Ingredients
- 500 g freshly milled whole wheat flour (fmf)
- 390 g water
- 50 g active sourdough starter / discard
- 10 g salt
- 15 g olive oil
Instructions
1. Mix & Knead
- In a Stand mixer bowl, add fmf flour, water, sourdough starter, and salt.
- Knead for 1 minute on speed 1 until all ingredients are combined.
- Leave it to rest for 5 minutes
- Then knead on speed 4 for 2–3 minutes or until a soft dough forms.
- Add olive oil and knead for another 1 minute until the dough becomes smooth and soft.
2. Bulk Fermentation
- Cover and let the dough rise for 2 hours at room temperature (around 28°C) or until it has increased by about one-third of its original size.
3. Divide & Shape
- Shape the dough into a log and cut into equal portions.
- Shape each piece into a tight ball by tucking the dough inward and rounding it with your hands.
- Cover and rest for 20 minutes.
4. Roll
- Ensure the countertop is clean and free from any bits or small particles.
- Roll each ball into a circle about 2–3 mm thick.
- While rolling the pita dough,make sure no dry bits or particles are present in the working surface, as they may prevent proper puffing.
5. Cook (Tawa Method)
- Heat an iron tawa on medium heat.
- Place pita on the tawa for 5 seconds, then flip.
- Cook the second side for 10 seconds.
- Flip again and gently press any forming bubbles.
- Continue flipping until the pita puffs up completely.
- Do not cook on one side for a long time, this will lead to hard pitas.
- Total cooking time: about 45 seconds per pita.
6. Keep Soft
- Immediately wrap hot pitas in a clean towel to trap steam and keep them soft in a container.
Tips
- Freshly milled whole wheat absorbs more water, so adjust hydration slightly if needed.
- Store cooled pitas in an airtight ziplock bag in the refrigerator for later use.
- Unlike many sourdough breads, these pita breads remain soft even after refrigeration.
- For reheating:
- Lightly spray water on both sides.
- Heat on a medium tawa for about 5 seconds per side until soft and fresh again.
- If you want to hand knead, just follow the same procedure until u get a soft smooth dough.
Final Result
Soft, fluffy, nutrient-rich sourdough pita bread made from freshly milled whole wheat flour—perfect for stuffing, dips, and everyday meals.
Recipe Card
100% Whole Wheat Sourdough Pita Bread (Freshly Milled Flour)
Equipment
- Stand Mixer
Ingredients
For the dough:
- 500 g freshly milled whole wheat flour
- 390 g water
- 50 g active sourdough starter / discard (2 big tbsp of starter)
- 10 g salt
- 15 g olive oil
Instructions
1. Mix & Knead
- Combine flour, water, sourdough starter, and salt.
- Knead for 1 minute on speed 1 until all ingredients are combined.
- Leave it to rest for 5 minutes
- Then knead on speed 4 for 2–3 minutes or until a soft dough forms.
- Add olive oil and knead for another 1 minute until the dough becomes smooth and soft.
2. Bulk Fermentation
- Cover and let the dough rise for 2 hours at room temperature (around 28°C)
- or until it has increased by about one-third of its original size.
3. Divide & Shape
- Shape the dough into a log and cut into equal portions.
- Shape each piece into a tight ball by tucking the dough inward and rounding it with your hands.
- Cover and rest for 20 minutes.
4. Roll
- Ensure the countertop is clean and free from any bits or small particles.
- Roll each ball into a circle about 2–3 mm thick.
- While rolling the pita dough,make sure no dry bits or particles are present in the working surface, as they may prevent proper puffing.
5. Cook (Tawa Method)
- Heat an iron tawa on medium heat.
- Place pita on the tawa for 5 seconds, then flip.
- Cook the second side for 10 seconds.
- Flip again and gently press any forming bubbles.
- Continue flipping until the pita puffs up completely.
- Do not cook on one side for a long time, this will lead to hard pitas.
- Total cooking time: about 45 seconds per pita.
6. Keep Soft
- Immediately wrap hot pitas in a clean towel to trap steam and keep them soft in a container.
Notes
- Freshly milled whole wheat absorbs more water, so adjust hydration slightly if needed.
- Store cooled pitas in an airtight ziplock bag in the refrigerator for later use.
- Unlike many sourdough breads, these pita breads remain soft even after refrigeration.
- For reheating:
- Lightly spray water on both sides.
- Heat on a medium tawa for about 5-10 seconds per side until soft and fresh again.
With Love, Dar Al Khubz