Name: Fluffy Homemade Pitta Bread Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 500g strong white bread flour, plus extra for dusting; 7g sachet fast-action dried yeast; 1 tbsp caster sugar; 2 tsp fresh thyme leaves (optional); 2 tsp salt; 200ml milk; 100ml lukewarm water; 1 tbsp olive oil, plus a little extra for proving and brushing

Jump to Recipe

Introduction

These fluffy pittas are perfect for homemade sandwiches or as a side to dips and salads. Soft, pillowy, and slightly blistered, they bring a fresh bakery taste right to your kitchen or barbecue. With simple ingredients and straightforward steps, you’ll have warm pittas ready in no time.

The image shows one piece of grilled chicken kebab with a reddish-brown charred crust, sliced slightly to reveal the tender white meat inside, placed on a large round white flatbread with dark brown spots from cooking, topped with two slices of pale yellow lemon. On the side of the flatbread, there is a small salad layer with thin rings of pale purple onion, fresh green parsley leaves, and red tomato slices on a white plate, all set on a white marbled surface with a blue patterned cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tbsp caster sugar
2 tsp fresh thyme leaves (optional)
200ml milk
1 tbsp olive oil, plus a little extra for proving and brushing
100ml lukewarm water
2 tsp salt

Instructions

Step 1: In a large bowl, mix the flour, yeast, caster sugar, thyme (if using), and salt together using your fingertips.
Step 2: Pour in the milk, olive oil, and lukewarm water. Use your fingers to combine everything and form a dough.
Step 3: Turn the dough onto a work surface and knead for 8–10 minutes by hand, or use a stand mixer with a dough hook for about 5 minutes, until smooth and elastic.
Step 4: Lightly oil a clean bowl, place the dough inside, and cover with a tea towel. Let it rise for 1 hour, or until nearly doubled in size. For a slower rise, place it in the fridge for at least 2 hours.
Step 5: Divide the dough into eight equal pieces. Roll each piece into a circle roughly 20cm wide on a floured surface.
Step 6: Brush each circle with a little olive oil. Cook on a hot barbecue grill for 2–3 minutes on each side until puffed and blistered.
Step 7: Alternatively, heat a frying pan or griddle over medium-high heat. Cook each pitta for 1–2 minutes until bubbles form, then flip and cook 2–3 minutes more until golden brown. Keep cooked pittas warm by wrapping them in foil.

Tips & Variations

Adding fresh thyme leaves gives a subtle herbal flavor, but you can omit or substitute with rosemary or oregano for variety.
If you don’t have a barbecue, a heavy frying pan or cast iron griddle works perfectly to achieve that traditional puff.
For a softer crust, brush the baked pittas lightly with olive oil as soon as they come off the heat.
To make whole wheat pittas, replace half the white flour with whole wheat flour, adjusting liquid slightly if needed.

Storage

Store cooled pittas in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them wrapped in foil or plastic wrap for up to 1 month. To reheat, warm them in a hot oven or toaster, or briefly on a pan until soft and warm.

How to Serve

The image shows a white plate with two pieces of grilled chicken kebab, which are brown with dark char marks and cut into thick slices. Each kebab lies on a round flatbread that is light brown with darker toasted spots. One flatbread is topped with two lemon wedges near the kebab. On the left side of the plate, there is a mix of fresh vegetables including sliced red tomatoes, thin rings of red onion, and green parsley leaves, adding red, purple, and green colors to the scene. A pair of silver scissors rests on one flatbread next to the chicken. The plate sits on a white marbled surface covered partially by a blue woven cloth with a herringbone pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dried yeast instead of fast-action yeast?

Yes, but you may need to let the dough rise longer. Regular dried yeast usually requires proofing in warm water before mixing and can take up to twice as long to rise.

Why didn’t my pittas puff up?

Pittas puff due to steam trapped inside the dough during cooking. Make sure your dough is well-kneaded and rested, and that your cooking surface is hot enough. Also, avoid rolling the dough too thin, as thicker patties trap steam better.