Pita Bread Recipe
Fresh homemade pita is a world away from the packet kind — soft, warm and puffed with a pocket just waiting for fillings. With a handful of pantry ingredients and a very hot oven, you can bake a batch in under two hours.
- Prep time
- 1 hr 20 mins
- Cook time
- 15 mins
- Total time
- 1 hr 35 mins
- Servings
- 4 servings
- Calories
- 310
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast (1 sachet)
- 2 teaspoons caster sugar
- 1.5 teaspoons fine salt
- 300 ml warm water
- 2 tablespoons olive oil, plus extra for greasing
- 1 tablespoon plain flour, for dusting
- Sea salt flakes, for sprinkling (optional)
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and olive oil, then stir until a shaggy dough forms.
- Knead on a lightly floured surface for 8 to 10 minutes, until smooth and springy. Place in a lightly oiled bowl, cover, and leave in a warm spot for about 1 hour, until doubled in size.
- Punch the dough down and divide it into 8 equal pieces. Roll each piece into a ball, cover loosely, and rest for 10 minutes.
- Heat your oven to its highest setting, around 250°C, with a baking tray or pizza stone inside. Roll each ball into a round about 15 cm across and 5 mm thick.
- Bake two or three pitas at a time directly on the hot tray for 3 to 4 minutes, until puffed and lightly golden. Do not open the oven door while they puff.
- Transfer the baked pitas to a clean tea towel and wrap them up so they stay soft. Repeat with the remaining dough and serve warm.
Pro tips
- A screaming-hot oven is the secret to a good puff, so preheat the tray or stone for at least 20 minutes.
- Roll the rounds evenly — thin spots will not puff and thick spots stay doughy.
- Wrapping the pitas in a towel straight from the oven keeps them soft and foldable.
- Freeze cooled pitas in a sealed bag for up to a month and reheat them in a dry pan or warm oven.
Frequently asked questions
Why didn't my pitas puff up?
The oven or baking surface was probably not hot enough, or the dough was rolled unevenly. Preheat thoroughly and roll each round to an even 5 mm thickness.
Can I cook pita in a frying pan?
Yes, a dry cast-iron or heavy pan over high heat works well. Cook each pita for 1 to 2 minutes per side until puffed and lightly spotted.
How do I store homemade pita?
Keep them wrapped in a tea towel and then in a sealed bag for up to 2 days, or freeze them for up to a month.
Can I use plain flour instead of bread flour?
You can, though bread flour gives a chewier, sturdier pita. With plain flour, knead a couple of minutes longer for better structure.
