Home-baked Pitta Bread

BAKING CHALLENGE, WEEK 4: pitta breads.

Again these aren’t so readily available to us because of their frequent sesame content (although Marks & Spencer and Tesco do sell ones we can have) so, another good reason to be making them.

I don’t know why but I had always presumed that pittas would be really hard to make. And how exactly do you make the pocket in the middle? Well, as it turned out they were quite a breeze, and rather satisfying too. They are made using a basic bread dough, left to rise and then knocked back. Once it’s been portioned you simply roll each out and bake on a pre-heated baking tray for about 3 minutes – and out pops a soft, air-filled pocketed pitta. Wonder how they knew how to do that? Clever little things. These were delicious served with my cannellini bean and rosemary dip (which I will be blogging about soon). I’m really enjoying this bread baking challenge!

Pitta Bread (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)


makes 10

  • 3 cups of bread flour
  • 1 tsp salt
  • 3/4 tbsp caster sugar
  • 2 tsps dried yeast
  • 1 1/4 cups warm water
  • 2 tbsps extra virgin olive oil.

– Sift the flour into a large bowl. Stir in the salt, sugar and yeast.

– Make a well in the centre and pour in the water and oil.

– Bring together and then knead well to make a soft, smooth, elastic dough.

– Lightly oil the bowl. Place the dough in the bowl, cover with cling film and leave to double in size (at least an hour).

– Preheat the oven to 220 degrees Centigrade/Gas mark 6.

– Place a baking sheet/stone on the middle rack and leave to heat.

– Divide the dough into 10 equal sized balls. Roll out to an oval shape.

– Place 3 at a time directly on the baking sheet.

– Bake for 3 minutes, until puffed and starting to turn brown.

– Remove and cool on a wire rack.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

7 thoughts on “Home-baked Pitta Bread

  1. Your pitas look beautifully puffed! How thick do you roll the dough out to be before you bake them? I have made these using a basic pizza dough recipe and its tasty but it doesn’t puff very well. Might have to try your recipe instead!

  2. I need to get back in the kitchen to experiment. I have to avoid yeast which makes things a little more difficult. The weather is cool and a perfect time to be in the kitchen but I can’t get myself motivated to be in there experimenting. Suddenly I will feel like it, and it will be too hot.

  3. This is going to sound stupid, but I had no idea that pittas were supposed to be so fluffy. I guess I’ve only seen the one’s in the grocery store, which are sad and paper thin. I never understood how someone was expected to stuff anything inside of one; now I get it… Nicely done 🙂

    1. That’s not silly – they’re always flat things here with a mysterious pocket in the middle. Seems like freshly baked versions are puffy delights! 🙂

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