Pitta bread

Tom Herbert makes a quick, simple and delicious bread that can be stuffed or eaten on its own
Pitta bread
  • Rating:
  • Serves: 8
  • Cook Time: 1 minutes
  • Prep Time: 15 minutes plus 30 mins proving
  • Effort: easy


  • 500 g strong white flour, plus extra for dusting
  • 10 g sea salt
  • 10 g fresh yeast, or 5g dried yeast, mixed with a little of the water
  • 285 ml warm water
  • 20 ml rapeseed oil or olive oil

Tips and Suggestions

This is a very simple dough to make, and the resulting pitta are delicious. The olive oil enhances the texture, aroma and keeping qualities of the bread. This dough could also be used to make rolls, pizza bases, focaccia, or a lush tin loaf.


1. Combine the flour and salt in a bowl. In a jug, mix the yeast with the warm water, then pour into the flour and mix until dough comes together, adding the oil.

2. Knead the dough for about 10 minutes, until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until doubled in size.

3. Preheat the oven or a covered barbecue to 240C/220C fan/gas 9. Put a baking stone in to heat, if you have one, alternatively preheat a baking sheet.

4. Weigh the dough into 100g portions (you should easily get about eight) and roll each portion into a ball. Leave the balls for 5-10 minutes to relax a little,

5. Roll each dough ball out in one direction on a lightly floured surface and bake immediately. At these temperatures, the dough will blister and balloon in less than a minute and will be baked and ready for eating. Take care, as the pitta will be filled with steam and can easily burn.

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