Sourdough Pita Bread

Proof the sponge

1. 1

   combine 1 cup all-purpose flour, 1 cup filtered water, and the sourdough starter; stir until smooth and let sit uncovered for 3 hours.

Make the mother

2. 2

   mix 1 cup of the proofed sponge with 0.5 cup flour and 0.5 cup filtered water; stir rigorously until smooth, then refrigerate.

Prepare the dough

3. 3

   to the remaining 2 cups of starter add 1 tsp salt and 1 tbsp olive oil, then gradually incorporate additional flour until a smooth, non‑sticky dough forms.

4. 4

   Knead the dough until smooth, grease the bowl, return the dough, cover, and let rise for 6 hours or overnight.

5. 5

   Divide the dough into eight equal pieces, roll each into a ball, cover, and let rest for 1.5–2 hours.

6. 6

   Preheat a cast‑iron skillet over medium‑high heat, roll each ball into a flat disc, and cook on one side until bubbles form, then flip and cook the other side; optionally cover the skillet to encourage pocket formation.

7. 7

   Serve the warm pita breads with your favorite fillings.