Pita Bread


Pita Bread


2 tsp dried yeast granules
1 tsp honey
1 cup warm water
3 cups high grade (or strong) flour
6 Tbsp olive oil

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100987


Makes 8-10 small pita.

Greece - Crete


In a large bowl, pour warm water and dissolve honey, then sprinkle dried yeast over the top, swirling to mix. The water will be murky. Cover with a damp cloth and let sit until the yeast is frothy (about 5 minutes). This tells you it is alive and kicking!

Now add the flour and olive oil and mix with knife until it begins to form a ball, then turn out onto a floured surface and knead it. It should be quite sticky and soft, so resist adding too much extra flour whilst kneading – just enough to not have it stick to the bench or your hands. Knead for 8-10 until soft and springy.

Lightly oil the bowl it came from and return dough, covering with a plastic bag and then the cloth. Put it somewhere warm to double in size (30-60 minutes). A car on a hot day is ideal for dough rising!

Once risen, punch it back and divide it into 8-10 small balls. Flatten each with your palm and then allow them to relax for 5 minutes. Now roll each disc to about 10 cm in diameter, 1 cm thick.

Brush each with a little olive oil before dry frying each one in a low to moderately heated pan. Don’t allow too much colour to develop before flipping them over when one side is cooked.

Undercooking them at this stage is fine if you are going to re-heat or grill just before serving.

Stack them and keep them under plastic until required.


Side Dishes
World Kitchen Series 4

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