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.