Wholemeal Pitta Bread

As bread recipes go, this one isnt that complicated at all, but there are some limiting factors you have to consider like how hot your oven gets, and whether or no you have a baking stone (I don’t). My favourite combo is to have half wholemeal and half white flour, as I like the stronger flavour of the wholemeal in my pitta breads, but you can use any combination you like.


Pittas are pretty versatile breads, and we mostly have them with savoury meats, pulled pork, kebab-style grilled lamb, and once I’ve even put some ribeye chunks into a pitta so I could eat on the hoof.

250g wholemeal flour
250g strong white flour
1tsp yeast
350ml tepid water

Combine all the ingredients and bring together to a dough, it’ll be reasonably wet and sticky, so if you need to use the slam/fold/scoop method. Exactly how sticky it is really does depend on the flour you are using, as ive found that some flours seem to yield les sticky doughs for the same percentage of water added. You need the high water content as the pitta needs st eam to rise

Leave to rise till about doubled in size then divide up into about 12-16 little dough balls and roll them flat.

Get your oven up to at least 240C (Or as hot as you can get it) and flour a baking tray.

Plonk em on the tray two or three at a time and into the oven for about two minutes or until they puff up and look done.







These are some left in for three minutes by accident, and theyre burnt. Being the skinflint I was, I tried eating one of them, but really, they were too burnt for even me!




Things I’ve found

Sometimes your oven will have hot spots – mine is hotter towards the back so you’ll get uneven puffing up. I’ve not solved this problem, I can only partially mitigate it by turning the tray around one minute in.. But then you get pittas like this that only rise at both ends but not in the middle… as well as the problem that your oven cools down every time you open it.

You will have to monkey around with the timings if your oven doesnt get up to 240. I experimented baking them at lower temperatures, and they just didnt come out as good as they woudn’t rise properly.. But then again, i think if i spent enough time experimenting i could figure it out

Size does matter. The sweetspot is sbout six inches in length and about three wide. Any bigger (and this depends on your oven too) and they are too big to rise nicely, and any smaller they bake too wuickly and either burn or dont rise enough.

It is not a PITA making the perfect pitta, but you will have to experiment a bit. Getting a good batch out is easy enough, and the recipe is very forgiving, you can make a few mistakes and still have it come out ok. I you follow the recipe exactly you’ll get something that people will recognise as pitta bread.

Serving these immediately is the best thing to do.  They’re best when you eat them straight out of the oven.  If you leave them for a bit and then serve, they get crusty, which is great if you’re eating a pitta, but if you want to fill them they won’t be quite so pliable anymore.

Best of all, its cheap! Buying six pittas from the shops will cost yout about 75p. Half a kilo of flour will cost you about 40p if you buy the run off the mill stuff, and you’ll get tons more than six.

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