PITA · MEDIUM
Sourdough Pita Pockets
Puffy, pocket-forming pitas — baked to order for stuffing with anything.
20 min
Prep
6h
Rest
6 min
Bake
8 pitas
Yield
Medium
Difficulty
Total time: 6h 30 min
Ingredients
Steps
1
Knead and bulk. ⏱ 4 hours
2
Divide and rest. ⏱ 30 min
3
Roll thin. ⏱ 20 min
4
Bake on hot stone. ⏱ 6 min
Step-by-step baking
1
Bulk Knead dough 5 min. Ferment 4 h at 26°C with 2 folds. ⏱ 4 hours
2
Rest Divide into 8 balls; rest for 30 min covered. ⏱ 30 minutes
3
Roll Roll each ball to 5 mm thickness on a floured surface. ⏱ 20 minutes
4
Bake Bake at 250°C on a preheated stone for 4–6 min until puffed. ⏱ 6 minutes
Tips
🔥 Hot Stone
A preheated baking stone gives the bottom heat needed to puff pitas. [8]
💨 Pocket Trick
Wrap in a clean cloth immediately — steam keeps them soft and pliable. [8]