15min 4 ppl
Pita Bread
64 minutes
4 people
Hardover 60 min or 12+ steps
64 min · 10 steps
Hard: over 60 min or 12+ steps
260 kcalper person
Protein 7g
Carbs 48g
Fats 4g
About this dish
Soft, chewy flatbreads that billow into a pocket on a scorching griddle, the everyday bread behind most Middle Eastern meze spreads.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Dried Goods
- Strong white bread flour500 g
- Fast-action dried yeast7 g
- Caster sugar1 tsp
- Warm water320 ml
Spices & Seasonings
- Fine sea salt2 tsp
Oils & Condiments
- Olive oil30 ml
Utensils
- Mixing bowl
- Rolling pin
- Griddle pan
- Tea towel
Method
1
Mix the flour, yeast, sugar and salt in a large mixing bowl.
Approx. 3 minutes
2
Make a well in the centre, add the olive oil and warm water, and mix to a shaggy dough.
Approx. 4 minutes
3
Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
Approx. 10 minutes
4
Place the dough in an oiled bowl, cover and leave somewhere warm to rise for 1 hour until doubled in size.
Approx. 3 minutes
5
Turn out the risen dough, knock it back and divide it into 8 equal pieces.
Approx. 5 minutes
6
Roll each piece into a ball, cover with a tea towel and rest for 10 minutes.
Approx. 2 minutes
7
Roll each ball out into an oval about 5mm thick.
Approx. 8 minutes
8
Preheat a griddle pan over high heat until smoking hot.
Approx. 3 minutes
9
Cook each pita for 2 minutes on the first side until it puffs up, then 1 minute on the other side until lightly charred.
Approx. 24 minutes
10
Wrap the cooked pitas in a clean tea towel to keep them soft while cooking the rest.
Approx. 2 minutes
