Pitta bread

This has to be one of our favourite bread recipes as it is so easy to make and is delicious. You can also give it a Mediterranean twist by adding some dried oregano, finely chopped olives and sun dried tomatoes.


  • 1 sachet fast-action dried yeast
  • 500g strong white bread flour, plus extra for dusting (or half white bread and half brown bread flour)
  • 1 tbsp olive oil
  • 300ml warm water
  • 1 tbsp linseeds (or other seeds/mixed herbs)


  1. Mix the yeast with 300ml warm water in a large bowl. Leave to sit for 5 mins until the yeast is super bubbly then tip in the flour, seeds (herbs) and olive oil. Bring the mixture together into a soft dough. Don’t worry if it looks a little rough round the edges.
  2. Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
  3. Heat oven as high as it will go (ideally 250°C/230°C fan oven/gas mark 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
  4. Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it’s baked to keep it soft while the others cook.