Middle Eastern · serves 2

Pitta

A very hot oven and a short bake. They balloon in about three minutes.

100 min Some work Vegetarian

Ingredients

  • 240ml lukewarm water
  • 7g dried yeast
  • 1/2 tsp sugar
  • 300g plain flour
  • 2 tbsp olive oil
  • 1 tsp salt

Method

  1. Stir the yeast and sugar into the water until dissolved, mix in 50g of the flour, and leave 15 minutes until foaming.
  2. Remaining flour, oil and salt in to a loose dough.
  3. Knead lightly 2 minutes, rest 10 minutes, then knead 2 minutes more until smooth. The rest does the work for you.
  4. Prove in an oiled bowl until doubled.
  5. Divide into 8, roll into ovals about 5mm thick, and rest 15 minutes.
  6. Get a baking tray or stone properly hot at 250°C.
  7. Two or three at a time on the hot tray, 3-4 minutes, until they puff into balloons.
  8. Wrap in a cloth as they come out so they stay soft.

Questions people ask about Pitta

How long does Pitta take?

About 100 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Pitta?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Pitta ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pitta vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need an oven for Pitta?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Pitta?

Flatbread, and a sharp salad to cut the richness. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

Don't know what to cook? Let it decide →

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