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.
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.
-
Easy tomato chutney
This easy tomato chutney is a tasty preserve that will go wonderfully with a variety of dishes such as cheese and biscuits, or delicious cold meats...
By Jessica Dady • Last updated
-
Beetroot raita
Vibrant beetroot raita is a delicious dish that's ready in 5 minutes and makes a classic Indian dip for onion bhajis or samosas
By Octavia Lillywhite • Published
-
Curry paste
Homemade curry paste can be the difference between a good curry and a great one. Learn how to make your own here - it's much easier than you might think.
By Nichola Palmer • Last updated
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Will there be a 3rd My Big Fat Greek Wedding?
All you need to know about the next instalment in the rom-com franchise
By Selina Maycock • Published
-
Is the Wim Hof Method healthy? Wim Hof's new TV show Freeze the Fear explained
By Selina Maycock • Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney • Published