Pita Bread
Use this pita bread recipe to make the simple "pocket breads" that are found all over the Mediterranean and the Middle East.
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Makes: 6 pitas
  • 225 g (8 oz) strong white flour
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 tsp dried yeast
  1. Add the yeast into 140 ml (4½ fl oz) of lukewarm water, mix and allow to stand for 10 minutes.
  2. Add the flour, salt and oil. Mix to form a soft dough.
  3. Knead the dough on a floured surface for at least 5 minutes.
  4. Place the dough in a lightly-greased bowl, cover and put in a warm place until the dough has doubled in size.
  5. Turn the dough out onto a floured surface and knock it back. Cut the dough into 6 equal pieces and roll each piece into a ball.
  6. Preheat the oven with a baking tray inside to 210°C (410°F) fan oven / 230°C (450°F) conventional oven.
  7. Roll half of the balls out into ovals about 5mm (¼") thick. Place them on the pre-heated baking tray and bake for 4-5 minutes until they are puffed up and starting to go brown.
  8. Place the cooked pitas on a cooling rack. Roll out and bake the remaining dough balls.
You can make the pitas bigger by dividing the dough into 4 pieces instead of 6.

To make wholemeal pitas simply use a mixture of half plain flour, half wholemeal flour.

Eat fresh or freeze them for later!