Super Easy Pita - You'll Never Buy It Again!
Updated: Oct 29
I've always bought pita bread and when I trailed this recipe for my Children's Cookery Class I realised just how super easy it is to make. More importantly it knocks the socks off of shop bought pita and is well worth the effort. Kids love to make it too. We mix it up a bit and sometimes use half plain, half wholemeal flour. You can also add Nigella or black onion seeds - about 1-2 tbsp for an extra kick. In our last cookery session, we added a tbsp zaatar which gave the pita a delicious herby, sesame taste.
They are amazing served straight from the oven with hummus or stuffed with falafel and tzatziki. They really need to be eaten the same day but you can freeze them or warm them up again in the oven or toaster.
SUPER EASY PITA
What you need
2 tsp fast-action dried yeast
500g strong white bread flour, plus extra for dusting
2 tsp sea salt
1 tbsp extra virgin olive oil plus extra for greasing
1-2 tbsp nigella or onion seeds or zaatar (optional)
How to make it
Measure 300ml of warm water into a jug and sprinkle over the dried yeast. Leave until frothy, about 15 mins.
Sieve the flour into a mixing bowl and add the sea salt. Stir in the yeast and water mixture and the olive oil using a palette knife until you have a kind of shaggy mess. Put a little oil on the work surface and tip the dough onto it. Knead for 10 mins until you have a smooth elastic dough.
Place the dough into a large bowl, greased with olive oil. Cover with cling film although since I went on my bread making course, I now collect shower caps from hotels and use one of those, they are fantastic for bread baking.
Leave in a warm place for 1-2 hours until double in size. I put mine in the airing cupboard to speed it up.
Heat your oven to the highest setting, mine is 240C and put a large baking tray on the top shelf.
Tip the dough out onto a work surface dusted with flour. Knock the dough back, keep folding it over until all the air has been knocked out. Divide into 8 equal pieces.
Dust the work surface and roll out each piece to an oval apron 20 cm long by 12 cm wide.
Remove the hot tray from the oven, dust with flour and place the pita breads on it. You may have to cook them in batches.
Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool. The clean cloth keeps them soft.