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Pitta Bread

Introduction & method

Have you ever bought pitta bread from a supermarket and wondered if the creators have even  tried the real thing? I'm not someone who thinks that supermarket bread is always bad, but I've never had a decent pitta from a supermarket. Anyway. not to worry, it's quite easy to make your own.

Pitta Bread Recipe

Make the Dough

Mix all the dry ingredients in a bowl, then mix in the water. If you're using a stand mixer, fit the dough hook, and knead the dough on medium speed for 5-10 minutes. When the dough has come together as a smooth elastic ball that leaves the bowl clean, cover the bowl and leave it somewhere warm to double in size.

Make the Pittas

Tip the risen dough out of the bowl onto a floured worktop. Knead it for a minute or two, then divide it into 8 equal pieces. Roll each piece of dough out into an oval shape, place on a lined baking sheet, cover with a clean tea towel and leave to prove for 30 - 60 minutes. If you don't want to use all the dough at once, wrap it and keep it in the fridge for a week, or you can freeze it.

Cook the Pittas

We're going to dry-fry the pitta breads, so you want a non-stick frying, cast-iron griddle plate, or sauté pan on medium heat. When the pan is hot, turn the heat down slightly and add one of the pittas. Let it cook for 1 minute, then turn it over and cook for 2-3 minutes more. If all goes well the dough will inflate like a balloon - hold down the edge of the dough with a spatula to encourage this. Remove from the pan and set aside. You'll probably need to experiment with the temperature so the bread is cooked just right in the allotted time.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Pitta Bread on YouTube.

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Ingredients & Info

 375 grams strong white bread flour
 250 ml lukewarm water
 1 tsp active dried yeast
 1 tsp salt
 1 tsp sugar

US Customary/Imperial

Makes 6 -8 pittas
Prep time: 15 minutes.
Proving time: 2 hours.
Cooking time: 4 minutes.
Total time: 2 hours 19 minutes.