julie!). It’s been quite the process, remembering to feed the starter on a daily basis. I’ve tried making sourdough bread a few times but what I have had more fun experimenting with has been the discard.
Sourdough discard is the amount of starter that you need to get rid of every time you do a feeding. If your starter is active and you are feeding every day, you can save the discard to make things like crackers, waffles, and this sourdough pita bread.
I love the dough for this pita. It comes together into something that’s smooth and elastic. It’s a feel good dough. The dough takes a few hours to come together, so if you want to eat pitas in the late afternoon/evening, best to start early.
The pitas are soft and puffy and are perfect for using as a wrap for donairs or shawarma.
- 1 cup sourdough discard
- 3 cups all purpose flour
- 1 cup warm water
- 2 TB oil
- 1 TB sugar
- 1 1/2 tsp salt
- Combine the discard, half the flour and water in the bowl of your stand mixer.
- Using the dough hook, mix until everything comes together.
- Cover the bowl with a towel and let rest for an hour.
- After an hour, add the oil, sugar, salt and the remainder of the flour.
- Mix the dough until everything comes together into a ball and it pulls away from the dough hook.
- Place the dough into a lightly oiled bowl and cover with a towel.
- For the next 4 hours, every 60 minutes, take the dough and fold it into itself. Each time, the dough will get smoother and more elastic.
- After 4 hours, divide the dough into 8 balls and roll them out into circles.
- Place a pan on high heat on the stove and cook each round on the pan. When the pita puffs up and gets golden, flip and cook the other side.