Name: Pitta bread recipe
Yield: Makes: 8
Cuisine: Greek
Ingredients: 200g (7oz) strong, plain white flour; Pinch of salt; Pinch of caster sugar; ½ level tsp fast-action yeast; 1tbsp olive oil; Baking sheet

Nutrition Per Portion

RDA

Calories

104 Kcal

Sugar

0.3 g

Fat

2.1 g

Saturated Fat

0.4 g

Salt

0.07 g

Protein

2.4 g

Carbohydrates

20.4 g

Salt

0.07 g

By Jessica Dady

last updated 28 June 2022

Learn how to make traditional pitta bread (opens in new tab) with our easy pitta bread recipe.

These freshly baked pitta bread taste best served hot from the oven with your favourite dips as a tasty snack. This recipe makes 8 pitta bread. Leftovers can be stored in an airtight container for up to 2 days on the kitchen side.

You can freeze your homemade pitta bread once made and cooled down. Frozen pitta bread will last around 2 months in the freezer.

Method

Put the flour in a bowl and stir in the salt, sugar, and yeast. Add the olive oil to 125ml (4fl oz) warm water and pour it into the flour. Mix the ingredients together into a dough. Knead it for about 8-10 mins, either by machine or by hand, until it’s smooth and elastic.
Shape dough into a ball and place it in a lightly greased bowl. Cover bowl with cling film and leave in the fridge for at least 4 hrs, or overnight, before using, until the dough has doubled in size.
Set the oven to gas mark 7 or 220°C. Place the baking sheet in the oven to heat up.
Remove the dough from the fridge and knead it lightly on a surface dusted with flour, to knock the air out of it. Divide the dough into 8 pieces.
Bake 4 pieces at a time. Roll each piece of dough out very thinly to an oval, about 15 x 10cm (6 x 4in). Place ovals on the hot baking sheet and bake for about 3-4 mins, until bread have puffed up. Turn them over and cook for a further 2-3 mins, so they’re a light golden colour on both sides. Use the still-hot baking sheet to cook the remaining pittas.
Best eaten freshly baked, serve the pittas hot with dips, such as hummus and taramasalata.

Ingredients

200g (7oz) strong, plain white flour
Pinch of salt
Pinch of caster sugar
½ level tsp fast-action yeast
1tbsp olive oil
Baking sheet

Top tips for making pitta bread

Not suitable for freezing.

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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.