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Whole wheat Sourdough Pita bread Sandwich June 11, 2008

Posted by live2cook in Cherishing Dinners, Flat and Fried Breads, Sour dough.

“Pita Pockets”.

I first tasted Pita Pockets or pita bread sandwich in a theme park. It was my first vacation in US. After getting bored of cheese pizzas, we thought of eating something different. Veggie Pita Pocket was the only other non meat option available for us.

Since Pita bread was almost similar to our Roti and Naan, I liked the taste. Even though I never tried to make it at home, I caught up on making my own Pita breads when I established my Sourdough Starter. As bread consumption was very less in our house, I wanted to use my sourdough starter in recipes that can easily adopt to our lifestyle. Next to Naan, it was Pita bread that served the need.


2 Cups Whole wheat flour
3/4 – 1 Cup Warm water
1/2 Cup Active Sourdough starter
1 Tbsp Olive oil
1 tsp Sugar
1/2 tsp Salt

To serve the sandwich:

1/2 cup Labneh or Labni
Stuffed onion rolls for each pita pocket


1. Mix all the ingredients other than water.
2. Knead into a soft and elastic dough using 2 Tbsp water at a time.
3. Grease a large bowl and put the ball of dough.
4. Cover and allow to double in volume.
5. Punch down and take a lemon sized ball of dough.
6. Roll in to 6 inch discs with a thickness of two tortillas.
7. Cover with a damp cheese cloth and allow to rest for 15 minutes.
8. Heat a cast iron griddle and place a rolled pita.
9. Allow to cook on one side and until the dough puffs up.

Pita Griddle

10. Turn and cook the other side until brown spots appear.
11. Remove from heat and allow to cool. Do not stack pita breads. Cool each one separately. This will help us to get the pocket shape when the pita is cut into half. Stacking of pita bread when warm will create moisture in between layers and won’t pull apart when cut.


12. Cut the pita in half and pull apart to get the pocket shape.
11. Spread a tablespoon of Labneh inside the pocket.
12. Place one stuffed onion roll inside and serve warm. We can use tomatoes, lettuce along with the stuffed roll too.

Onion Pita

The recipe was awesome and the homemade Labneh enriched the taste. It is a lunch box and Picnic friendly recipe for sure. This is my entry for the event A.W.E.D – Middle eastern cuisine hosted by Siri.




1. Asha - June 11, 2008

Got to get used to the sour dough starter, it makes a great Naans!:)

2. Siri - June 11, 2008

Yummy.. home made Pita pockets are the best and urs look yummy !

Thanks for sending this over to AWED!


3. ranji - June 12, 2008

this looks gr8!!!sour dough bread looks yumm….i just posted my 1st baked bread:)…will soon try many more bread recipes…delcious sandwich..

4. rachel - June 12, 2008

wow your pita breads are just perfect/….mine just refuse to form pockets..I bake it..should try your version of using the griddle

5. live2cook - June 12, 2008

Hi Asha,

yes. Sourdough Baking is lots of fun.

Hi Siri,

Thank you. Looking forward the awesome round up.

Hi Ranji,

I am happy that you baked your first bread. Will surely take a look.

Hi Rachel,

Thank you. There are 3 key things for getting the pita pocket.

1. The thickness of the pita. If we roll it too thin they won’t puff.
2. The resting time. Initially, I will roll 3 pita breads and leave them to rest for 15 minutes. Mean while, I will heat the Cast iron Griddle. While I start cooking the first one, I will roll the rest of the dough. So that all the pita that I roll will get enough resting time.
3. The even heat. First pita won’t puff very well. But the successive ones will puff as the griddle reaches the proper temperature.

I will send the same through email.

6. Pita and soft, sweet sourdough « The Eaten Word - January 13, 2010

[…] some sourdough pita dough, by request.  Check out Priya’s scrumptious recipe one her blog, Live to Cook.  I used her recipe for pitas, except lacking whole wheat flour (it’s what happens when you […]

7. Janet Freese - November 30, 2010

You completed some fine points there. I did a search on the matter and found a good number of persons will agree with your blog.

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