Fail-Proof Homemade Pitta Breads
There’s something really satisfying about making your own bread, and these fail-proof pitta breads are genuinely one of the easiest and most rewarding recipes to master. They’re soft, fluffy, and so much better than anything from the supermarket. You’ll get that gorgeous puff in the oven—and they’re perfect for stuffing, dipping, or just tearing into while still warm.
The dough is simple and forgiving. You’ll knead it, let it rise once until it’s doubled in size, then shape it into balls for a second short prove. From there, it’s a quick roll and bake. The key to soft pittas is wrapping them in a clean tea towel the moment they come out of the oven—this keeps them beautifully pillowy.
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Soft Homemade Pitta Breads
Makes 8 pittas
Ingredients:
• 500g strong white bread flour (plus extra for dusting)
• 1½ tsp salt
• 1 tsp sugar
• 2 tsp instant yeast
• 2 tbsp olive oil
• 300ml warm water (body temperature)
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Method:
1. Make the Dough
In a large bowl, mix the flour, salt, sugar and yeast (keep the salt and yeast on opposite sides to start).
Add the olive oil and most of the warm water, and bring it together into a rough dough.
Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
(Or use a stand mixer with a dough hook for 6–7 minutes.)
2. First Prove (Bulk Rise)
Lightly oil a clean mixing bowl and place your dough inside. Turn it once to coat it in the oil, then cover tightly with cling film.
Leave it to rise in a warm place for 1 to 1½ hours, or until doubled in size.
3. Divide and Rest
Knock the air out of the dough and roll out.
Cut into 8 equal pieces, and roll each one into a smooth ball.
Place the dough balls on a lightly floured plate or tray and cover loosely with cling film.
Let them prove again for 30–40 minutes, until slightly puffy and soft to the touch.
4. Shape the Pittas
Preheat your oven to 240°C (220°C fan), and place a large lined baking tray inside to heat up.
On a lightly floured surface, roll each dough ball into an oval or round shape about 5mm thick.
Keep the shaped pittas covered with a tea towel as you roll out the rest to prevent them drying out.
5. Bake!
Carefully place 2–3 pittas at a time onto the hot tray. Bake for 5–6 minutes, or until puffed up and just starting to colour.
As soon as they come out of the oven, wrap them in a clean tea towel to keep them soft and steamy.
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Tips:
• Brush with melted butter after baking for extra softness.
• If they don’t puff, it usually means the oven or tray wasn’t hot enough—make sure it’s properly preheated.
• You can also cook them in a hot, dry frying pan for 1–2 minutes per side if preferred.
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With love,
Cristy x