Simple Handmade Pita Bread Recipe

Home 9 Flatbreads & Crackers 9 Simple Handmade Pita Bread Recipe

Awesome little pockets that can be filled with any fillings that you fancy.

This was one of the first breads I ever made years ago. And it is still one of my favourites because it is so easy to make. The versatility is great and if you are a complete beginner, this is definitely one for you!

This recipe yields 4 pitas. If you want to make more just multiply the amount of ingredients.


250g (8.8oz) strong white bread flour

5g (0.2oz) sea salt

3g (0.1oz) dry yeast or 9g (0.3oz) fresh yeast

155g (5.5oz) filtered water at around 25C (77F)

To learn more about dough temperature control click here.


  1. Add the yeast to the water and let it dissolve and hydrate.
  2. Add the salt and stir to dissolve.
  3. Add all the flour and mix until incorporated.
  4. Knead the dough for around 5 minutes to develop the gluten. *Final dough temperature should be around 25C (77F). If it is more than 26C (79F) then place in a cooler corner of the kitchen.
  5. Place in bowl, cover and ferment for 30min.
  6. Preheat your oven to 250C (480F) NO FAN. Or 230C (450F) with fan.
  7. Fold and place the dough back in the bowl and proof for another 30min.
  8. Divide into 4 equal pieces and preshape.
  9. Final proof 20 min.
  10. Roll out to no more than 1cm (0.4 inch) thick and bake for 3 min or until puffed up and nicely golden brown.
  11. Let it cool down slightly and enjoy!



Watch the video here

Understanding the principles of bread making will let you be in complete control every time you make bread. It will reduce the failure rate and turn you into an even more confident home baker.

I highly recommend you check out the Learning page where I have detailed, easy to understand explanations on each step of the bread baking process and the principles behind it. You can find all the equipment I use and recommend in the Shop (UK) & Shop (US) pages.

Show/Hide Comments (4 comments)


  1. Betz Dundas

    LOVE that I found your channel! I am learning so much about bread and other recipes!
    I have been making pizza dough forever but now am learning he science and techniques for wonderful results and easy-to-understand directions. Plus you voice is very southing 🙂

    • ChainBaker

      Hey Betz. Welcome to the channel 🙂 I’m glad you’re enjoying the videos and finding great baking success. Happy baking! Cheers.

  2. Marc Hache

    Made these tonight. Very good. For those without a convention oven I found they needed another 2-3 minutes. I flipped them over after the first 3. Cooked on a pizza stone. Betlat to cool them on a rack so the bottoms don’t get soggy.


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