Pitta bread
Soft homemade pitta breads with seeds, baked at high heat until lightly golden and puffed, perfect for stuffing or serving warm with dips.
Updated : 04 February, 2026
Easy
About 20 min.
Ingredients
250 grams
Flour
7 grams
Dry yeast
20 grams
Seeds
1 teaspoon
Salt
160 milliliters
Water
2 teaspoon
Olive oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use nigella seeds or black onion seeds for this bread.
Step 2
In a bowl, combine the flour, yeast, seeds and salt. Add 120ml (4fl oz) of the water and 1½ teaspoons of the oil. Use your fingers to bring the mixture together, then gradually add the remaining water and oil until all the flour is incorporated and you have a soft dough. You may not need all the water - the dough should be soft but not sticky.
Step 3
Lightly oil your work surface, place the dough on it and knead for 5-10 minutes. It will feel quite wet at first but will become smooth and elastic as you knead. Once smooth, transfer the dough to a clean, lightly oiled bowl, cover, and leave to prove until doubled in size.
Step 4
Preheat the oven to 250°C and place a clean baking tray or baking stone on the middle shelf to heat up.
Step 5
When the dough has risen, tip it out onto a lightly floured surface. Knock it back by folding it in on itself repeatedly until the air is pushed out. Divide the dough into 4-6 equal pieces and roll each one into an oval about 3-5mm thick.
Step 6
Carefully remove the hot tray from the oven, dust it lightly with flour, and place the pitta breads on top. Bake in batches if necessary.
Step 7
Bake for 5-10 minutes, until the pittas puff up and just begin to colour. Remove from the oven and cover with a clean cloth while they cool.
Author note
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