Pita Bread

I had always wondered how does a hole magically appeared in a bun. I thought of applying some butter inside, or playing cheat by cutting a hole inside, ends up, those were all wrong. With the oven temperature high enough, and you will be able to watch that pita bread puff up inside the oven like a puffer fish!

With its signature 'pocket', you can stuff whatever you like inside and that is a delicious pocket meal you will have! Amongst all, my favourite is to eat it with Shakshuka, a dish originated from Tunisia and Israel that is packed with the goodness from tomatoes, lightly spiced just enough to deepen its flavor, and with few eggs cracked on top cooked to its perfection rendering the yolk still partially runny!

Pita Bread
Makes 6


Sponge Dough
  • 60g bread flour
  • 1/4 tsp instant yeast
  • 35g water
Main Dough
  • 200g bread flour
  • 10g sugar
  • 4g salt
  • 10g oil
  • 120g water
  • 1/2 tsp instant yeast
Cooking Directions
  1. Mix the ingredients for sponge dough until form a ball.
  2. Let it proof for 2 hours.
  3. Mix all ingredients for main dough into the sponge dough, knead well.
  4. Let it proof for 1 hour.
  5. Divide the dough to 6 equal portions, roll flat to around 3mm thickness.
  6. Let the dough rise for another 30 minutes.
  7. Preheat oven to 220C (it will take around 15 minutes)/
  8. Bake the dough in preheated oven for 6-8 minutes until puff up.
Tips: Heat up the oven in between bake to make sure that the oven is hot enough.

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  • 60克高筋面粉
  • 1/4小匙即食酵母粉
  • 35克水

  • 200克高筋面粉
  • 10克糖
  • 4克盐
  • 10克油
  • 120克水
  • 1/2茶匙即食酵母粉

  1. 混合海绵面团材料,直到形成面团。
  2. 让它发酵2小时。
  3. 将主面团材料混合入海绵面团,揉成面团。
  4. 让它发酵1小时。
  5. 将面团分至6等分,扁平滚至3mm左右的厚度。
  6. 让面团发酵30分钟。
  7. 烤箱预热到220℃(这将需要大约15分钟)
  8. 在预热烤箱烤6-8分钟,直到面包膨胀。



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