Pitta Bread
Fresh, homemade pitta bread made in minutes! Soft, fluffy, and perfect for dipping or stuffing, give this recipe a try today!
Ingredients
- 2 Teaspoons Fast-action dried yeast
- 500 Grams Strong white bread flour plus extra for dusting
- 2 Teaspoons Salt
- 1 Tablespoon Olive oil
- 300 Milliliters Warm water
Instructions
- In a measuring jug, mix the yeast with 300 ml warm water. Leave it for 5 minutes until the yeast becomes bubbly and frothy.2 Teaspoons Fast-action dried yeast, 300 Milliliters Warm water
- Then in a large mixing bowl add the bread flour, salt, and olive oil and the yeast mixture. Stir to combine and bring it together into a soft dough.500 Grams Strong white bread flour, 2 Teaspoons Salt, 1 Tablespoon Olive oil
- Tip the dough onto a lightly floured surface. Knead for 5-10 minutes until the dough is smooth, soft, and elastic. Use as little extra flour as possible, just enough to stop the dough from sticking.
- Place the kneaded dough into a lightly oiled bowl, cover it with a tea towel, and leave it to rise for about 1 hour or until it doubles in size.
- Preheat your oven as high as it will go, ideally 250°C (230°C fan) or gas mark 9. Place a large baking tray in the middle of the oven to heat up.
- Once the dough has risen, divide it into eight equal balls, the easiest way is to divide the dough into eighths like you would slice a cake.
- Flatten each ball into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval shape, around 20 cm long, 1/2 cm thick.
- Carefully remove the hot tray from the oven and dust it lightly with flour so the dough won't stick to the tray. Place the rolled-out pittas directly onto the tray, if necessary, do this in batches. Quickly return the tray to the oven and bake for 5 minutes, or until the pittas have puffed up and turned a pale golden color.
- Once baked, cover the pittas in a clean tea towel to keep them soft while you cook the rest.
Notes
Tips and Tricks
- Flour Tip: When kneading, try to use as little extra flour as possible to maintain a light and airy texture for the pittas. If the dough sticks, just dust your hands and work surface lightly.
- Warm Water: Make sure the water is warm, not hot, to activate the yeast properly. Water that's too hot can kill the yeast and prevent the dough from rising.
- Oven Tip: For the best puff, the oven should be as hot as possible, and the baking tray should be preheated to ensure the pittas cook quickly and evenly.
- Storage: If you have any leftover pittas, store them in an airtight container or wrap them in a clean tea towel. They’ll stay soft for a few days or can be frozen for later use.
- Flavor Additions: Feel free to add herbs like rosemary or garlic to the dough for extra flavor!
Nutrition
Calories: 230kcalCarbohydrates: 46gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 600mgPotassium: 70mgFiber: 2gSugar: 0.2gVitamin A: 5IUVitamin C: 0.003mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!