Pitta breads on a cloth next to hummus

Pitta

Name: Pitta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 250g strong white bread flour; 2 tsp dried fast-action yeast; ½ tsp salt

Anna Glover

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Serves 6

Easy

Prep: 10 mins

Cook: 5 mins

, plus proving

A star rating of 5 out of 5.12 ratingsRate

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With just a handful of storecupboard ingredients you can achieve superior fluffy pitta breads that make shop-bought versions pale by comparison

Vegan

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Baba ganoush with cumin crispbreads

A star rating of 5 out of 5.2 ratings

Try our recipe for homemade pitta bread, then try our easy flatbreads, wild garlic and cheddar flatbreads and mussel flatbreads with tarragon butter. Now try more flatbread recipes.

Ingredients

Nutrition

250g strong white bread flour
2 tsp dried fast-action yeast
½ tsp salt

Nutrition: per serving

kcal158
fat0.5g
saturates0.1g
carbs31.5g
sugars0.2g
fibre1.4g
protein6.1g
salt0.4g

Method

step 1

Mix the flour, yeast and salt in a bowl. Gradually add 140ml of warm water until it comes together into a soft dough. Turn onto a lightly floured worksurface and knead for 5-7 mins or until smooth and elastic. Put in a clean bowl and leave in a warm place for 1 hr until doubled in size.
step 2

Tip out the dough and knead again briefly, then divide into six balls. Roll each out to an oval about ½cm thick. Heat the oven to 250C/230C fan/gas 9 and put a heavy non-stick baking tray in for 15 mins to heat up.
step 3

Carefully remove the hot tray and dust it with a little flour. Add the rolled out pittas (you might need to do this in batches depending on how many you can fit on). Cook for 5 mins until puffed up and taking on a little colour. As they come out, wrap in a clean tea towel – this will keep them soft and puffy. They are best eaten on the day but they will keep for three days or freeze well.

Now try more homemade bread recipes.

Two loaves of ciabatta on a wooden board with a bottle of oil and bowl of balsamic vinegar, one sliced into pieces

Authors

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Anna GloverSenior food editor

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