If you enjoy sourdough bread baking you must have tons of discard waiting to be used up. This sourdough discard mini pita bread recipe is a great way to use up that discard. Mini pita bread is great for dipping! It’s great paired with hummus or tzatziki sauce. Kids love them for making mini pita sandwiches. Perfect for bento boxes or other packed lunches.
Disclaimer: This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.
Pita Bread Ingredients
- 1 Cup room temperature sourdough starter discard
- 1 Cup warm water ~ 110 degrees F
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 1 tablespoon active dry yeast
- 2 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
Mini Pita Bread Instructions
First combine the water, sugar, salt, and yeast in a large mixing bowl. Next add the sourdough starter. Finally, mix in the flours until well combined.
Form the dough into a ball. Knead it for 5 minutes. Add additional flour a couple tablespoons at a time if it is too sticky.
Cover the dough ball and allow it to rise in a warm spot until it has doubled in size ~ 1 hour. I usually use my Ninja Foodi on the Proof setting set to 90 degrees for this step.
Punch down the dough and cut it into 24 pieces. Roll each section into a ball, then use a rolling pin to flatten each ball into a 3-4 inch round disk (between 1/8 and 1/4 inch thick).
Heat up a non-stick pan to medium-high. Flip the disks into the pan. Cook until bubbles form ~ 2 minutes, then flip and cook for another minute or two.
Remove from heat and place the mini pitas on a cooling rack. If the pitas stick, you can add a very small amount of olive oil to the pan.
What can you use mini pita bread for?
Mini Pita bread is great for dipping
Try serving the mini pita bread with hummus or tzatziki sauce for a tasty appetizer. Find a great homemade hummus recipe and other great appetizers here.
Make a mini pita sandwich
Mini pitas can be topped with sandwich toppings! You can eat them open faced or top with a second mini pita. Try a gyro sandwich on a mini pita.
Printable Recipe for Sourdough Discard Mini Pita Bread
Servings
24 minutes
Preparing Time
minutes
Cooking Time
minutes
Calories
kcal
INGREDIENTS
1 Cup room temperature sourdough starter discard
1 Cup warm water ~ 110 degrees F
1 teaspoon sugar
2 teaspoons kosher salt
3 tablespoons olive oil
1 tablespoon active dry yeast
2 1/2 cups all-purpose flour
3/4 cup whole wheat flour
DIRECTION
- First combine the water, sugar, salt, and yeast in a large mixing bowl. Next add the sourdough starter. Finally, mix in the flours until well combined.<br>
- Form the dough into a ball. Knead it for 5 minutes. Add additional flour a couple tablespoons at a time if it is too sticky.<br>Cover the dough ball and allow it to rise in a warm spot until it has doubled in size ~ 1 hour.
- Punch down the dough and cut it into 24 pieces. Roll each section into a ball, then use a rolling pin to flatten each ball into a 3-4 inch round disk (between 1/8 and 1/4 inch thick).
- Heat up a non-stick pan to medium-high. Flip the disks into the pan. Cook until bubbles form ~ 2 minutes, then flip and cook for another minute or two. Remove from heat and place the mini pitas on a cooling rack. If the pitas stick, you can add a very small amount of olive oil to the pan.
NOTES
As an Amazon associate, I earn on qualified purchases.
