Soft pitta breads
Light, pocketed pitta breads with a crisp outside and soft interior — perfect for fillings or tearing with dips.
Soft pitta breads are the unsung heroes of midweek meals — quick to make and infinitely useful for fillings, dipping or tearing into with hummus. These puffed rounds cook in minutes on a scorching tray for a proper pocket every time.
This is a beginner-friendly recipe that uses simple ingredients and a hot oven to recreate the airy, pillowy texture you get from takeaway pittas. Make a double batch and freeze the extras; they thaw and warm up beautifully.
Ingredients
- 500 g strong white bread flour
- 30 g plain flour — for dusting
- 5 g fast-action dried yeast
- 325 ml lukewarm water
- 10 g sea salt
- 10 g sugar
- 30 ml olive oil — some reserved for oiling the bowl and brushing
Equipment
- baking tray
- rolling pin
- kitchen scale
- clean tea towel
Instructions
Mix lukewarm water (should feel warm not hot), sugar and fast-action dried yeast in a small bowl. Stir, then leave for 10 minutes until foamy.
Put strong white bread flour and sea salt in a large mixing bowl and whisk briefly to combine.
Pour the foamy yeast mixture and 20 ml olive oil into the flour. Mix with a spoon until the dough comes together.
Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. The dough should be soft and slightly tacky.
Lightly oil a clean bowl with the remaining olive oil, place the dough inside, cover with clingfilm or a damp cloth and leave to rise until roughly doubled in size (about 60 minutes).
Tip the dough onto a floured surface, divide into 8 equal pieces (about 90–100 g each). Shape each into a smooth ball, cover with a damp cloth and leave to relax for 20 minutes. While the dough rests, preheat the oven with a baking tray on the top shelf to 250°C fan/270°C conventional.
Working with one ball at a time, roll each to a round about 18 cm across and 3–4 mm thick on a lightly floured surface. Keep the others covered to stop them drying out.
Carefully transfer 3–4 rounds to the preheated baking tray and bake for 3–4 minutes until puffed and just turning pale-golden. Repeat with remaining rounds.
Remove baked pittas and immediately stack them in a clean tea towel to steam for 10 minutes — this keeps them soft and helps pockets set.
To serve, cut open or gently pull apart each pitta to reveal the pocket. Brush with a little olive oil if you like.
Tips
- Weigh the dough pieces for even pittas — 90–100 g each is a reliable size for 8 pittas.
- Keep the baking tray very hot. If you open the oven to load the next batch, give the tray a minute to regain heat before sliding the next rounds on.
- If your pittas don’t puff, check dough proofing and oven temperature; under-proofed dough or a cool tray are the usual culprits.
- Make ahead: freeze baked pittas in a sealed bag. Reheat from frozen wrapped in foil at 180°C fan/200°C conventional for 8–10 minutes.
- Brush with olive oil straight after baking for extra softness and flavour.
Substitutions
strong white bread flour → plain flour, 500 g, but expect slightly less chew and a softer crust
Noticeably differentfast-action dried yeast → fresh yeast, 15 g, dissolved in the lukewarm water
Stays closeolive oil → neutral oil (rapeseed), same quantity, for a milder flavour
Stays close
Nutrition
Per serving · estimated
- 272
- Calories
- 7 g
- Protein
- 52 g
- Carbs
- 4 g
- Fat
- 2 g
- Fibre
- 1 g
- Sugar
- 490 mg
- Sodium
FAQ
Why didn’t my pittas puff?
Most often the oven or baking tray wasn’t hot enough, or the dough wasn’t proofed enough. Ensure the tray is very hot and the dough has relaxed after shaping.
Can I use wholemeal flour?
Yes, but the pittas will be denser and less likely to form a full pocket; try replacing up to 50% with wholemeal for best results.
How do I store leftover pittas?
Store cooled pittas in a sealed bag for 2–3 days at room temperature, or freeze for up to 3 months. Reheat in a hot oven or toaster.
Can I make these without a hot baking tray?
A preheated baking tray or pizza stone is essential for the burst of steam that makes the pocket. A cold tray won’t give reliable results.
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