Pitta Bread

If you’ve never made homemade pitta bread, you’re in for a treat. I’m here to tell you that making your own pitta bread is so much easier than you might think! This Pitta Bread Recipe is simple, straightforward, and requires just a few basic ingredients that you probably already have at home. The best part? In just over an hour, you can have warm, soft pittas fresh from the oven, ready to stuff, dip, or enjoy on their own.

I love making pitta bread because it’s quick to prepare, and the results are far superior to store-bought versions. Plus, once you try this recipe, you’ll never go back! Let me walk you through how to make these fluffy, pocketed pittas at home, so you can enjoy them whenever you like.

Why This Pitta Bread Recipe is a Game-Changer

What makes my Pitta Bread Recipe so special is how simple the ingredients are. You probably already have everything you need in your pantry. The combination of strong white bread flour, fast-action dried yeast, olive oil, and a few other staples creates a dough that’s easy to work with and results in the fluffiest, softest pittas.

I love that you can customize this recipe. Want to add a little extra olive oil for a richer flavor? Go for it. You can even experiment with a touch of garlic or herbs to make them your own. I’ve tried it both ways, and the versatility is one of the reasons I keep coming back to this recipe. No matter how I tweak it, the result is always the same: a delicious, soft bread that’s perfect for dipping, filling, or simply enjoying warm out of the oven.

Let’s Get Baking: How to Make Pitta Bread

Making pitta bread at home is so much easier than you might think. Here’s how I do it:

1. Activate the Yeast: First, I mix 2 teaspoons of fast-action dried yeast with 300 ml of warm water. I let it sit for about 5 minutes to allow the yeast to become bubbly and frothy. This is crucial because it ensures that the dough will rise beautifully.
2. Combine the Ingredients: After the yeast is ready, I add 500 g of strong white bread flour, 2 teaspoons of salt, and 1 tablespoon of olive oil to the mixture. I stir everything together until it forms a soft dough. The dough might look a little rough around the edges, but that’s totally normal!
3. Knead the Dough: I transfer the dough to a lightly floured surface and knead it for about 5-10 minutes until it becomes soft, smooth, and elastic. I try to use as little extra flour as possible, the less flour you use, the fluffier the pitta will be!
4. Let the Dough Rise: Once the dough is kneaded, I place it in a lightly oiled bowl, cover it with a tea towel, and leave it to rise for about an hour, or until it doubles in size. This is the part where the dough works its magic and gets nice and fluffy.
5. Shape the Dough: Once the dough has risen, I divide it into 8 equal balls. Then, using my hands, I flatten each ball into a disc and roll it out on a lightly floured surface. I aim for an oval shape, roughly 20 cm long, and about 5 mm thick.
6. Bake the Pitta: Now comes the fun part! I preheat the oven as high as it will go (about 250°C or gas mark 9). I also place a large baking tray in the oven to heat up while I prepare the pittas. Once the tray is hot, I carefully place the rolled-out dough onto the tray and bake for 5-6 minutes, or until the pittas puff up and turn a pale golden color.
7. Keep the Pitta Soft: After baking, cover the pitta breads with a clean tea towel to keep them soft while the others bake. This helps maintain their fluffiness until you’re ready to eat!

Why You’ll Love This Pitta Bread Recipe

What I love most about this Pitta Bread Recipe is how versatile it is. You can serve these pittas with a variety of dips like hummus, tzatziki, or baba ganoush, or stuff them with your favorite fillings, think falafel, roasted veggies, or even grilled meats. They’re also great for making wraps or sandwiches too.
And the best part? These homemade pittas taste so much better than store-bought versions. They’re soft, warm, and fresh, with a texture that’s impossible to beat. Plus, there’s something so satisfying about pulling them straight from the oven, knowing you made them with your own hands.

A Few Tips for Perfect Pitta Bread Every Time

• Flour Tips: When you’re kneading the dough, use as little extra flour as possible. Too much flour will make the dough dense and heavy, which will affect how fluffy the pittas turn out.
• Hot Oven: The oven needs to be super hot to make the pittas puff up perfectly. Don’t skip the step of preheating your baking tray in the oven, this is key to getting that soft, pocketed texture.
• Extra Flavor: Feel free to add a little extra flavor by incorporating garlic, herbs, or spices into the dough. It’s a fun way to make the pittas your own!
• Storage: If you have any leftovers, store them in an airtight container or wrap them in a clean tea towel. They’ll stay soft for a few days and can even be frozen for later.