{"id":358293,"date":"2026-07-30T11:24:19","date_gmt":"2026-07-30T11:24:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/whole-wheat-sourdough-pita-with-video\/"},"modified":"2026-07-30T11:24:19","modified_gmt":"2026-07-30T11:24:19","slug":"whole-wheat-sourdough-pita-with-video","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=358293","title":{"rendered":"Whole Wheat Sourdough Pita (With Video)"},"content":{"rendered":"


\n<\/p>\n

\n

Last year, I co-taught a baking class for The Baker\u2019s Corner members<\/a> at Chimacum Valley Grainery in Washington with my good friend Graison Gill<\/a>. On the class menu, amongst a whole slew of other breads, a whole-grain sourdough pita Graison had formulated with barley. Hearty, soft, with a sweetness that only fresh-milled grain carries. I haven\u2019t stopped thinking about it since. This recipe is my take on that pita, a nod to a rainy weekend in the Pacific Northwest, a one-of-a-kind farm and mill, and the kind of people who make you remember why you bake.<\/p>\n

This isn\u2019t my first sourdough pita. I\u2019ve made several over the years. <\/p>\n

A light, ethereal version in my first cookbook<\/a> (see Pita<\/em>, on page 327), then another with sweetener and ancient grains (as of yet unpublished). But this time I wanted something different: a fully whole-grain pita with a soft texture, reliable puff, and the depth of flavor you only get when sourdough fermentation meets high-quality whole-grain flour.<\/p>\n

Every version has been worth making. But once you taste this one, I think you\u2019ll know\u2014the texture alone sets it apart, and the flavor follows right behind. There\u2019s also something about eating whole grains this way that just makes you feel good<\/em>, which, for me, is all the confirmation I need that I\u2019m on the right track.<\/p>\n

Video: Watch Me Make Whole Wheat Sourdough Pita<\/h2>\n
\n
\n