Perfect Pitta Bread

    50 min

    This pitta bread can either be baked or pan-fried. Both give different results, so feel free to experiment. Enjoy on their own, as a sandwich wrap or with Greek dips and spreads.

    26 people made this

    Makes: 8 pitta breads

    • 250g plain flour
    • 125g pastry flour
    • 250ml warm water (45 degrees C)
    • 1 teaspoon dried active baking yeast
    • 1 tablespoon apple sauce
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons caster sugar
    • 1 tablespoon olive oil

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Dissolve the yeast and sugar in the warm water.
    2. Combine the plain flour, pastry flour and salt in a bowl. Stir in the yeast mixture and apple sauce and knead. Dough should not be sticky, but it should not be dry either. If too sticky add 1 tablespoon of plain flour until you get the right consistency. If too dry, add 1 tablespoons of water until you get the right consistency.
    3. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out to 15 to 20cm circle
    4. There are two ways to cook pitta bread. The end result is a bit different with each one.
      To Bake Pitta:
      Preheat oven to 260 C / Gas 10 and place a pitta on a wire rack. Transfer the wire rack into the oven and cook for 3 minutes or until the bread stops puffing up. When you take it out, carefully squeeze out the air from the pitta using a tea towel, be careful it is hot. Quickly transfer to a plastic freezer bag.
      To Fry Pitta:
      Heat olive oil in a frying pan over high heat. When almost smoking, place a pitta in the pan and cook for a few minutes on each side, until brown spots begin to appear. It should look something like a tortilla when it is done. Put in a plastic bag once it has cooled a bit.


    Pastry flour has a reduced amount of gluten compared to plain flour. It produces baked items that are delicate and crisp.
    You can substitute in the following. You will need to blend 120g plain flour with 1 tablespoon corn flour for this recipe.

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    Reviews in English (14)


    I made the pita bread with my own modifications. I changed the portion of pastry flour to 1 1/4 cups of bread flour. I also substituted 1 tablespoon of honey instead of 1 1/2 teaspoon of white sugar. I used a standmixer with the dough kneader attached, then hand knead after that. Not mentioned in the recipe..., you need to put the dough in a warm area and let it rise for 30 minutes. Knead it the second time. Do a baguette roll to the dough (the technique can be found here). Pre-heat the oven to 500 degree F with the pizza stone inside (rack in the lower third). Cut the dough into 12 small pieces. Stack two pieces then roll them together (so the dough would have more air). Make sure the rolled out dough is near paper-thin (VERY important and this is what makes this recipe a pita instead of a thin crusted pizza dough). Spray some water on pizza stone before place the thin dough on top. Baked for 5-minutes or until it's slightly browned (so it'll be slightly crispy, puffy alone is not enough! Use your oven light to monitor). When ready, flip the lightly browned & puffy pita over (upsidedown) on a flat surface. Soak a piece of paper towel with water, then use it to press the pita down (slowly or it'll break). After the pita cooled to room temperature, put it in an air-tight container, if not consumed immediately.  -  16 Mar 2006  (Review from Allrecipes US | Canada)


    Did not get soft at all. They basically weren't pita breads, more like hard pizza shells.  -  27 Apr 2000  (Review from Allrecipes US | Canada)


    Amazing recipe, I can't believe how much they charge in the store for something that is so easy to make yourself at home. They even have the pocket inside! I baked mine on a pizza stone. They turned out great.  -  31 Dec 2008  (Review from Allrecipes US | Canada)