Pitta Bread

Pitta, or pita, depending on where you’re from - is a brilliant addition to so many dishes and different cuisines. I share my favourite way to make them.

This is just my way…

…but it is certainly tried and tested. A lot. Homemade pitta bread - honestly there is nothing like it! The trick is to go for a high temperature and a short cooking time, and they will be lovely and fluffy. The method is not miles from my previous polar bread recipe, but with fewer ingredients. I have spoken about my love for nigella seeds before so I recommend adding some, but this is of course completely optional!

Pitta Bread

Makes 10-12

Time: Prep 15 min | Rise & rest 45 min + 15 min | Bake 4-5 min (possibly several rounds)

• 500g plain flour (you can swap some of it for wholemeal flour if you like, really nice too!)

• 25 ml olive oil (roughly)

• 300 ml water

• 1 tsp fast action dry yeast

• 1/2 tsp salt (pink himalayan is great for lots of flavour without using tons!)

• Optional but recommended: 1 tbsp nigella seeds

In a bowl, mix the flour and yeast, add salt and nigella seeds (if using) and olive oil and then add water bit by bit until you have a nice dough. Knead it for a bit, you don’t have to overdo it but just make sure you have a nice, light, smooth dough.

On a floured surface, roll the dough in to a long sausage shape and cut into equal parts - like small buns that fit inside your hand. With a rolling pin, flatten them until they are about half a cm thick and oblong. I got 12 rolls when I made this, but your dough might give you 10 or 14.

Heat your oven to 250ºC or the hottest it goes if it doesn’t reach that (482ºF), possibly a bit less for fan assisted ovens. Put your baking tray(s) in the oven and let them heat up (do not forget that the trays are hot when you put them back in with the breads!) and once the oven has reached desired temperature, take the trays out, cover with baking paper and place the pittas on them. Bake the pitta bread for about 4 to 5 minutes, or until they are slightly golden and start to puff up. You don’t want them overly cooked as they won’t be soft.

Let them cool on a cooling rack and freeze the ones that you’re not going to have there and then. They thaw quickly so you can take some out each night and have them fresh the next day - or even take them out and defrost in your toaster!

I love adding a pitta bread as a side to a lovely salad, or incorporated into Greek/mediterranean inspired food (which I make a lot!).

Did you make the pitta bread? Did you like them? What did you have them with? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!