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Bake up a new take on pita bread with Mandy Tanner's sourdough pita recipe. The results are crispy and chewy, with a touch of wood-fired flavor, perfect for ripping and dipping.
3/4 Cup Sourdough starter (100% hydration)
1 3/4 Cup All-purpose flour, plus more for dusting
5 Ounce water
2 Teaspoon Kosher salt
2 Tablespoon Grapeseed or avocado oil, plus more for greasing
3/4 Cup Sourdough starter (100% hydration)
1 3/4 Cup All-purpose flour, plus more for dusting
5 Ounce water
2 Teaspoon Kosher salt
2 Tablespoon Grapeseed or avocado oil, plus more for greasing
: 400 ˚F
: 400 ˚F