• 10servings
  • 160minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 450 g (1 lb) strong white (bread) flour

  2. 1 tsp salt

  3. 1/2 tsp caster sugar

  4. 1 sachet easy-blend dried yeast, about 300 ml (10 fl oz) tepid water, or as needed

Instructions Jump to Ingredients ↑

  1. Sift the flour and salt into a bowl, then stir in the sugar and yeast. Make a well in the centre and mix in enough water to make a soft dough.

  2. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until it is smooth and elastic. Place in a lightly greased bowl, cover with a tea-towel and leave to rise in a warm place for 1–1 1/2 hours or until the dough has double 1/2 in size.

  3. Turn the risen dough onto the lightly floured surface and knock it back, then knead for 2–3 minutes. Divide it into 10 pieces and shape each one into a ball. Roll out each ball to an oval about 5 mm ( 1/4 in) thick. Leave on the floured surface to rise at room temperature for about 30 minutes.

  4. Towards the end of the rising time, preheat the oven to 230ºC (450ºF, gas mark 8). Place 3 non-stick baking sheets (or 3 floured baking sheets) in the oven to heat for about 5 minutes. Place the pitta breads on the hot baking sheets and bake for 8–10 minutes or until firm and golden brown.

  5. Transfer to a wire rack to cool. Serve warm or reheat under the grill, or in the toaster, as required. Pitta breads are best eaten on the day they are made, but they can be kept, wrapped in foil, for 1–2 days.


Send feedback