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Pitta Bread

Introduction & method

Have you ever bough 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. If you're using a stand mixer, fit the dough hook, set it going on #2 and start dribbling in the water. Make sure the water is warm enough before using - it should be 40°C (104°F). Let each dribble get incorporated before adding the next. We're being cautious with the water because we don't want to overdo it. We do, however, want a wettish, sticky dough (moist dough aids the formation of the pocket in the bread). 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 dough out of the bowl onto a floured worktop. Knead it for a minute or two, then divide it into 4 equal pieces. Roll each piece of dough out into an oval shape, and set aside.

Cook the Pittas

We're going to dry-fry the pitta breads, so you want a non-stick frying, griddle, 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 2-3 minutes, then turn it over and cook for 2-3 minutes more. 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

 250 grams plain (all purpose) flour
 150 ml lukewarm water
 half a tsp active dried yeast
 half a tsp salt
 half a tsp sugar

US Customary/Imperial

Makes 4 pittas

Total time: .