Pitta bread on a chopping board with hummus

Pitta bread

  • 1
  • 2
  • 3
  • 4
  • 5
(49 ratings)

Prep: 20 mins Cook: 40 mins Plus proving

Easy

Makes 8

Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: Per pitta

  • kcal246
  • fat2g
  • saturates0.4g
  • carbs47g
  • sugars0.3g
  • fibre2g
  • protein8g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tsp fast-action dried yeast
  • 500g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.

  2. Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.

  3. Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.

  4. Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it's baked to keep it soft while the others cook.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Chris Poole's picture
Chris Poole
14th Jul, 2020
Great recipe and simple to follow. My only concern is the statement that it takes 20 minutes to prep. This doesn't take account of the hour needed for the dough to rise. I think it would be more accurate if this was included in the prep time.
MaxxyysMum's picture
MaxxyysMum
17th Jun, 2020
5.05
Great recipe, the pittas were so much nicer than shop bought and surprisingly easy to make. I kneaded the dough in my stand mixer with the dough hook for 7 minutes, and I did need to add a little more water.
Laura Taft's picture
Laura Taft
14th Jun, 2020
5.05
I am a beginner of all things bread... I absolutely loved how quick and easy this was. I had a perfect outcome! I halved the quantity as 8 pittas was too many for my little family bit it worked a treat. Was easier to make this than walk to the shops and queue to get in!!
Phoebe Elgie's picture
Phoebe Elgie
30th May, 2020
AMAZING! these are so easy to make and WAY better than shop bought pitta bread! i make it every week!
Gary Wilde's picture
Gary Wilde
22nd May, 2020
5.05
No comparison to shop bought ones. These are superb. I use a mixer with a dough hook to knead, and use 330ml of water, otherwise the dough clumps too much. The extra water means you can add pleanty of flour for rolling, and also the pittas come out nice and moist with a lovely texture. I freeze any leftover ones, then pop them in the toaster when needed.
Jan Anderson's picture
Jan Anderson
22nd May, 2020
5.05
Absolutely delicious, first time I've tried making them, and they came out perfect!
pinkyboots
22nd May, 2020
Hi, I'm no stranger to baking so not sure what happened, but they were heavy and more like flat bread rolls? Maybe I need to roll them thinner?
sfsack
11th May, 2020
5.05
These were great, wasn't sure they would be a hit as made them with wholemeal flour, but my boys loved them! Was a bit nervous cooking these first time, but once made, my son said, look, they've even got a pocket!! One to tick off!
donna_wowee's picture
donna_wowee
29th Apr, 2020
5.05
Made with whole meal flour instead - these were amazing! Won’t buy them again.
Teresa21's picture
Teresa21
14th Apr, 2020
5.05
Surprisingly easy to make just need to master, make sure you keep an eye on them in the oven because they cook quick. It made loads and they kept well in a plastic box for about 4 days

Pages

scaryjane's picture
scaryjane
22nd Apr, 2020
Can these be made with wholemeal bread flour please?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
22nd Apr, 2020
Hey, Esther from the food team here! You could certainly use wholemeal flour or a combination of what and wholemeal. Thanks for your question!
mitchy117
7th Apr, 2020
Do you have to use the dough straight away, or can you refrigerate and use at a later date?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
8th Apr, 2020
Hi, Esther from the food team here! We'd recommend using the dough straight away if you can. You could chill overnight, covered if you wish but it won't have the same rise as if you use it straight away. Thanks for your question!
Esta Jiad's picture
Esta Jiad
12th Nov, 2019
Can I use normal plain flour instead of strong bread flour?
goodfoodteam's picture
goodfoodteam
14th Nov, 2019
Thanks for your question. You do need to use strong flour for this recipe. Strong flour has a higher protein content which helps to create the structure of yeast doughs.
donna_wowee's picture
donna_wowee
29th Apr, 2020
5.05
Make sure you’ve got the kitchen window open as this may make your smoke alarm sound!
Want to receive regular food and recipe web notifications from us?