Pita Bread

Name: Pita Bread
Total time: 1 h 26 min
Yield: 4 servings
Ingredients: 300 g Strong white bread flour; 1 tsp instant yeast; 1 tsp Fine salt; 1 tsp Sugar; 2 tbsp Extra-virgin olive oil; 185 ml Water

1 hr 26 min · 16 min active · makes 4 pieces · ~530 g · Medium

Soft pita bread made with strong white flour, creating tender pockets perfect for filling or dipping.

See more →

Pita Bread

Soft pita bread made with strong white flour, creating tender pockets perfect for filling or dipping.

See more →

TOTAL TIME

1 hr 26 min

ACTIVE TIME

16 min

QUANTITY

4 pieces · ~530 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/6

Tools0/10

Ingredients

0/6 gathered · 4 servings

300g

1tsp

2tbsp

185ml

#	Quantity	Notes	State
1	300g	—	—
2	1tsp	—	—
3	1tsp	—	—
4	1tsp	—	—
5	2tbsp	—	—
6	185ml	—	—

Tools

10 items

Serveware

1 item

Procedure

20 steps

1 of 20

Tip the flour into a large mixing bowl.

Strong white bread flour · 300 g

⏱ 10s

ResultStrong white bread flour

2 of 20

Add the instant yeast to the flour.

Instant yeast · 1 tsp

⏱ 5s

ResultStrong white bread flour and instant yeast

3 of 20

Add the salt to the flour mixture, keeping it on the opposite side of the bowl from the yeast.

Fine salt · 1 tsp

⏱ 5s

ResultStrong white bread flour and instant yeast and fine salt

4 of 20

Add the sugar to the bowl.

Sugar · 1 tsp

⏱ 5s

ResultStrong white bread flour mixture

5 of 20

Pour the olive oil into the bowl.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultStrong white bread flour mixture

6 of 20

Pour in the warm water — it should feel comfortably warm to your wrist, not hot.

Water · 185 ml

⏱ 10s

ResultStrong white bread flour mixture

7 of 20

Mix everything together with your hands until no dry flour remains and a rough, shaggy dough forms.

⏱ 2 min

ResultShaggy dough

8 of 20

Turn the shaggy dough out of the bowl onto a clean, unfloured surface.

⏱ 10s

ResultShaggy dough

9 of 20

Knead firmly for about 8 minutes, pushing the dough away with the heel of your hand and folding it back, until it is smooth, elastic and springs back when you poke it.

⏱ 8 min

ResultSmooth pita dough

10 of 20

Return the dough to the mixing bowl.

⏱ 10s

ResultSmooth pita dough

11 of 20

Cover the bowl tightly with cling film.

⏱ 10s

12 of 20

Leave the dough at warm room temperature for 1 hour, or until it has doubled in size.

⏱ 1 hr

ResultRisen pita dough

13 of 20

Preheat the oven

250°C

⏱ 10 min

14 of 20

Turn the risen dough out onto the board and cut it into 4 equal pieces.

Into 4 equal portions

⏱ 30s

Result4 equal dough pieces

15 of 20

Cup each piece under your palm and roll it in tight circles on the surface until it is a smooth, taut ball.

⏱ 1 min

Result4 smooth dough balls

16 of 20

Working one at a time, roll each ball into an oval roughly 5 mm thick — do not roll them any thinner or they will not puff.

⏱ 2 min

Result4 rolled pita rounds

17 of 20

Quickly lay the rolled pita rounds onto the baking tray in a single layer.

4 rolled pita rounds · step 16

⏱ 30s

Result4 rolled pita rounds

18 of 20

Slide the tray into the oven immediately.

⏱ 15s

Result4 rolled pita rounds

19 of 20

Bake for 3 to 4 minutes, until the pitas have puffed dramatically and are just beginning to colour at the edges — do not open the oven door before 3 minutes.

250°C

⏱ 4 min

ResultPuffed baked pita

20 of 20

Using oven gloves, remove the tray from the oven.

⏱ 15s

ResultPuffed baked pita

Total Time1 hr 26 min

#	Product	Tool	Action
1	300 g		Tip the flour into a large mixing bowl.⏱ 10sResultStrong white bread flour
2	1 tsp		Add the instant yeast to the flour.⏱ 5sResultStrong white bread flour and instant yeast
3	1 tsp		Add the salt to the flour mixture, keeping it on the opposite side of the bowl from the yeast.⏱ 5sResultStrong white bread flour and instant yeast and fine salt
4	1 tsp		Add the sugar to the bowl.⏱ 5sResultStrong white bread flour mixture
5	2 tbsp		Pour the olive oil into the bowl.⏱ 5sResultStrong white bread flour mixture
6	185 ml		Pour in the warm water — it should feel comfortably warm to your wrist, not hot.⏱ 10sResultStrong white bread flour mixture
7	—		Mix everything together with your hands until no dry flour remains and a rough, shaggy dough forms.⏱ 2 minResultShaggy dough
8	—		Turn the shaggy dough out of the bowl onto a clean, unfloured surface.⏱ 10sResultShaggy dough
9	—		Knead firmly for about 8 minutes, pushing the dough away with the heel of your hand and folding it back, until it is smooth, elastic and springs back when you poke it.⏱ 8 minResultSmooth pita dough
10	—		Return the dough to the mixing bowl.⏱ 10sResultSmooth pita dough
11	—		Cover the bowl tightly with cling film.⏱ 10s
12	—		Leave the dough at warm room temperature for 1 hour, or until it has doubled in size.⏱ 1 hrResultRisen pita dough
13	—	250°C	Preheat the oven⏱ 10 min
14	—		Turn the risen dough out onto the board and cut it into 4 equal pieces. → Into 4 equal portions⏱ 30sResult4 equal dough pieces
15	—		Cup each piece under your palm and roll it in tight circles on the surface until it is a smooth, taut ball.⏱ 1 minResult4 smooth dough balls
16	—		Working one at a time, roll each ball into an oval roughly 5 mm thick — do not roll them any thinner or they will not puff.⏱ 2 minResult4 rolled pita rounds
17	4 rolled pita roundsstep 16		Quickly lay the rolled pita rounds onto the baking tray in a single layer.⏱ 30sResult4 rolled pita rounds
18	—		Slide the tray into the oven immediately.⏱ 15sResult4 rolled pita rounds
19	—	250°C	Bake for 3 to 4 minutes, until the pitas have puffed dramatically and are just beginning to colour at the edges — do not open the oven door before 3 minutes.⏱ 4 minResultPuffed baked pita
20	—		Using oven gloves, remove the tray from the oven.⏱ 15sResultPuffed baked pita
Total Time			1 hr 26 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Lift the hot pitas onto a serving plate and serve at once while the bread is still soft and puffed.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	341kcal
	11g
	8g
	1g
	56g
	1g
	2g
	586mg

Ingredients0/6

Tools0/10

Recipe

Pita Bread

Soft pita bread made with strong white flour, creating tender pockets perfect for filling or dipping.

What you’ll doYou will mix flour, yeast, salt, sugar, oil and warm water into a dough, then knead it for 8 minutes until smooth and elastic. After an hour's rise until doubled, you'll divide the dough into four pieces, shape each into a ball, then roll them into thin ovals. They bake for 3–4 minutes in a hot oven, where they will puff dramatically. The whole process takes 90 minutes from start to serving.

Serves4

Total1 hr 26 min

LevelMedium

Ingredients

Strong white bread flour300 g
Instant yeast1 tsp
Fine salt1 tsp
Sugar1 tsp
Extra-virgin olive oil2 tbsp
Water185 ml

Tools

TongsServing plateRolling pinLarge mixing bowlOvenChef's knifeCling filmBaking trayOven gloveChopping board

Method

Tip the flour into a large mixing bowl.

10sLarge mixing bowlStrong white bread flour · 300 g

Add the instant yeast to the flour.

5sLarge mixing bowlInstant yeast · 1 tsp

Add the salt to the flour mixture, keeping it on the opposite side of the bowl from the yeast.

5sLarge mixing bowlFine salt · 1 tsp

Add the sugar to the bowl.

5sLarge mixing bowlSugar · 1 tsp

Pour the olive oil into the bowl.

5sLarge mixing bowlExtra-virgin olive oil · 2 tbsp

Pour in the warm water — it should feel comfortably warm to your wrist, not hot.

10sLarge mixing bowlWater · 185 ml

Mix everything together with your hands until no dry flour remains and a rough, shaggy dough forms.

2 minLarge mixing bowl

Turn the shaggy dough out of the bowl onto a clean, unfloured surface.

10sChopping board

Knead firmly for about 8 minutes, pushing the dough away with the heel of your hand and folding it back, until it is smooth, elastic and springs back when you poke it.

8 minChopping board

Return the dough to the mixing bowl.

10sLarge mixing bowl

Cover the bowl tightly with cling film.

10sLarge mixing bowl, Cling film

Leave the dough at warm room temperature for 1 hour, or until it has doubled in size.

1 hrLarge mixing bowl

Preheat the oven

250°C10 minOven

Turn the risen dough out onto the board and cut it into 4 equal pieces. → Into 4 equal portions

30sChopping board, Chefs knife

Cup each piece under your palm and roll it in tight circles on the surface until it is a smooth, taut ball.

1 minChopping board

Working one at a time, roll each ball into an oval roughly 5 mm thick — do not roll them any thinner or they will not puff.

2 minChopping board, Rolling pin

Quickly lay the rolled pita rounds onto the baking tray in a single layer.

30sBaking tray4 rolled pita rounds · step 16

Slide the tray into the oven immediately.

15sBaking tray, Oven glove

Bake for 3 to 4 minutes, until the pitas have puffed dramatically and are just beginning to colour at the edges — do not open the oven door before 3 minutes.

250°C4 minBaking tray, Oven

Using oven gloves, remove the tray from the oven.

15sBaking tray, Oven, Oven glove

Lift the hot pitas onto a serving plate and serve at once while the bread is still soft and puffed.

Result · Puffed baked pita

20sServing plate, TongsPuffed baked pita · step 20

Printed 6 October 2026