A pitta, or pitta bread, is traditional Greek and Middle Eastern bread. It can be opened up to form a pocket, and can be stuffed with a variety of fillings. Pittas are served alongside main dishes, or used to dip into appetizers.
Learn how to make it. Fast, Easy and Delicious.
Ingredients for 12375ml warm water
7g dried yeast
375g wholemeal flour, sifted, plus extra for dusting
1 teaspoon salt
2 teaspoons sugar
2 teaspoons olive oil
Method
Place the warm water in a small bowl and sprinkle over the yeast and sugar and stir to dissolve.
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and add the yeast mixture. Mix in a little flour from the sides to make a thick liquid; cover and set aside until frothy.
Knead the dough on a lightly floured work surface, for 5-8 minutes until smooth and elastic. Shape into a ball, and sprinkle lightly with flour. Place in an oiled mixing bowl, cover with clingfilm and leave in a warm place for about 1 hour to rise until double the size.
Preheat oven to 240°C (475°F). Knead the dough again, divide into 12 portions and shape each into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out then roll each ball to a 15cm (6 inch) round.
Place onto greased baking sheets and bake for approximately 4 minutes until puffed and light brown. Turn pittas and cook for 4 minutes more. Cooking two at a time will prevent the rolled out pittas from drying out whilst you roll out two more.
Remove from oven and either serve them immediately or wrap them in a thick cloth to keep them soft and warm.
