Pitta Bread:
Easy, Fluffy, and Delicious
These homemade pita (or pitta) breads are so tasty and simple to make, you'll never want store-bought again. Perfectly fluffy and puffy, they're great for dunking or stuffing with your favorite kebab filling. With every bite, you'll feel like you're basking in the Mediterranean sun. It's no wonder this is one of our all-time favorite breads at home!
Pitta Breads
Prep time
30 min
Resting time
1 hr 20 min
Cooking time
15 min
Ingredients
- 320 ml lukewarm water
- 7 g instant yeast
- 15 g sugar
- 500 g strong/bread flour
- 1 tsp salt
- Neutral oil (for bowl + clingfilm)
Instructions
Add water, yeast & sugar and mix. Add flour & salt and mix until combined.
Turn onto a floured surface and knead 5–10 min until smooth. Oil a bowl and the inside of clingfilm, place dough inside, cover, and rest in a warm spot for 1 hr.
Deflate dough, divide into 8 pieces, shape each into a ball. Flour surface and dough, roll each out to 2–3 mm thickness, turning frequently.
Arrange on a floured surface or parchment, cover, and rest 20 min.
Heat a dry pan on high until water “beads” and skitters. Wipe pan, place 1st pitta in, press around edges, cook 15 sec, flip and press, then continue flipping every 15 sec until puffed and golden. If only one side puffs, gently press the other side to coax air in.
Keep cooked pittas in a covered bowl with a tea towel to stay soft. Wipe pan between each to remove flour.
Perfect for kebabs, sandwiches, dips—hot or cold. You’ll never buy shop pittas again!
Enjoy D 🫶
Cooking
You don’t have to make these on the hob you can cook them in the oven or airfyer but expect a different bread, still delicious but not as soft and fluffy with a more crunchier exterior. To bake in the oven use maximum heat and cook for about 7 min.
Frying pan
There is no oil in this recipe and no oil in the pan. It’s essential the pan is heated to a high heat. See recipe for the details on how to check the heat.
Pitta Breads
Cooking time:
15 min
Prep time:
30 min
Resting time:
1 hr 20 min
Ingredients
Dough:
320ml water
7g instant yeast
15g sugar
500g strong / bread flour
1 x tsp salt
Neutral oil
instructions
Add lukewarm water, instant yeast and sugar and mix, then add flour and salt and mix again. Mix until combined.
Place the dough on a floured surface and knead for 5-10 min until smooth. Oil a clean bowl and the top of the clingfilm place the dough in the bowl and cover with the oiled clingfilm.
Place in a warm place for 1 hour. Once risen decompress the dough by pressing it down and cut it into 8. Shape into balls as shown in the video and start to roll each one out (staring from the 1st one you shaped) flour the surface and top and bottom of the dough. Rolls it out turn to the side roll, keep turning and rolling until it’s 2-3mm thick. Once you’ve rolled all 8 place on lightly floured surface or parchment paper and cover and rest for 20 min.
Heat your pan on high heat, test with some water, the water should turn into beads and go off to the side. Wipe the pan and put the first pitta in, count to 15 before flipping and press it down all around as soon as you put it in, flip and start counting pressing down again. Flip after 15 but don’t press anymore, keep flipping after 15 until it’s puffed up and golden (if only 1 side is puffing press down gently on the side that’s puffing and it will help to push air to the other side and puff out.
Once ready place in a bowl with a tea towel and keep covered so they stay soft. Wipe the pan with a damp cloth after each pitta to get rid of the flour in the pan. Perfect with kebabs, for sandwiches or dipping. Delicious hot or cold. I guarantee you won’t buy pittas again after making these.
Enjoy D 🫶