- Dish type
- Pitta bread
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.
995 people made this
- 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
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(914)
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
How to cook the perfect pitta bread
T hese barely leavened breads, known to us by their Israeli name, but common throughout the Arab world, are some of the most ancient in existence. Although flat in appearance, they are designed to puff up during baking and then sink, creating a hollow interior that makes a handy repository for fillings. Quick to make, and easy to eat, it’s little wonder they’re popular, in various forms, from southern Europe to north Africa, not only for stuffing, but also as utensils for dipping or scooping food, and bulking out soups and salads.
Sealed in long-life packaging, pitta can be picked up at most supermarkets for mere pennies – so why bother to make your own? Because, unless you’re lucky enough to be able to find them freshly baked, shop-bought pitta is a very poor relation, just like pizza bases, or indeed hummus. The real thing is soft and chewy, rather than tough, with a fluffy interior perfect for soaking up sauces – they’re well worth the pretty minimal effort.
Yvonne Ruperti’s pitta bread. Photograph: Felicity Cloake/The Guardian
PITA BREAD IN GREECE
Greek Pita bread is one of the most ancient known bread. The recipe derives from the middle eastern Pitas. Originally, Greek Pita was prepared with barley flour, and later with other cereals.
In Greece, like in many Mediterranean countries, Pita bread is an unique element on the table, served along with appetizers like Melitzanosalata, Greek Salad, and Tzatziki, or filled with Souvlaki and Gyros.
- 2 cups all-purpose flour
- 1 cup pastry flour
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon active dry yeast
- 1 tablespoon applesauce
- ½ teaspoon salt
- 1 ½ teaspoons white sugar
- 1 tablespoon olive oil
Dissolve the yeast and sugar in the warm water.
Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency.
Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
There are two ways to cook pita bread. The flavor is a bit different with both. To Bake Pita: Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag. To Fry Pita: Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
- 1 1/4 cups warm water (100 degrees to 110 degrees)
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon salt
- 1 1/2 teaspoons olive oil, plus more for bowl
Pour water into the bowl of an electric mixer. Sprinkle yeast over water, and stir to dissolve. Use the paddle attachment to mix in 1 1/2 cups flour. Cover bowl let sit in a warm place for about 1 1/2 hours, until dough has doubled in bulk.
Sprinkle salt over flour and yeast mixture, and add olive oil and remaining 1 1/2 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 5 minutes.
Transfer dough to a floured work surface, and knead about 10 turns, forming a ball. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until dough has doubled in bulk, about 1 1/4 hours.
Heat oven to 450 degrees. Turn dough out onto a board, and cut in half. Cut each half into four pieces, and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6 to 8 minutes. Repeat, baking two pita breads at a time.
To make the dough, tip all the ingredients, along with 11 fl oz (310 ml) water, into the breadmaker in the order stated in your manual.
Then set the machine to the dough-only setting (as the pittas are going to be baked in the oven). Now simply press start and let the machine do all the work. When you are ready to bake the pittas, pre-heat the oven to gas mark 7, 425°F (220°C). Then transfer the dough from the breadmaker to a flat, lightly floured surface, divide it into 12 equal portions and roll out three of them to oval shapes measuring roughly 4 x 8 inches (10 x 20 cm), covering the remaining dough with a clean tea cloth. Dust the tops lightly with flour and place them on the baking tray. Now pop them into the oven, on a high shelf, and bake them for 8-10 minutes, or until they have become golden and puffy.
Meanwhile, prepare the next three portions and when the first ones are ready, remove them from the oven and wrap them in another tea cloth. (If they're allowed to cool without this, they get too crisp, and a pitta should be soft, not crunchy.) Now just carry on cooking and wrapping the rest of the pittas. It's nice to serve them fresh from the oven with Hummus or Tunisian Aubergine Salad (see related recipes below), or, if you're making them in advance, warm them through briefly in the oven before serving.
Golden Pita Bread
Pita bread is one of those things (like English muffins, like soft pretzels) that most people simply don't think of making. "It's too hard. It won't work. They won't puff up." Not true! This is just a simple white bread recipe cooked in an unusual way. They will puff up honest. And fresh, golden pita bread, hot from the oven, is a revelation it makes those packaged pitas pale (literally) by comparison.
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 teaspoons King Arthur Easy-Roll Dough Improver*
- 2 teaspoons sugar
- 1 1/2 teaspoons (9g) salt
- 1 cup (227g) water
- 2 tablespoons (25g) vegetable oil
*Optional, but it relaxes the dough, allowing you to roll it into pita shapes much more easily.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with the rest of the ingredients, mixing to form a shaggy/rough dough.
Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.
Place the dough in a lightly greased bowl, and allow it to rest for 1 hour it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
Perfect your technique
Getting the pop in your pita
Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).
Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)
Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough raise the heat for the next batch.)
Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.
Store cooled pitas in an airtight container or plastic bag.
Tips from our Bakers
Join King Arthur baker Martin Philip and his family as they bake Golden Pita Bread together, start to finish. Watch Martin Bakes at Home - Golden Pita now.
- 4 1/2 cups unbleached all-purpose flour, plus more for dusting
- 2 envelopes (1/4 ounce each) active dry yeast (2 1/4 teaspoons each)
- 1 tablespoon honey
- 2 1/4 cups warm water (110 degrees)
- 1 1/2 cups whole-wheat flour
- 1 tablespoon kosher salt
- 1/3 cup extra-virgin olive oil, plus more for bowl
- Fine cornmeal, for sprinkling
In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
Form and bake the dough:
Punch down dough, and form into a ball then turn out onto a floured surface.
Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.
Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.
Flatten each ball into a 6-inch round with a lightly floured rolling pin.
Transfer rounds to rimmed baking sheets sprinkled with cornmeal drape with kitchen towels. Let rest 30 minutes.
Meanwhile, preheat oven to 500 degrees and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel cover to steam and keep warm. Bake remaining pitas and serve.
What we Use our Sourdough Pitta Bread for?
Whilst stuffing pitta bread with delicious sandwich fillings or more traditional Middle Eastern Falafel is definitely the most popular way to use Pitta Bread, there are a lot more you can do with them.
- Use them as a pizza base and top with your favourite pizza toppings.
- Make pitta crisps. Cut pittas into strips, drizzle with olive oil and generously season with salt. Spread in a single layer on a large tray and bake in the oven for 10-12 minutes until crispy.
- Dip in hummus (obviously!)
- Serve with your BBQ‘ed burger or sausages instead of the burger or hot dog buns.
But if you insist on stuffing the pitta bread pockets with all things delicious, we will be sharing one of our favourite recipes soon.
In a medium mixing bowl, combine water, oil, sugar, yeast, salt, and whole wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.
Using clean hands, knead the dough in the bowl for 10 minutes or until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.
Turn dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.
Meanwhile, place a baking steel or 12-inch cast iron skillet on the top oven rack and preheat oven to 500°F (260°C). Line a plate with a large, clean kitchen towel and set aside.
Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.
Roll each piece of dough into about a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 30 minutes.
Working with as many pitas as will fit on the steel at once, pick up each pita and place on the steel top side down. (If using a cast iron skillet, bake one pita at a time.) Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake.
Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.
For an extra-charred finish, heat a cast iron skillet on the stovetop over high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.