The fluffiest homemade pitta breads – really easy to bake and wonderfully chewy and full of flavour.
Once you have made pitta breads yourself, it is hard to go back to shop-bought.
Making your own pitta breads is very easy. The dough is a pleasure to work with, and you get light, fluffy pittas with a crisp yet chewy crust.
I like to roll my pitta breads out in durum wheat flour or fine semolina, simply because I like the slightly rough surface it gives them. You can easily use ordinary flour if you prefer.
If you have a pizza oven, it is well worth baking your pitta breads in it. That is what we almost always do at home, and the result is excellent.
Otherwise I highly recommend using a baking steel, which helps the pittas puff up beautifully as they bake. A hot baking tray works perfectly well too.
Fill your pitta breads with tuna salad with cottage cheese, chicken gyros or Greek beef patties, for example – find inspiration below:
Pitta bread with tuna, cottage cheese and parsley dressing – click here
Pitta bread with Greek beef patty, feta tzatziki and marinated vegetables – click here
Pitta bread with chicken gyros – click here
Pitta bread with cabbage slaw, pulled pork and herb dressing – click here
Pitta bread with pulled lamb, cabbage slaw and chilli dressing – click here
Pitta bread with falafel and yoghurt dressing – click here
Pitta bread with homemade kebab – click here
Fluffy homemade pitta breads
Ingredients
- 450 g plain flour – I use Caputo pizza flour
- 25 g fresh yeast
- 300 ml lukewarm water
- 1 tbsp oil
- 1 tsp honey or sugar
- 1 tsp salt
- Durum wheat flour or fine semolina for rolling out (optional)
Method
- Dissolve the yeast in the water, then add the honey or sugar and the oil.
- Mix the plain flour and salt and add it a little at a time.
- Mix the dough, preferably in a stand mixer, until all the flour is fully worked in and the dough comes away from the sides of the bowl. Knead at a fairly high speed – it takes about 5-8 minutes.
- Gather the dough into a smooth, round ball, tightening the surface a little (with a little flour on your hands if needed), and return it to the bowl.
- Cover the bowl with cling film and a tea towel and leave the dough to rise in a warm place for about 1 1/2 hours.
- Divide the dough into 6 equal pieces, roll them into balls and tighten the surface a little. Leave them to prove under a tea towel for about 30 minutes.
- Preheat the oven to 230°C fan. Put 2 baking trays in and let them heat up with the oven.*You can also bake one tray at a time at about 250°C in a conventional oven (top and bottom heat). Heat the tray up in the oven here too.*If you have a baking steel, I recommend using it and baking just one tray at a time. Heat it up in the oven so it is thoroughly hot.
- Roll each ball out into a thin pitta, about 1/2 cm thick.*I prefer to roll them out in a little fine semolina or durum wheat flour, as it gives them a lovely surface, but you can also roll them out in plain flour.
- Place 3 pittas on each hot baking tray and bake for about 8-10 minutes, or until they are puffed up and golden.
- Let them cool slightly before serving with your favourite filling.
Nutrition
Premium
Lækre brød, men det er desværre ikke alle der bliver luftige i ovnen. Jeg synes jeg gør det samme med alle, men halvdelen forbliver flade og kan derfor ikke fyldes.
Hvad mon jeg gør forkert?
Hej Carina
Ej hvor mærkeligt – det har jeg aldrig prøvet.
Bagte du flere plader ad gangen, og brugte du varmluft?
Warm wishes, Dianna
Super lækker og nem opskrift. De blev virkelig lækre af at blive bagt i pizzaovn
He Pia
Ihhh hvor dejligt at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Hvor meget gær vil du anbefale til langtidshævede?
Hej Lena
Skal de hæve på køl natten over vil jeg anbefale 12 g gær.
Husk at lade dejen få lidt temperatur inden de formes og bages:)
Warm wishes, Dianna
De bliver mega gode
Vi bruger vores Effeuno pizza ovn 380 Top og 360 grader i bunden. Ca 3 min og der kommer de bedste og mest luftige pitabrød ud
Hej Thomas
Ej hvor er det bare dejligt at høre – tusind tak for din skønne feedback:)
Warm wishes, Dianna
Spænd dem op….hvad betyder det?
Hej Mai-Britt
Dvs. at man nærmest folder dejen lidt ind under hinanden. Se evt video på denne opskrift- der viser jeg hvordan:)
https://gourministeriet.dk/laekre-bloede-foedselsdags-boller/
Warm wishes, Dianna
Vi har brugt denne længe, de bliver altid så lækre, vi bager dem altid i pizzaovnen der skal de blot have nogle minutter
Hej Kirstine
Ej hvor dejligt at hære, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Ser lækre ud
Tror du man kan bage dem i en pizza ovn?
Hej Trine
Tusind tak og absolut – det kan du sagtens gøre 🙂
Warm wishes, Dianna
Der kan med fordel tilsættes 120 g kogt mosede kartoffel. Dette tilføre fugtighed til brødet.
Hej Hanne
Dejligt fif, det er hermed givet videre 🙂
Warm wishes, Dianna