Homemade Sourdough Pita Bread (and the best lunch ever)

In case I haven’t shown my sourdough excitement to you enough, I thought maybe I should show you the sourdough pita pockets I made last week.  I’ve made a lot of cool things in my kitchen, but these pitas are about the coolest things ever.

I used the easy recipe in the Sourdough A to Z eBook from GNOWFGLINS.  You just follow their simple directions for no-knead sourdough, shape the dough into flat disks, bake them for just a few minutes – then they poof up in the oven and come out a pita pocket. All of us were standing by the oven watching the poof happen.  Who needs TV when you can watch a pita bread poof up in the oven?

We’ve had these pitas with tuna salad, scrambled eggs, and wowza, Matt put together the most delicious Ranch Chicken Pita using leftover chicken, homemade ranch dressing and mixed greens.  If only we would have had a fresh tomato from the garden!

Unrelated to pita bread, but on the topic of sourdough bread, mixed greens and homemade ranch dressing:  Another day last week I used my sourdough starter to make this gorgeous loaf of no-knead sourdough bread, which we ate with a big salad.

Sourdough A to Z eBook rocks- it is worth every penny.  So far, following the book, I’ve made sourdough English muffins, honey wheat bread, breakfast muffins, no-knead bread and now pita bread.  Between making fizz and souring my dough, I’m making great use of all the healthy, live bacteria in my kitchen.  Science experiments never tasted so good!

What would you/do you put in your pita bread?

 

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Comments

  1. Teena says

    Looks amazing, I have been really wanting to try some sour dough but often wonder if my trash or compost bucket or other random things in my kitchen could cause bad bacteria to find its way to my sour dough or even the kefir grains. And if i did Kefir and sour dough would they affect each other? These are the things I think about!! :)

    [Reply]

    Laura Reply:

    I’ve never worried about any bad bacteria from trash, etc. effecting the sourdough in a negative way. But yes, if you’re culturing kefir and sourdough at the same time, you need to keep them in separate rooms so they don’t compete with each other for bacteria. It doesn’t hurt anything necessarily, it just weakens the kefir grains or slows down the sourdough.

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  2. says

    I have got to get that e-book… I can’t stand it anymore! I’m reading about that e-book all over the place.

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  3. Rachel says

    We use a Taste of Home recipe for a very dense “meatloaf” which you then cool and slice, and put in your pita with Greek yogurt sauce, onions, and tomatoes! Instant gyro!

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  4. Shannon says

    I’m with Kim above. I want that book now too. Your pictures are gorgeous Laura! Of course, I also now want water kefir grains, thanks to your previous post. You’re supposed to help me SAVE money :)

    [Reply]

    Laura Reply:

    Well, in the long run, these things DO save you money…they’re just a bit of an investment at first. You wouldn’t believe how inexpensive sourdough bread is! :)

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  5. susan says

    i’m with the girls “needing” that e-book. i also wanted to comment about the watching pitas cook. that’s my FAVORITE part of making home made pitas. it makes the process completely worth it.

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  6. Lisa says

    We love making pitas too! Watching them “poof” is very entertaining! Our 2 favorite ways to eat pitas are as BLTA’s (bacon, lettuce, tomato, avocado) and Caesar salad stuffed in to make a “salad-sandwich”. Oh, and we sometimes like to crisp them and make pita chips out of them. They are great dipped in hummus, salsa, or guacamole!!!

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  7. Jessica says

    Looks great! I have that ebook too, and was actually subscribed to the online ecourse. Such good stuff. But I never have tried the no-knead method. I think I was scared of the giant bucket of dough that I DON’T have room for in my fridge. I may have to revisit it though and see if I can make it work for us.

    [Reply]

    Laura Reply:

    TRY the no-knead – it’s so cool!! I cut the recipe in half because the full amount is so big and I don’t have that much room in my fridge. I use a big glass bowl and WOW is it an easy and wonderful dough to work with!

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  8. Jennifer Lotz says

    Laura,

    Thanks so much for featuring the sourdough e-book. I bought it yesterday and have already made crackers, honey wheat bread and the gingerbread. I am getting ready to do a lot more baking today! The gingerbread was AMAZING! Kind of the wrong season, but a wonderful breakfast today!

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  9. Maribeth Uhlenhopp says

    Sounds/looks so yummy! I’ve joined the “I have to get that ebook!” club!
    I’d stuff it with hummus, lettuce, shredded carrots, & cucumber slices. (And I’d ponder making the beef kifta recipe that I’ve got.)

    [Reply]

    Maribeth Uhlenhopp Reply:

    The perfect filling:

    http://www.plantoeat.com/recipes/189145

    [Reply]

  10. Shannon says

    Hi Laura. You’ve inspired me to check out a few books at the library on sourdough though I may get that e-book in the future. Anyway, the two books I’ve checked out start with yeast and flour as a starter and then it sits out for a few days. Do you know if using a starter this way would still be as healthy as traditional starter? Thanks!

    [Reply]

    Laura Reply:

    If you add commercial yeast, it will not be like a traditional starter. I’ve been amazed what my dough can do using a sourdough starter that was begun by only water and flour and the yeast from the air!

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  11. Hezzielee says

    I’m liking the idea of scrambled eggs and sausage, maybe with a little cheese? But we’re a GF/DF family, so I live vicariously… ;)

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  12. Susan says

    I was in love with my sourdough, but the only thing my family will eat is the tortillas and crackers…any ideas on how to “switch” them to sourdough? I would try the expensive (and unhealthy) store bought versions if they didn’t taste so different from the stuff i turned out at home…

    [Reply]

    Susan Reply:

    oh and i don’t think there’s much more exciting than watching pita bread raise in the oven.

    [Reply]

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