Pitta bread

Pitta bread

How to Cook Bread
Peter Cassidy

It is worth investing in a non-stick baking sheet as it allows the pitta breads to be cooked without oil, giving the traditional dry finish, rather than a ‘fried’ exterior. They can also be cooked in a dry frying pan on the hob, in batches.


Quantity Ingredient
15g fresh yeast
250-280ml tepid water
1 teaspoon caster sugar
375g strong white flour, plus extra if needed and to dust
1 1/4 teaspoons salt
oil, to grease


  1. Dissolve the yeast in 100ml of the tepid water and stir in the sugar. Set aside for 10–15 minutes until frothy.
  2. Sift the flour and salt into a large bowl. Pour the yeast mixture over the flour, add another 150ml tepid water and stir the liquid into the flour. Add a little more water or flour as necessary to create a soft, sticky dough. Stir the dough well with a wooden spoon until well combined and a little elastic.
  3. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it is less sticky, smooth and elastic.
  4. Put the dough into an oiled bowl and turn it over so it is fully coated with oil. Cover with cling film and leave the dough to rise in a warm place until doubled in size, about 1 hour.
  5. Place the risen dough on a lightly floured surface and roll it out into a long sausage. Cut the dough into 10–12 equal pieces and roll each piece into a ball. Cover with lightly oiled cling film and leave to rest for 10 minutes.
  6. Meanwhile, heat the oven to 250°C and place a large baking sheet in the bottom third of the oven to heat up.
  7. Roll out each ball of dough into a circle or slipper shape, about 5mm thick.
  8. Cook the pitta breads in batches as they are rolled. Bake for about 5 minutes until they have puffed up, then turn the pittas over and bake for a further 2–3 minutes until cooked, with no sign of grey uncooked dough.
  9. Remove the pitta breads from the oven and serve warm. Any unused pittas can be wrapped and frozen, to be defrosted and reheated when required.
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