Pita Bread
Soft pillowy Middle Eastern flatbread that puffs up in the oven and splits into a pocket. Baking on a tray that's been preheated until properly scorching hot is the one non-negotiable step that makes pita actually puff into a pocket.
Total time
85 min
Prep
80 min
Cook
5 min
Difficulty
medium
Cuisine
Mediterranean
vegetarianvegan
Ingredients
400gstrong bread flour
7ginstant yeast
1 tspsalt
1 tspsugar
250mlwarm water
2 tbspolive oil
Instructions
1
Mix flour, yeast, salt and sugar, add water and oil.
2
Knead 8 minutes into a smooth dough.
3
Cover and prove 1 hour until doubled.
4
Place a heavy baking tray in the oven at 250C — it must be very hot.
5
Divide dough into 8 balls, roll each into a 5mm thick oval.
6
Place on hot tray and bake 4 minutes until puffed and pale.
7
They will deflate slightly when removed from oven.
8
Wrap in a cloth to keep soft.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
70
Protein
0.7g
Fat
6.9g
Carbs
1.8g
Fiber
0.5g
Sodium
479mg
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★★★★★
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