Cegin S4C

  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Monday, 19 December 2016

  • Pita bread

    Pita Bread


    • 500g strong white bread flour
    • 7g fast action yeast
    • 10g salt
    • 330ml warm water
    • 2 tbsp olive oil


    1. Place 500g of strong white bread flour in a large bowl add 7g of yeast and 10g of salt to opposite sides then stir with your hand to combine.
    2. Add 330ml of water and 2 tbsp of oil and bring the mixture to a ball of dough.
    3. Tip out onto the work top and knead until smooth and elastic, between 5-8 minutes.
    4. Place the dough back into a bowl, cover and leave to double in size for at least one hour.
    5. After this time, lightly dust the work top with some flour and tip out the dough,
    6. Knock it back then divide into 8 pieces.
    7. Roll out the dough into rounds or ovals of around 1cm thick.
    8. You can cook the pitas either on a hot pan on the hob, or in a hot oven.
    9. The pitas are cooked when they're golden brown and inflated.
    10. Once cooked, keep warm in a slightly damp tea towel - this will keep the pitas soft.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis.

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