Pitta bread recipe

(158 ratings)

Learn how to make pitta bread with this classic pitta bread recipe. Serve your homemade bread with hummus and freshly made kebabs...

Pitta bread recipe
  • healthy
  • Low-fat
  • Nut-free
  • Vegan
  • Vegetarian
  • healthy
Cost RangeCheap
Nutrition Per PortionRDA
Calories104 Kcal5%
Sugar0.3 g0%
Fat2.1 g3%
Saturated Fat0.4 g2%
Salt0.07 gRow 4 - Cell 2
Protein2.4 g5%
Carbohydrates20.4 g8%
Salt0.07 gRow 7 - Cell 2

Learn how to make traditional pitta bread 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.


  1. 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.  
  2. 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.  
  3. Set the oven to gas mark 7 or 220°C. Place the baking sheet in the oven to heat up.  
  4. 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.  
  5. 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.  
  6. Best eaten freshly baked, serve the pittas hot with dips, such as hummus and taramasalata. 


  • 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
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies