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Arnaud's Pitta Bread

Makes 8-10


25g (1oz) fresh yeast

310ml (11floz/scant 1 1/2 cups) lukewarm water

450g (1lb/4 cups) strong flour

1 teaspoons salt

Crumble the yeast into 100ml (3 1/2floz/scant 1/2 cup) of the water. Leave for 10 minutes until the yeast is dissolved. Sieve the flour and salt into a bowl, add the yeast and the rest of the water. Stir by hand until well mixed. The dough should not be too dry. Knead the dough until it is very smooth and elastic. If too sticky add flour while kneading. Transfer the dough into an oiled bowl and oil the whole surface of the dough. Cover and leave to rise in a warm place for 1-1½ hours or until more than doubled in volume.

Knead the dough again until smooth. Roll into a thick log and cut with a floured knife into 8-10 equal sized pieces. Roll each piece into smooth balls. Place onto floured surface, cover and leave to rise for about 30 minutes or until double again.

Pre heat the oven to the highest setting. Heat the baking sheets. Roll the balls to about 15cm (6inch) circles about 5mm (1/4 inch) thick. Bake 2 at a time - 2 per sheet. Bake for about 3 minutes until just browning and puffed.

Leave to cool on wire racks if not using immediately.

They can be frozen but not as good as fresh.

Sometimes one or two will not puff enough to make a pocket - they are still fine to eat.

Sesame Pitta Breads

Roll each ball of dough in 1 teaspoon of sesame seeds before rolling it into circles.

This is a recipe by
Darina Allen
View all my recipes

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