Well-Being for Moms

Pitta Flat Bread

Prep Notes

Start the dough couple of hours in advance as it needs some raising time. The dough can also be put in the fridge (I often use half on day one, then make the rest the next day).


8 pittas


  • 3 c flour
  • 1 1/4 c warm water 
  • 1 T salt
  • 1 T olive oil
  • 1 t dry yeast


  1. Measure 3 cups of flour, put it in a big bowl. Warm 1 & 1/4 cup water so it feels warm but doesn't burn if you dip your little finger in. 
  2. Make a little hole in the middle of the flour to which you add salt, olive oil and yeast. 
  3. Pour water over the yeast in the middle, let bubble a bit.
  4. Mix it all with a spatula, then continue working the dough with your hand for couple of minutes, until fully incorporated and smooth.
  5. Cover and let it sit for an hour or two (or more).
  6. When it has risen (it has less yeast than a typical bread, so it won't really double) separate it into 8 equal pieces (little balls). 
  7. Heat a pan on high (using no oil, just dry) and roll your first ball into a round flat pitta (on a flowered surface). Put it onto the dry heated pan. When it bubbles all over the top (maybe a minute, even less), flip it. It should swell at this point and form that distinctive pocket.* Sometimes I flip it around more times, depending on weather it would be burning too much on one side (watch for that, it goes fast). They will have some brown spots and feel dry on top while moist inside and allover delicious;)
  8. Repeat with the remaining dough. Keep the done pittas warm and moist by wrapping them in a clean kitchen cloth right after taking them of the pan.
  9. Enjoy with some Hummus, Tahini or Baba Ghanoush, and veggies of course. 


*Very often for me the first one or two don't fully swell. They are still yummy even though.