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Pitta Bread


SERVES:  Portions 8


500g strong white flour
10g sea salt
10g yeast or 5g dried yeast
285ml warm water
20ml rapeseed or olive oil


Recipe produced by The Cotswold Chef

Combine the flour and salt in a bowl. In a jug, mix the yeast with warm water, then pour into the flour and mix until dough comes together, adding the oil

Knead the dough for about 10 minutes until smooth. Leave in a covered bowl at room temperature for about 30 minutes or until double the size

Divide the dough into 8 portions and roll each portion into a ball. Leave the balls for 5-10 minutes to relax a little

Roll each dough ball out in one direction on a lightly floured surface and bake (200C) immediately. At these temperatures, the dough will blister and balloon in less than a minute and will be baked and ready for eating.