Pitta Bread

Preparation info
  • Makes


    • Difficulty


Appears in

By Tessa Kiros

Published 2004

  • About

You need a really hot oven to make these and it’s best to cook them in shifts so that there is only a single tray in your oven at any one time. It is a good idea to make a few extra — they freeze well and come in handy when you feel like souvlaki or hummus in pitta.


  • 10 g (¼ oz) fresh yeast
  • 2 tablespoons olive oil


Crumble the yeast into a bowl and add the olive oil, sugar and 100 ml ( fl oz) of tepid water. Mix through and leave for 10–15 minutes until it starts activating and looks frothy.

Sift the flour