Some form of flatbread practically defines most food cultures: pizza for Italy, naan for the Middle East, lefse for Norway, tortilla for Mexico, injera for East Africa, pita for the Mediterranean. Many are unleavened, made with a simple mix of flour, water, and salt. But some use yeast, and my favorites start with a sponge or sourdough.
Pita is one flatbread that only gets better—and easier to make—with the addition of sourdough starter. It works as well with a weak starter awakening from a long sleep as with a lively one. Plus, pitas are fun. As a kid, my mom bought pita halves to build “pocket sandwiches” for school lunches and roadtrips. If I’d known that baking pitas puff up like pillows, I would have insisted that Mom make them from scratch. My niece and nephew did just that—and then insisted on eating them whole, even though each pillow was as large as a plate. Learn to make Sourdough Pita Bread and Pita Chips