Pitta Bread


Soft, slightly bubbly pitta bread is a pleasure to make. It can be eaten in a variety of ways, such as Mediterranean-style filled with salad or little chunks of filling such as vegetarian curry etc. Or it can be torn in pieces and dipped in savoury dips such as hummus.


500g/1 ¼ lb/5 cups strong white bread flour, or half white and half wholemeal (whole-wheat) or (gluten-free)

12,5ml/2 ½ tsp easy blend (rapid-rise) dried yeast

15ml/1 tbsp salt

15ml/1 tbsp olive oil


1.Combine the flour, yeast and salt.Combine the oil and 250ml/8fl oz/1 cup water, then add half of the flour mixture, stirring in the direction, until dough is stiff. Knead in the remaining flour. Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.

2.Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.

3.Divide the dough into 12 equal pieces. With lightly floured hands, then flatten each piece, then roll out into a round measuring about 20cm/8in and about 4mm-1cm1/4 -1/2 in thick. Keep the rolled breads covered while you make the remaining pittas.

4.Heat a heavy frying pan over a medium-high heat. When hot, lay one of the flatted dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for 1 minuets.

5.When large bubbles start to form on the bread, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread when the bubbles have formed. Cook for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough. Wrap the pitta breads in clean dish towel, stacking them as each one is cooked. Serve the pittas hot while they soft and moist.

One Comment

Comments are closed.