Pitta Breads

Makes 11 standard sized pitta.

This recipe is based on the one in the book Honey and Co – they prefer live yeast but dried is perfectly fine. I add my water slightly warmer than generally suggested in all bread recipes due to how quickly it cools as you pour it into the flour mix (particularly when using metal bowls) – if you add hand warm water (~40c) it will cool to below yeasts optimum growth temp (~32c) too quickly and the rise will be slow…. too hot however and the bread will not come together and the yeast will die.

  • 500g strong white bread flour
  • 2 tsp. dried yeast
  • 1 tbsp. salt
  • 2 tbsp. olive oil
  • 1 tsp sugar

In your mixing bowl mix the flour, sugar, salt and yeast and start the mixer with the bread hook (or stir it all up by hand). Next pour in around 320ml of hand-warm water while mixing all the time.

Combine well then add 2 tsbp. of olive oil.

Knead for 10 mins (5 is fine on a stand mixer) and leave to rise to more than double in size.

Separate into 80g balls, leave to rise for another 30 mins and then roll them out about 5mm thick – one direction only for the standard shape, or flip it over and roll 90 degrees again to that so you end up with round pittas.

Add however many you can fit onto a very hot baking tray in very hot oven for 3 mins – after 2 they should be starting to look like american footballs as they fill with air – don’t leave them in much longer or they will brown and crisp.


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