Pitta bread on a chopping board with hummus

Pitta bread

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(19 ratings)

Prep: 20 mins Cook: 40 mins Plus proving


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
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  • 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…


  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.

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Comments, questions and tips

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ranabhutta's picture
20th Oct, 2019
I made these pittas especially for my nine-month old daughter as I wanted her to have bread that has no sugar or salt in it - something all shop-bought bread seems to have! I omitted the salt from this recipe and they turned out beautifully. They're so fluffy and light and they really puffed up well in the oven, with a nice golden colour to them. So far she's really enjoying them. Cut into strips, they're perfect finger food for baby-led weaning and, despite the lack of salt, are actually great for the rest of the family too.
Leanne Potter's picture
Leanne Potter
16th Oct, 2019
Was concerned this recipe wouldn't work due to the lack of rising (think this was because there was no sugar to feed the yeast) but they have turned out beautifully!
8th Jan, 2019
Followed this recipe exactly and they were great!
Esta Jiad's picture
Esta Jiad
12th Nov, 2019
Can I use normal plain flour instead of strong bread flour?
goodfoodteam's picture
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.
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