Pita Bread

I was hoping that the June Fresh From The Oven challenge would be up before I left work on the 1st of the month so that I could get it made on the first weekend and blog it the first Monday. This however did not happen, which in a way was a blessing as we had a luncheon at our house on the Sunday and the weekend was spent preparing for it, and then enjoying the party well into the night. Our host for this month is a Slice Of My Lyfe and the challenge she set was for us to make Pita bread. I nearly made these in December in preparation for my chance to host the FFTO challenge, and something made me change my mind at the last minute. So I was really excited to see that the challenge had been set.

Given that it is winter in the Western Cape, which means rain and cold weather, I decided to make my dough in my bread maker so that the dough’s first rise would be perfect. I also put the heater on to ensure that the kitchen was warm enough for the second rise. These were therefore very easy to make, and I would do so again. They are very impressive all puffed up. I must say that I wanted to make felafel to go with the pita’s but that did not work out as planned.

Pita Bread

Pita Bread

Recipe Category: Bread
Makes enough for: 1 batch pita bread
All Rights Reserved: Recipe from Breville Ikon Bread Oven


  • 310 mls water
  • 60 mls oil
  • 5 mls fine salt
  • 20 mls fructose
  • 4 cups bread flour
  • 10 mls instant dried yeast


  • Place the ingredients in this order into your bread maker
  • Select the bread dough setting
  • Once the dough has risen, remove it from the bread maker

How to make the pita breads

  • Punch the dough down to release some of the trapped gases and divide it into small pieces
  • Lightly dust each piece with flour
  • Roll each piece into a ball
  • Cover the balls with a damp kitchen towel, and let them rest for 20 minutes
  • While the dough is resting, preheat the oven to 200° Celsius
  • Place a baking tray or stone into the oven at the same time to heat
  • After the dough has relaxed for 20 minutes, lightly sprinkle flour on your work surface
  • Sprinkle a little bit of flour on one of the balls
  • Keep the pieces of dough you are not working with covered with the damp towel
  • Use a rolling pin and flatten the dough – it should be quite thin, and as round as you can get it
  • Repeat until you have rolled out all the pitas
  • Open the oven and place as many pitas as you can fit on the hot baking surface
  • Bake for 5 minutes until they puff up and are browned

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