Pitta bread on a chopping board with hummus

Pitta bread

Name: Pitta bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 8
Ingredients: 2 tsp fast-action dried yeast; 500g strong white bread flour plus extra for dusting; 2 tsp salt; 1 tbsp olive oil

Sophie Godwin – Cookery writer

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Makes 8

Easy

Prep: 20 mins

Cook: 40 mins

Plus proving

A star rating of 4.8 out of 5.132 ratingsRate

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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

Dairy-free

Egg-free

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp fast-action dried yeast
500g strong white bread flour

plus extra for dusting
2 tsp salt
1 tbsp olive oil

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Nutrition: Per pitta

kcal246
fat2g

low
saturates0.4g
carbs47g
sugars0.3g

low
fibre2g
protein8g
salt1g

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.

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A star rating of 4.8 out of 5.132 ratings

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