Pitta bread

    45 min

    This is an easy recipe for pitta bread. Use your bread machine to help the dough rise easily, otherwise - cover and let it rise in a warm place.

    996 people made this

    Serves: 8 

    • 250ml (9 fl oz) warm water (45 C)
    • 375g (13 oz) plain flour
    • 1 teaspoon salt
    • 1 tablespoon olive oil
    • 1 1/2 teaspoons caster sugar
    • 1 1/2 teaspoons dried active baking yeast

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
    2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 25cm (10 in) rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 18cm (3 to 7 in) circle. Set aside on a lightly floured work surface. Cover with a cloth. Let pittas rise about 30 minutes until slightly puffy.
    3. Preheat oven to 260 C / Gas mark 10. Place 2 or 3 pittas on a wire cooling rack. Place rack directly on oven rack. Bake pittas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pittas in a sealed brown paper bag or cover them with a damp drying cloth until soft.
    4. Once pittas are softened, either cut in half or split top edge for half or whole pittas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

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    Reviews in English (723)


    Altered ingredient amounts. Very good pittas! I added an extra tsp of salt but now wished I wouldn't have...I personally didn't think it needed it. I don't have a breadmaker so I disolved the yeast in warm water, added the remaining ingredients and mixed and kneaded for apprx 8 min (or until it felt right). I let it rise for 1.5 hours (until dough had doubled in size) and then followed the recipe per instructed. My oven produced 8 beautiful pittas that are pretty tasty and were easy to make. Thanks Sandy!  -  14 Jul 2008


    Great recipe! Both me and my partner loved it. It's the first recipe I tried where the pockets could actually hold anything inside. Much better than shop bought. I brushed some olive oil on a few of them before baking and it gave them a nice golden colour and a unique taste.  -  14 Jul 2008


    Made this with Spelt flour and reduced the water by 30% as I always find necessary with spelt. A nice and easy quick way to make bread.  -  22 May 2012