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    Home » Family Friendly Recipes » Lunchbox & Picnic

    Homemade Pitta Bread Recipe

    May 21, 2016 · 24 Comments

    60.7K shares
    • 802

    This week I have been inspired by both my lovely Mum (who makes the best bread EVER!) and Real Bread Week to try making my own pitta breads for the first time, and I'm pleased to say that they turned out really well and were a big success with all of the family! I've been meaning to try making more of my own bread products for some time now, I love the fact that you have complete control over the ingredients and of course there's nothing quite like the taste of homemade, but like most things it can be tricky to find the time.

    The fact that it was Real Bread Week this week was the push I needed to give them a go and I was pleasantly surprised to find that actually you don't need to spend a huge amount of time making pitta breads.  You do need to be in the house so that you can keep a eye on the dough rising but apart from the 5-10 minutes of kneading they don't take much time at all to make. You'll find my homemade pitta bread recipe below, I made 12 pittas so that I could stock the freezer but the recipe is easily cut in half if you don't want to make so many.

    How to make your own pitta breads - easy instructions and recipe from Eats Amazing UK

    When I was researching how to make pitta breads I found and read many recipes from all over the place, but I liked the sound of Paul Hollywood's recipe the most and loosely based my own recipe on his one. The main change I made was to substitute the wholemeal flour for spelt flour - this ancient grain is higher in protein than wheat flour and easier to digest too. It was a staple food in Europe from the bronze age to medieval times and widely grown by the Romans, a fun fact to tell your kids if you make this recipe! Spelt flour also rises a bit quicker than standard wheat flour, so can help you save a little extra time - a nice little bonus!

    How to make your own pitta breads - easy pitta bread recipe made with spelt and white flours

    Homemade Pitta Bread

    Ingredients (makes 12): 

    • 250g strong white bread flour plus extra for dusting
    • 250g wholemeal spelt flour
    • 2 tsp instant yeast
    • 1 tsp sea salt flakes
    • 1 ½ tbs olive oil
    • 300ml cold water

    Method: 

    Weigh out the flours and the yeast and mix together. Crush the salt and sprinkle over the flour, then add the oil and 250ml of cold water. Stir the mixture with a spoon or your fingers until it starts to come together to form a rough dough.

    Measure out another 50ml of water, then add a little bit at a time to the dough until all of the flour has been combined and you have a soft, slightly sticky dough.

    Tip out onto a lightly floured surface and knead for 5-10 minutes until the dough stops being sticky and becomes smooth and elastic instead (check out this video for how to knead dough if you're new to making bread).

    Place in a lightly oiled bowl, cover and leave to rise until doubled in size. This may take an hour or so depending on how warm your kitchen is, but keep an eye on it because spelt flour can cause the dough to rise much quicker than dough made with standard flour.

    When the dough is nearly doubled, place 2 large baking trays into your oven and preheat to 220°C (450°F/gas mark 8).

    Once the dough has doubled in size, tip out onto a floured surface and knead a couple of times to knock it back. Divide the mixture in half and put one half back into the covered bowl. Divide the other half into 6 equal pieces, form them into balls and roll each one out with a rolling pin to form oval shaped pitta breads about 0.5cm thick.

    Take the preheated trays from the oven, sprinkle with flour and place the pitta breads on them. Put them back in the oven and bake for 5-8 minutes until the pittas are puffed up and starting to colour.

    How to make your own pitta breads - full instructions and recipe from Eats Amazing UK

    Remove from the oven and wrap them in a clean tea-towel to cool - this will help them to stay soft.

    Repeat the shaping and baking with the other half of the dough to make 12 pittas in total.

    How to make your own pitta bread - full instructions and recipe for pitta bread made with Spelt and white flour from Eats Amazing UK

    Notes: If you're not planning on using all of the pitta breads within a day or two then they should be stored in the freezer until ready to use. Defrost overnight and refresh in the oven or toaster before eating, or at a pinch you can pop them straight into the toaster from frozen, though they may turn out a little crispier when done this way.

    This would be a fun cooking project to make with the kids - there are lots of opportunities for children to help with this recipe, from weighing and mixing ingredients to having a go at the kneading and rolling and shaping the pittas.  My two year old was particularly fascinated with the texture of the dough and kept coming back to poke at it while I was kneading it, next time I'll give him his own little piece so he can give kneading a go himself!

    If you're feeling inspired by Real Bread Week to try making your own bread, you might also like my Oat & Spinach Bread Rolls recipe, my easy homemade bread recipe (excuse the terrible pics on this early blog post!) or one of these delicious breads from some of my fellow foodie bloggers:

    • Wholewheat Cobs from Tinned Tomatoes
    • Olive & Parmesan Cob Loaf from Fab Food 4 All
    • Crusty Cider & Onion Loaf from The Veg Space
    • Olive Foccacia from Family Friends Food
    • Sundried Tomato Ciabatta from Planet Veggie
    • Apricot & Apple Couronne from Baking Queen 74
    • Spiced Apple Challah from Family Friends Food

    Happy Baking!

    Grace

     

    Eats Amazing on Instagram - Homemade Pitta Breads Recipe
    Print Recipe
    5 from 6 votes

    Homemade Pitta Bread

    How to make your own pitta bread - full instructions and recipe for pitta bread made with Spelt and white flour.
    Prep Time15 minutes mins
    Cook Time8 minutes mins
    Rising Time1 hour hr
    Course: Main Course
    Cuisine: British, Mediterranean
    Servings: 12 pittas
    Author: Grace Hall

    Ingredients

    • 250 g strong white bread flour plus extra for dusting
    • 250 g wholemeal spelt flour
    • 2 tsp instant yeast
    • 1 tsp sea salt flakes
    • 1 ½ tbs olive oil
    • 300 ml cold water

    Instructions

    • Weigh out the flours and the yeast and mix together. Crush the salt and sprinkle over the flour, then add the oil and 250ml of cold water. Stir the mixture with a spoon or your fingers until it starts to come together to form a rough dough.
    • Measure out another 50ml of water, then add a little bit at a time to the dough until all of the flour has been combined and you have a soft, slightly sticky dough.
    • Tip out onto a lightly floured surface and knead for 5-10 minutes until the dough stops being sticky and becomes smooth and elastic instead (check out this video for how to knead dough if you're new to making bread).
    • Place in a lightly oiled bowl, cover and leave to rise until doubled in size. This may take an hour or so depending on how warm your kitchen is, but keep an eye on it because spelt flour can cause the dough to rise much quicker than dough made with standard flour.
    • When the dough is nearly doubled, place 2 large baking trays into your oven and preheat to 220°C (450°F/gas mark 8).
    • Once the dough has doubled in size, tip out onto a floured surface and knead a couple of times to knock it back. Divide the mixture in half and put one half back into the covered bowl. Divide the other half into 6 equal pieces, form them into balls and roll each one out with a rolling pin to form oval shaped pitta breads about 0.5cm thick.
    • Take the preheated trays from the oven, sprinkle with flour and place the pitta breads on them. Put them back in the oven and bake for 5-8 minutes until the pittas are puffed up and starting to colour.
    • Remove from the oven and wrap them in a clean tea-towel to cool - this will help them to stay soft.
    • Repeat the shaping and baking with the other half of the dough to make 12 pittas in total.

    Notes

    NOTES: If you're not planning on using all of the pitta breads within a day or two then they should be stored in the freezer until ready to use. Defrost overnight and refresh in the oven or toaster before eating, or at a pinch you can pop them straight into the toaster from frozen, though they may turn out a little crispier when done this way.

    I hope you will want to try this yummy recipe, please pin it so that you can find it again! For more easy lunch ideas and recipes, check out the Lunchbox and Picnic Recipes section here on the Eats Amazing blog or pop over and follow my lunch themed Pinterest boards for fun and healthy lunch box ideas from all over the web; Kids Lunch Box Ideas & Packed Lunch Ideas.

     

    Easy Pitta Bread Recipe - how to make your own pitta breads - healthy recipe with spelt flour for lunchboxes picnics and family meals #bread #recipe #pitta #easyrecipe #cookingwithkids #kidsfood #lunchideas #lunchtime #lunch #homemade #spelt #picnic

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    Reader Interactions

    Comments

    1. Cathy @ Planet Veggie says

      May 21, 2016 at 12:07 pm

      I love pitta bread but didn't know they were so easy to make!

      Reply
      • Grace says

        May 22, 2016 at 11:36 am

        Me too, I was really pleased to find how easy they were!

        Reply
    2. Jacqueline Meldrum says

      May 21, 2016 at 12:40 pm

      Fresh pitta are so different from what you buy in the supermarket. I've never tried making my own, but I definitely will now. Thanks for linking to me. Stumbled, pinned and yummed.

      Reply
      • Grace says

        May 22, 2016 at 11:37 am

        They really are, SO much nicer! Thank you for all the shares! 🙂

        Reply
    3. Camilla Hawkins says

      May 21, 2016 at 1:41 pm

      Your pittas look absolutely amazing, well done Grace. I actually didn't know there was yeast in pittas! Thanks for linking to my loaf;-)

      Reply
      • Grace says

        May 22, 2016 at 11:37 am

        Thanks very much Camilla! My pleasure 🙂

        Reply
    4. Monika @ MY FOOD & HAPPINESS says

      May 23, 2016 at 1:27 am

      Grace, they look lovely! I love the simple list of ingredients, that's how real bread should be made. Using spelt flour was a great idea too!

      Reply
    5. Lucy @ BakingQueen74 says

      May 23, 2016 at 9:13 am

      They look delicious! I've only tried to make gluten-free pittas before and not "normal" ones and they were quite tricky due to that. Must try again! Thanks for linking to my couronne, sharing!

      Reply
    6. Kate | The Veg Space says

      May 23, 2016 at 1:55 pm

      Those look AMAZING Grace, pitta is something I wouldn't have thought of making from scratch, but you've inspired me. Yum! Thanks for linking to my Cider & Onion Loaf too!

      Reply
    7. Michelle Hobson says

      May 27, 2016 at 10:52 am

      Hi! I am glad to know that recipe like Pitta Breads can be cooked so fast and easily. It is also nice to know that you use spilt flour which is good for digestion, and it also tells us how to make something quickly. Thanks for sharing such a nice post.

      Reply
    8. Victoria says

      June 02, 2016 at 10:04 pm

      Pitta bread is my go-to recipe when I realise we have no bread in the house and no time to make 'proper' bread. I love watching them rise in the oven. So satisfying! I haven't tried them with spelt flour so will give that a go next time.

      Reply
    9. Anezka poletova says

      April 02, 2017 at 11:14 am

      Good recipe.

      Reply
      • Grace says

        April 03, 2017 at 7:57 pm

        Thank you, I'm glad you enjoyed it!

        Reply
    10. Patricia says

      April 19, 2017 at 9:24 pm

      Is Pitta bread the same as Pita?

      Reply
      • Grace says

        April 20, 2017 at 10:02 am

        Yes it is, we usually spell it pitta here in the UK.

        Reply
    11. Miss Food Fairy says

      June 27, 2017 at 4:46 am

      5 stars
      Your pita looks amazing! It's one of the easiest pita bread recipes I've seen 🙂 Pinned for later as I'm excited to make my own pita one day & you've inspired me

      Reply
    12. Simone says

      January 06, 2018 at 4:03 am

      Awesome. I have just used this as inspiration to try some teff charcoal pittas. The dough is now rising. Wish me luck! Simone from Play with Food

      Reply
    13. Mel says

      January 24, 2018 at 12:54 pm

      5 stars
      I've never made pitta bread even though we eat loads! Thanks for sharing your recipe xxx

      Reply
    14. Helene AKA Croque-Maman says

      January 24, 2018 at 12:59 pm

      5 stars
      Ohhhh I love pitta bread... Homemade pitta bread takes it to another level of deliciousness 🙂

      Reply
    15. Amy says

      January 24, 2018 at 11:19 pm

      5 stars
      I can't believe that I haven't commented before now. I make this all the time with the kids and they love it.

      Reply
    16. Rhian says

      September 28, 2019 at 7:02 pm

      5 stars
      Truly delicious
      Made with my 3 year old
      She loved prodding the dough
      And my 1 year old loved eating them
      A hit with the whole family
      Will be making again for sure.
      I made a mix of whole wheat and strong white.
      Fab

      Reply
      • Grace Hall says

        September 29, 2019 at 6:21 pm

        I'm so glad you and your family enjoyed the recipe, thank you so much for the lovely feedback!

        Reply
    17. Shelley Rose says

      May 01, 2020 at 4:37 pm

      5 stars
      Fantastic recipe. Really easy to follow. Thanks.

      Reply
    5 from 6 votes

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