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Sourdough and whole wheat in a pita? Yes please!

April 6, 2022 by dani 1 Comment

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The secret to this delicious sourdough whole wheat pita bread is whole wheat pasty flour! The pastry flour gives you the whole grain goodness without that heavy feeling that whole wheat can sometimes produce in a bread. Bake some these delicious, nutritious pitas up today!

two whole wheat sourdough pitas

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So, I must admit, pita bread is my second favorite vessel to hold yummy goodies like egg or tuna salads (sourdough English muffins are my personal fave!), but I LOVE the versatility of pita bread! Not only can you stuff the pockets with anything your heart desires, but you can also simply tear it up and dip it into your favorite hummus or olive oil. The combinations of using pita bread are limitless!

History of pita bread

half of pita bread cut to show pocket in center

For over 15,000 years, pita bread has been a staple in the Middle East and Mediterranean regions. Original pita bread was made from ancient whole wheat and barley grains that were grown in abundance. Pita bread is traditionally baked at a high temperature which turns the water in the dough into steam that causes the dough to puff and form the infamous pocket.

Pita is different than flatbread in that pita is often made with a leaven, such as sourdough or other fermented grains. Flatbread is usually made without a leaven. The air-filled pocket that is associated with pita bread is from that leaven. There are many stories on how pita bread got its name, but they all refer back to it resembling a “pocket” or pitta.

One of the first pita recipes involved combining ancient grain flour and water and leaving it sit to absorb wild yeasts in the environment. Could this be the first sourdough?

What is whole wheat pastry flour?

pitas baking in the oven and puffing up

While regular whole wheat comes from the hard wheat berry, whole wheat pastry flour is made from soft white wheat berries and ground to a fine consistency. The soft wheat berry contains lower protein content than its hard counterpart, yet still retains the nutrients of the bran and germ. Whole wheat pastry flour produces a more tender and fluffier baked item than regular whole wheat flour.

Sourdough whole wheat pita bread nutrition

Sourdough whole wheat pita bread has lower salt content than regular bread. It is also lower in carbohydrates and saturated fat because of less surface area of bread content. Whole wheat pita is chock full of nutritious fiber that aids in healthy digestion and keeps you feeling full longer. One serving of whole wheat pita bread delivers approximately 160 calories, 30 grams carbohydrates, and 4 grams of dietary fiber.

How to use sourdough whole wheat pita bread

half a pita pocket with lettuce blend and tomatoes

Historically, pita was used as a serving vessel for other foods like a plate or spoon. Pita is still used this way in many Mediterranean dishes. Known for its “pocket” inside, pita bread is used to hold delicious meats, cheeses, and vegetables. Pita bread can also be used as a wrap for gyros and sausage sandwiches.

Pitas can be cut into wedges and baked until crispy. These are wonderful for dipping into your favorite hummus, tzatziki, taboulehor, or baba ganoush. Wedges can also be used to scoop up a warm, chunky soup. Pitas are the perfect street food because you can pack that pocket with nutritious veggies and savory meats and take it on the go!

Ingredients to make sourdough whole wheat pita bread

  • 1-cup fed sourdough or levain
  • 1 1/2-cups warm water
  • 1-teaspoon salt
  • 1 1/2-cups whole wheat pastry flour
  • 2-cups all purpose flour

Make it!

Combine starter and water until starter is mostly dissolved

Add salt, both flours and combine to form a shaggy dough. Allow to rest for 30 minutes.

Dump dough onto a floured surface and pull each corner up to stretch and folding it into the center. Repeat all four corners two times around. Cover with the bowl and allow to rest 15 minutes.

ingredients combined to make a dough

Repeat the process. The dough should become smooth and pliable. Place the dough into the bowl, cover and allow to bulk rise for 3-5 hours or until double in size.

whole wheat sourdough rising in a bowl

Roll each ball to approximately 1/4″ thickness, or 6″ diameter rounds. Place each disc onto a baking sheet lined with parchment paper.

whole wheat pita dough rolled out into 1/4" thickness

Cover with a tea towel and allow the pita discs to rise for about one hour or until slightly puffy. In the meantime, preheat the oven to 425 degrees.

Bake pita rounds 10-15 minutes or until golden brown and puffed.

pita rounds baking in an oven

What’s your favorite way to eat pita bread? Pita is truly one of the most versatile breads known worldwide. This recipe also freezes beautifully! Simply pop one out and either defrost in the microwave or allow to sit on the counter for 15 minutes and you will have a bread that’s ready to be filled to the gills with anything your heart desires!

Save it for later!

Sourdough Whole Wheat Pita Bread

dani
The secret to this delicious sourdough whole wheat pita bread is whole wheat pasty flour! The flour gives these pitas a light and airy consistency.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 20 minutes mins
Resting time 8 hours hrs
Course Main Course, Snack
Cuisine American
Servings 8 Pitas
Calories 195 kcal

Ingredients
  

  • 1 cup Fed active sourdough
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat pastry flour
  • 2 cups all purpose flour

Instructions
 

  • Combine water to sourdough starter and mix until starter dissolves
  • Add salt, flour, and combine to form a shaggy dough. Cover and allow dough to rest for 30 minutes
  • Dump dough onto a floured surface and pull each corner to stretch. Fold onto center of dough. Repeat with all four corners of dough two times around. Cover dough with bowl and allow to rest 15 minutes.
  • Repeat the process as above. The dough should become smooth and pliable. Place the dough into the bowl, cover and allow to bulk rise for 3-5 hours or until double in size.
  • Dump the dough onto a floured surface and divide into eight equal pieces. Form each piece into a ball.
  • Roll each ball to approximately 1/4" thickness, or 6" diameter rounds. Place each disc onto a baking sheet lined with parchment paper.
  • Cover with a tea towel and allow the pita discs to rise for about one hour or until slightly puffy. In the meantime, preheat the oven to 425 degrees.
  • Bake pita rounds 20-25 minutes or until golden brown and puffed. Allow to cool completely.
Keyword sourdough, sourdough whole wheat pitas, whole wheat pastry flour

Filed Under: Recipes Tagged With: pita bread, sourdough whole wheat pita, whole wheat pastry flour

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Comments

  1. Amy

    April 9, 2022 at 10:48 pm

    5 stars
    oooh this looks so easy and so good! I always add a little whole wheat flour to my baked goods to get the nutrition from it. I’m going to try this recipe asap! THanks!

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Hi! I’m Dani, a 50-something old gal’s search for homestead living. Join me as I share with you my journey towards a simple, slower lifestyle, all on my own. Read more about me here.

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