Two Specialty Breads from One Traditional Sourdough Recipe

Two Specialty Breads from One Traditional Sourdough Recipe

We don’t want to spoil too much, but in this video…


This is just one of the specialty breads Laurie makes from a single recipe. And, surprise, surprise! She uses the exact same sourdough recipe that she teaches here at Foodwifery. (Feel free to try with your favorite sourdough recipe! A quick cheat sheet is below.)

Quick cheat sheet:

Start with prepared sourdough bread dough, either Laurie’s recipe or your favorite!

One Recipe, Two Specialty Breads

Pita Bread

Roll your dough out to the size of a pita bread. Heat oven to 450 degrees. Put on an oven brick for 30 or 40 seconds, or until it puffs up. Flip over for another 30 or 40 seconds — and pull out of the oven. Pita bread!

Cinnamon Rolls

Roll out a square piece of dough. Top with butter or coconut oil, a very generous dash of cinnamon, and honey. Roll up from end to end, then slice into 1 inch pieces. Bake in a greased pan. Or, per Jamie’s suggestion, line the bottom of the pan with a mixture of butter, maple syrup and pecans to make deluxe sticky buns. Cinnamon rolls!

You can see how just how versatile one recipe can be when making these two specialty breads.

(Why make these recipes with sourdough? We’re so glad you asked!)