Pitta Bread

An easy recipe to make 8 pitta breads.

5 from 1 vote

Print Pin Save

Course: Appetizer, bread, Side Dish

Cuisine: Asian, British, Indian

Keyword: bread, easy pitta bread, flatbread, pitta, pocket

Prep Time: 15

Cook Time: 5

Proving time: 1

Total Time: 1 20

Servings: pitta breads

Calories: 246kcal

Author: Martin (Dad What Cooks)

Cost: £3

Mix all the ingredients in a stand mixer for 5 minutes. Wait for the mix to pull away from the sides.
500 g Bread flour, 1 tsp Instant yeast, 1 tsp salt, 300 ml Water, 1 tbsp Vegetable oil
Cover the mix and let the mix rise for an hour or so until it doubles in size. UK climate is around 60 - 90 minutes.
Put a baking tray or baking stone in the oven and then start heating up the oven as hot as you can. This is about 240℃/460℉/Gas8 on a conventional oven.
Once risen, ball up 8 blobs of dough, each around 100g each. Cover them gently with cling film for 10 to 15 minutes.
Roll out a ball into an oval shape. You may need to add a bit of flour to the rolling pin to make sure the pitta does not stick. Do a couple at a time and then when they are ready, pop in the oven for 4 to 5 minutes. They will puff up and as soon as they start to brown off, take them out placing them on a cooling rack.
Covering them with a tea towel will keep the steam in and keep them warm.

When mixing, if the mix sticks to the side and is too runny, add a tablespoon more flour. If it's too dry and cracking, add a tablespoon of water.

When rolling out, use a little flour on the rolling pin beforehand to stop it sticking.