Pitta bread on a chopping board with hummus

Pitta bread

  • Rating: 5 out of 5.60 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: Per pitta
HighlightNutrientUnit
kcal246
low infat2g
saturates0.4g
carbs47g
sugars0.3g
fibre2g
protein8g
salt1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.60 ratings

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