Pitta bread


Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
511K 1 91 4.2
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 8 Pittas bread, you will need:

How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
22 min.2 hours 30 min.3 min.2 hours 55 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Pitta bread
In the mixer bowl, or a large bowl, pour ½ teaspoon caster sugar, 9 g salt and 300 ml water (warm).

Add 500 g flour, 25 g yeast, and finally 2 tablespoons olive oil.

Stage 2 - 4 min.
Pitta bread
Knead for 4 minutes on medium speed (position "1"), or manually until you get a smooth elastic dough.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 2 hours
Pitta bread
Gather the dough into a ball, dust with flour, then cover with a plastic sheet. Leave to rise at room temperature for 1 to 2 hours, until the dough is doubled in volume.

Stage 4 - 5 min.
Pitta bread
Cut the dough into 7 or 8 small lumps. Roll into balls, place well spaced on a baking sheet, and cover with a damp tea-towel.

Leave to rise again for about 30 minutes at room temperature.

Stage 5 - 30 min.
Pitta bread
Then roll out the balls of dough into flat rounds approximately 10-15 cm (4-6") diameter and about 5 mm ( ¼") thick (they should not be any thinner).

Stage 6 - 10 min.
Pitta bread
Cook the pitta:
  • Using a wood fire if you have a bread oven
  • In a convential oven at 240°C ou 464°F, directly on the oven floor

Stage 7 - 3 min.
Pitta bread
If you use a bread oven, take care because the pitta cook very quickly (one minute or less!), and need to be turned round and over to colour uniformly.

Your pitta bread is finished.

Stage 8
Pitta bread
You could throw a "pitta party", preparing everything to be put out on the table, leaving your guests to assemble their own pitta sandwiches. Choose a variety of fillings such as:

Diced tomato and cucumber with herbs and vinaigrette.

Stage 9
Pitta bread
Diced avocado in a lime and olive oil vinaigrette.

Stage 10
Pitta bread

Stage 11
Pitta bread

Stage 12
Pitta bread
To make a pitta sandwich, cut in half while still warm.

Stage 13
Pitta bread
Then fill the pocket of each half as you choose from the suggestions above.
Remarks
An idea to try: a complete pitta meal with a savoury course as described above, and a sweet course with small diced fruit, custard cream or whipped cream, melted chocolate, etc... For the sweet part, it's a good idea to dust the pittas with caster sugar before puting them to the oven, so that they caramelize slightly.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,070 Kcal or 8,667 Kj55 gr382 gr36 gr
104 %21 %36 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
239 Kcal or 1,001 Kj6 gr44 gr4 gr
12 %2 %4 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
259 Kcal or 1,084 Kj7 gr48 gr5 gr
13 %3 %5 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten
How much will it cost?
  • For 8 Pittas bread : 1.42 €
  • Per Pitta bread : 0.18 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Chocolate rolls (petits pains), Cornmeal baps for Anne, How to seal a terrine or casserole dish, Puff or flaky pastry (pâte feuilletée), ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Mint and chocolate cream, Leek and potato soup, How to prepare endives , "Buttonhole" quail eggs, French baguettes, ... All
YeastYeast: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Ciabatta, Franche-Comté sticks, "Psychedelic" sandwich bread, Aperitif rolls, ... All
SaltSalt: You can get more informations, or check-out other recipes which use it, for example: Spicy seafood plancha, Seeded loaf, Pan con tomate, Spicy mustard cauliflower cheese, Kalamata Salad, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
352K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
328K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
403K3.5 12 min. March 21th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
582K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 1 comments or questions on this recipe
  • It is bit useful for me. thank you. I will try it.
    Posted by yogmour january 6th 2011 at 17:57 (n° 1)
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page