Thursday, 15 September 2016

Fresh Pitta Bread

Making pitta bread at home leads to a wonderfully thick pocket and, once you ignore rising time, is surprisingly easy. You can also put all the ingredients in a bread maker on a pizza dough setting to get the same result.


  • 250g strong white flour
  • 1 sachet of fast action yeast
  • 1 tsp salt
  • 2 tsp olive oil
  • 150ml of water


  1. Mix the flour, yeast, salt and olive oil in a large bowl.
  2. Add the water and mix the dough together with your fingers.
  3. Flour takes a while to absorb the water, so you'll need to work it with your hands for a few minutes to get a smooth dough. If it looks a little too dry and cracks then add a bit more water, about a teaspoon at a time, kneading for about a minute before deciding if it's still too dry.
  4. Knead for a further 5 minutes, then cover the bowl with clingfilm and leave in a warm place for about an hour.
  5. Place a pizza stone or the thickest baking tray you have into your oven and pre-heat to 250 degrees.
  6. Tip the dough out onto a floured surface and fold it back in on itself until you've knocked the bubbles out of it.
  7. Divide into 6 evenly sized balls.
  8. Dust the surface with flour and use a rolling pin to roll each ball out into an oval about half a cm thick.
  9. Remove the pizza stone from the oven and place the ovals on it before returning to the oven. Unless you have a huge pizza stone you'll have to do the cooking in two or three batches.
  10. Cook the pitta in the oven for about 5 minutes. They'll puff up into big domes and you want to remove them from the oven as soon as they start to colour.
  11. Cover the cooked pitta with a clean tea-towel and leave to cool before eating.

Makes 6 pitta bread.

No comments:

Post a Comment