The BBC Good Food logo
Pitta bread on a chopping board with hummus

Pitta bread

By
Rating: 5 out of 5.79 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

Ingredients

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

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

Recipe from July 2018, July 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.79 ratings
Advertisement
Advertisement
Advertisement

Sponsored content