Ahead of Time Pitta Vegan Vegetarian

Homemade Pitta Bread

Homemade Pitta Bread
Written by Mama K

Homemade Pitta Bread are lovely bread pockets from the Middle East. They are adaptable and can be used for dips, pockets to be filled with hot and cold fillings. I have filled them with meatballs and sauce, chicken salad, pulled pork and is ideal for using up leftovers.

Homemade Pitta Bread

Homemade Pitta Bread

Lovely simple recipe that means getting your hands in.
4.82 from 80 votes
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Course: Bread, Canapes, Dips, Side Dish
Cuisine: Middle East
Keyword: Bread, Pitta, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Dough Rising Time: 30 minutes
Total Time: 1 hour
Servings: 8 Pittas
Calories: 189kcal

Ingredients
 

Instructions

  • I like using my hands to produce bread but a bread machine can be used.
  • If using a machine, then add all of ingredients in bread pan, select the Dough setting and start.
  • When dough has risen long enough, machine will should make a noise telling you its done.
  • If preparing by hand then add the flour, yeast and salt into a bowl and mix well.
  • Add about half of the warm water and 1½ teaspoons of oil.
  • Using your fingers mix the ingredients together well.
  • Gradually add the remaining water and oil until all the flour has come away from the sides of the bowl and you have a lovely soft dough. NOTE: You may have to adjust the amount of water so that the dough is soft NOT sticky.
  • Lightly flour a cool hard surface and place the dough on it.
  • Gently roll and stretch the dough into a 25cm (10 in) rope.
  • Using a sharp knife, cut the dough into 8 equal pieces.
  • Using a floured rolling pin, spread each piece into a 6 inch oval. When rolled to size, place n a floured surface and cover with a cloth. Allow the pittas to rise for about 30 minutes or so.
  • Preheat oven to 260C/Gas10.
  • I find they cook better if you place them on a wire rack on top of a baking tray on the middle shelf.
  • Cook two or three pittas at a time for about 5 minutes until they start to puff up and turn brown.
  • Immediately remove for the oven. I like them soft still so place the cooked pittas on a clean plate and cover them with a mildly damp cloth. This stops them going solid.
  • Cut the pittas in half or slice along one side of the long side and you have your pockets.
  • Serve with dips or fill with everything from bacon and avocado to lamb and zucchini.

Nutrition

Calories: 189kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 2mg