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Pitta bread

Name: Pitta bread
Prep time: 2 h 47 min
Cook time: 3 min
Total time: 2 h 50 min
Yield: 8 Pittas bread
Cuisine: French
Ingredients: 500 g flour; 25 g yeast; 300 ml water; 9 g salt; 2 tablespoons olive oil; ½ teaspoon caster sugar

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.

541 K 1× 4.2/5 (91 reviews)

2 hours 50 min. difficulté

Easy

1.45 €

8 Pittas bread

6 Ingredients

Last modified on: January 8^th 2025

For 8 Pittas bread, you will need:

1 500 g flour
2 25 g yeast
3 300 ml water
4 9 g salt
5 2 tablespoons olive oil
6 ½ teaspoon caster sugar
Total weight: 870 grams

Times for this recipe

Preparation: 20 min.

Resting: 2 hours 30 min.

Cooking: 3 min.

All in all: 2 hours 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

In the mixer bowl, or a large bowl, pour ½ teaspoon caster sugar, 9 g salt and 300 ml water.

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

Stage 2 - 4 min.

Knead for about 4 minutes at medium speed...

Stage 3

...until you obtain a soft, smooth paste.

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

Stage 4 - 2 hours

Gather the dough into a ball in a bowl, flour it, then cover it with plastic wrap and leave to rise at room temperature for 1? to 2 hours...

Stage 5

...until the dough has more or less doubled in volume.

Stage 6

After this time, take out the dough and quickly flatten it by hand into a large square.

Stage 7

Cut it into "lines"...

Stage 8

Cut into small dough pieces weighing about 100g.

Stage 9

Roll the dough into a ball and place on a floured baking sheet, then cover with plastic wrap.

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

Stage 10 - 30 min.

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 11 - 10 min.

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 12 - 3 min.

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 13

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 14

Diced avocado in a lime and olive oil vinaigrette.

Stage 15

Tuna rillettes.

Stage 16

Guacamole, Hummus, etc.

Stage 17

To make a pitta sandwich, cut in half while still warm.

Stage 18

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	380 RDI=40 %	40 RDI=5 %	2,070 RDI=100 %	8,670 RDI: 100 %
Per 100 g	6 RDI=2 %	40 RDI=4 %	4 RDI=1 %	240 RDI=10 %	1,000 RDI: 10 %
Per piece	6 RDI=3 %	50 RDI=5 %	4 RDI=1 %	260 RDI=10 %	1,080 RDI: 10 %

Possible allergens in this recipe: Gluten

How much will it cost?

For 8 Pittas bread : 1.45 €
Per Pitta bread : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

It is bit useful for me. thank you. I will try it.
Posted by yogmour january 6^th 2011 at 17:57 n° 1

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