Pitta Bread:
Easy, Fluffy, and Delicious

These homemade pita (or pitta) breads are so tasty and simple to make, you'll never want store-bought again. Perfectly fluffy and puffy, they're great for dunking or stuffing with your favorite kebab filling. With every bite, you'll feel like you're basking in the Mediterranean sun. It's no wonder this is one of our all-time favorite breads at home!

Stack of freshly baked pita bread in a basket on a textured cloth.

Cooking

You don’t have to make these on the hob you can cook them in the oven or airfyer but expect a different bread, still delicious but not as soft and fluffy with a more crunchier exterior. To bake in the oven use maximum heat and cook for about 7 min.

Frying pan

There is no oil in this recipe and no oil in the pan. It’s essential the pan is heated to a high heat. See recipe for the details on how to check the heat.

Rolling pin flattening dough on a wooden surface
Sliced dough pieces on a wooden cutting board
Hand holding a ball of dough with flour being sprinkled, wooden table surface.
inflated pita bread cooking on a skillet

Pitta Breads

Cooking time

15 min

Prep time:

30 min

Resting time

1 hr 20 min

Ingredients

Dough:

  • 320ml water 

  • 7g instant yeast 

  • 15g sugar 

  • 500g strong / bread flour 

  • 1 x tsp salt 

Neutral oil 

instructions

Add lukewarm water, instant yeast and sugar and mix, then add flour and salt and mix again. Mix until combined.

Place the dough on a floured surface and knead for 5-10 min until smooth. Oil a clean bowl and the top of the clingfilm place the dough in the bowl and cover with the oiled clingfilm.

Place in a warm place for 1 hour. Once risen decompress the dough by pressing it down and cut it into 8. Shape into balls as shown in the video and start to roll each one out (staring from the 1st one you shaped) flour the surface and top and bottom of the dough. Rolls it out turn to the side roll, keep turning and rolling until it’s 2-3mm thick. Once you’ve rolled all 8 place on lightly floured surface or parchment paper and cover and rest for 20 min. 

Heat your pan on high heat, test with some water, the water should turn into beads and go off to the side. Wipe the pan and put the first pitta in, count to 15 before flipping and press it down all around as soon as you put it in, flip and start counting pressing down again. Flip after 15 but don’t press anymore, keep flipping after 15 until it’s puffed up and golden (if only 1 side is puffing press down gently on the side that’s puffing and it will help to push air to the other side and puff out. 

Once ready place in a bowl with a tea towel and keep covered so they stay soft. Wipe the pan with a damp cloth after each pitta to get rid of the flour in the pan. Perfect with kebabs, for sandwiches or dipping. Delicious hot or cold. I guarantee you won’t buy pittas again after making these. 

Enjoy D 🫶