Pita Bread

Pita Bread

Serves 10
Prep time 1 hour, 15 minutes
Cook time 15 minutes
Total time 1 hour, 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Bread
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Website Under the High Chair
Home made pita bread.


  • 1 tablespoon Lowan's Instant Dried yeast (or equivalent)
  • 1 1/4 cup warm water
  • 1 teaspoon salt
  • 3 - 3 1/2 cups wholemeal flour (sifted, with the husks added back in)


1. Preheat the oven to 220°C. Line 3 baking trays with baking paper.
Combine the yeast and water in the bowl of an electric mix with a dough hook and leave for about 5 minutes.
Making Pita Bread
3. Add the salt and 1 1/2 cups of flour. Beat the dough on speed 2 to make a batter then add in remaining flour in gradually until it is a rough shaggy dough.
Knead the dough for about 8 minutes until it is smooth and elastic. Add more flour if it is too sticky.
Making Pita Bread
5. Turn the dough out onto a lightly floured surfaced and divide into 10 pieces for small pitas, or 6 pieces for large pitas.
Roll each piece into a ball, then roll out into an even circle about 0.5cm thick. Cover with a tea towel and allow to rise for 30 to 40 minutes until slightly puffed.
Making Pita Bread
Transfer each pita to the baking tray, flipping them over so the top is now on the bottom.
Making Pita Bread
8. Bake for 10 to 15 minutes until light golden in colour.
These pitas are best eaten the day they are cooked. They can be kept for up to 4 days in an air-tight container, but will go hard and are best toasted. They can also be frozen for longer storage.
Making Pita Bread


Low Chemical / Failsafe

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