Soft Pitta Breads

    2 hours 6 min

    These pitta breads are deliciously soft. They need to be brushed with oil and grilled or pan-toasted before serving. Enjoy as part of a meze meal, with dips or as a sandwich wrap.

    5 people made this

    Serves: 6 

    • 1 tablespoon dried active baking yeast
    • 1 tablespoon caster sugar
    • 125ml warm water
    • 500g bread flour
    • 2 teaspoons salt
    • 250ml warm water
    • 1 tablespoon olive oil

    Prep:30min  ›  Cook:6min  ›  Extra time:1hr30min proofing  ›  Ready in:2hr6min 

    1. Dissolve yeast and sugar in 125ml warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 250ml warm water.
    2. In a large mixing bowl, add flour and make a well in the centre. Add yeast mixture and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover and place in a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead for 5 minutes more.
    3. Preheat oven to 180 C / Gas 4 and lightly grease some baking trays.
    4. Take pieces of dough slightly larger than an egg and roll out on a floured surface to 5mm thick. (For larger or smaller pitta bread pieces, take more or less dough). Prick the bread with a fork in several places.
    5. Place on baking trays and bake in preheated oven on the lowest oven rack for 2-3 minutes, then turn the pittas over and bake for another 2-3 minutes. Remove from oven and place on a tray covered with a clean tea towel, with another clean towel on top. When thoroughly cooled, pittas can be stored in plastic bags in the refrigerator or frozen.
    6. Before using, brown in a lightly oiled frying pan for a few minutes until browned on both sides.

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    Reviews in English (2)


    Made very soft and enjoyable flat breads. Didn't achieve the pocket associated with pitta bread. Also needed to cook at higher temperature than in receipe. Used 180 degrees C fan oven.  -  26 May 2015


    Fabulous results, and extremely easy,  -  30 Jun 2012