Pita Bread Recipe

Pita bread | Master cook Recipe

Pita Bread

Bread made with water, flour, yeast, salt, and sugar. The soft and light pocket is ideal for adding your favorite fillings & enjoying a Middle Eastern treat!

Servings - 5 Pcs
Difficulty Level - Easy
Preparation Time - 20 Mins
Cook Time - 1 Hour


  • 300 gm / 2 cups Mastercook Maida or Chakki Atta
  • 6 gm / 2 tsp yeast
  • 14 gm / 2 tsp salt
  • 14 gm / 3 tsp sugar
  • 170-180 ml water
  • 1 tbsp / 15 ml Extra Virgin Olive Oil


  • In a large bowl, sift your Maida or Chakki atta along with salt.
  • In a separate bowl, combine the yeast, water and sugar and allow to bloom for a few minutes.
  • Add the yeast mixture slowly to the flour and knead a soft dough (about 3-4 minutes)
  • Add the olive oil and knead until incorporated. The dough will be slightly tacky to the touch.
  • Place in a greased bowl and rest for 15 minutes.
  • Preheat your oven to 250 C / 480 F / Gas Mark 9. Place a baking sheet upside down on the bottom rack and allow it to heat up with the oven.
  • After 15 minutes, cut the dough into 10 equal pieces, about 42-45 gm each.
  • Roll each piece into a ball and set on a floured surface or plate for 10 minutes.
  • Now roll each ball into a disc, about 6 inches across, and about 1 cm thick, like that of a puri.
  • Put the pita onto the hot tray and close the oven. Let it sit for 2-3 minutes, it will puff up and become a balloon. Let it rest for another minute before taking out and setting in a plate lined with a cloth. Cover each pita with the cloth after it comes out of the oven.

Tips for Cooking

  • You can use either Maida or chakki atta or a combination of both for this recipe.
  • Try using only Extra Virgin Olive Oil for this recipe, as a neutral cooking oil wouldn’t give the flavour and aroma of the high quality olive oil.
  • Most home ovens go upto 250C. But if your oven goes higher, it is recommended to even keep the oven at 300C, this will cook the pita’s much faster.
  • If you do not want color on the pita, remove it as soon as it puffs up, if you want color, let it sit a little longer, and flip it to brown the other side as well. Both taste equally good.
  • Do not worry if the entire pita doesn’t puff, you will still be able to separate the two sides to form a pocket.

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South Indian Style Egg Curry

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