Easy recipe for pita bread

Most Sundays during COVID, people around the world have been joining me through Zoom for a free “bakealong”. It’s not really a class although questions are asked, recipes are tried, and techniques are explained. It’s more of a baking get together. Below is one of our recipes. If you would like to join in, join our mailing list and you will get advance warning of the recipe, time, and logistics. We look forward to welcoming you.

Simple recipe for wonderful pita pocket bread

Jane Mason
Pita bread can be baked in the oven or pan fried and it's always delightful when it puffs up!
Prep Time 3 hrs
Course Breakfast, lunch, Salad, Side Dish, Snack
Cuisine Middle Eastern
Servings 12 pitas


  • 600 g Strong white or whole wheat flour
  • 3 g Instant yeast OR 6 g dry yeast OR 12 g fresh yeast
  • 360 g Water
  • 12 g Salt


  • Measure the water in a bowl and add the yeast.
  • Let it rest for 10 minutes so the yeast can dissolve and then add the flour and the salt.
  • Get it together in the bowl and then turn out on the counter to knead. Knead for 10 minutes. This is not an easy knead as the dough is quite dry. You can do it in a machine for ten minutes on the lowest speed.
  • Cover the dough and let it rest for 1-2 hours until it has doubled in size.
  • Pull the dough out on an un-floured surface and divide it into 12 pieces.
  • Shape each of these into a tight ball and let them rest under a tea towel for 5 minutes to soften up.
  • One at a time, place the balls onto a floured surface. Lightly flour the tops and, using a rolling pin, roll them in to discs no more than 1/2 cm thick. One by one, place these on baking trays that you have lined with non stick parchment and cover them with a damp tea towel to rest for 45 minutes.
  • Preheat the oven to 230 C and bake for 8-10 minutes until they are puffed and just golden.
  • Remove them from the oven / pan and immediately cut them open with scissors or a knife carefully as the steam will burn you if you are not careful. This ensures they don't seal shut as they cool.
  • Stack them up and wrap them in a towel so they stay soft until you are ready to eat them.
  • Eat. Yum.
  • The alternative way to cook them is on the surface in a heavy frying pan. You can find out how to do that here. You can also make sourdough pitas (of course!) and the recipe for them is here.
Keyword 5 ingredients or fewer, flat bread, pita