Pitta Bread
Pitta bread is a perfect addition to brunch, lunch, or dinner—and it’s incredibly easy to make. Once you try homemade, you’ll see how different (and better) it is compared to store-bought versions.
Makes 8
Hands-on Time 30 minutes
Proving Time +2 hours
Cooking Time 5 minutes
Ingredients
400g strong white bread flour (plus extra for dusting)
2 tsp fast-action yeast
1 tsp fine sea salt
1 tsp caster sugar
2 tsp nigella seeds (optional)
1 1/2 tbsp olive oil (plus extra for greasing)
260ml water
Equipment
Mixing bowl
Tea towel or clingfilm
Baking sheet
Rolling pin
Wire rack
Method
1. Make the Dough
In a mixing bowl, add flour. Place yeast on one side and salt, sugar, nigella seeds (if using), and 1 1/2 tbsp olive oil on the other.
Add water and combine using your hands or a freestanding mixer until the flour is fully incorporated.
If kneading by hand, tip the dough onto a lightly oiled surface and knead for 10 minutes until smooth.
Lightly oil the mixing bowl, return the dough to it, and cover with a tea towel or clingfilm. Let it double in size (or leave overnight in the fridge for a slow prove).
2. Shape and Bake the Pittas
Preheat the oven to 240°C/220°C (fan)/475°F/Gas Mark 9. Place a baking sheet on a high shelf to heat up.
Flour the worktop and tip out the dough. Divide into 8 pieces and let sit for 15 minutes.
Roll each piece into a circle, dusting with flour to prevent sticking. Stack the rolled dough pieces.
Carefully place all the rounds onto the hot baking sheet and bake on the high shelf for 5 minutes until golden and puffed up.
3. Cool and Serve
Transfer the pittas to a wire rack to cool. Slice open and fill as desired.
Enjoy!
