Pitta Breads…

Nothing beats a bit of home baking and the smell of fresh bread is just divine. I love making our own pitta breads, you can leave them plain, make them savoury and even make them sweet, there is no restrictions saying that pitta bread has to be served savoury with a curry, you can make them sweet and serve with ice cream and stewed fruit, no rules to tell you that they have to be just for one kind of meal.

Feel free to experiment with different herbs and flavourings.

There are also these pitta parcels too using the same dough recipe but made into parcels with various fillings.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
  • Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.

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Thank you.

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Pitta Breads

Makes 8 large, or 10 medium


  • 300g strong white bread flour
  • 7g sachet fast action dried yeast
  • 1 teaspoon cooking salt
  • 2 teaspoons olive oil
  • 2 teaspoons cumin seeds (Optional)
  • 1 garlic clove, crushed (Optional)
  • 1 teaspoon nigella seeds (black onion seeds) (Optional)
  • 1 tablespoon fresh chopped coriander (Optional)


  1. In a bowl mix the dry ingredients, plus any optional herbs and spices (if using) in a large mixing bowl.
  2. Make a well in the centre and add the oil and 200ml lukewarm water and mix to form a soft and slightly sticky dough.
  3. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic (usually around 5 – 10 minutes).
  4. Place the dough into a lightly greased bowl and cover with a damp tea towel.
  5. Leave the dough to rise in a warm place for 1 – 1Β½ hours until doubled in size.
  6. Turn the dough out and knock the dough back to release the air, cut into 8 or 10 even sized pieces (I weigh the whole dough and then divide by 8 or 10 to get an accurate amount).
  7. Take each piece of the dough and roll out about 3mm thick in a rough oval shape.
  8. Place on a baking tray lined with baking paper and cover with another tea towel (a dry one will be fine) and leave in a warm place for 30 minutes.
  9. Pre heat the oven to 230Β°C fan and place a baking sheet in to heat up.
  10. Place the pitta breads on the hot baking sheet, sprinkle with a little water and bake in the oven for 5 – 6 minutes until golden brown flipping halfway.


  • These can be stored in an airtight container for up to 2 days, and are suitable for the freezer, simply wrap each one individually, defrost fully before eating, simply reheat in the oven or pop in the toaster to heat back up.