Pitta Breads

This recipe uses my simple white bread recipe.

baked pitta bread


500g white bread flour
330-340g (or ml) water (You may need more or less depending on flour)
5-7g easy bake yeast or 10g fresh yeast
10g salt (or if you prefer you can go as low as 5g of salt)


Place the flour, yeast, salt and water in a large bowl. Using a scraper or your hand (use it as if it was a claw) mix the flour and water until thoroughly mixed. There should be no dry flour left in the bowl. Form into a loose ball. Cover the bowl with clingfilm and leave to stand for 10 minutes. Follow the stretch and fold method or knead for ten minutes. Cover and leave to prove until doubled in size.

Preheat your oven to 250°C or the highest it will go and place your baking stone or solid baking tray in to warm up with the oven. You can also bake these on the barbecue or in a hot pan on the stove. Place a solid tray on the grill to heat up.

Divide the dough into six pieces. Lightly flour the surface. Roll each piece thinly into an oval shape.

Rolling pitta breads

Place the pittas onto the solid sheet. Bake the pittas for 2-3 minutes each side. They should still be pale and soft when baked.

Wrap your baked pitta breads in a clean cotton tea towel as soon as they come out of the oven to help them steam and keep soft.

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