Pita bread

Total time: 2hr 05m
Preparation Time: 20m

For 8 piece


Stefania  -De Palma

Nutritional Information

Contains 377 Kcal, 12g Protein, 60g Carbohydrates, 9g Fat


  • Dough
  • 650 g white flour
  • 175 ml milk, lukewarm
  • 175 ml water, lukewarm
  • 1 cube yeast (42 g)
  • 1 tbsp sugar
  • 1 eggs
  • 50 ml olive oil
  • 2 tsp salt
  • To bake
  • 20 ml milk
  • 0.25 tsp salt
  • 1 tbsp black sesame seeds

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  • Dough

    Place the flour in a bowl. Pour the milk and water into another bowl. Combine the yeast and sugar, add to the liquid, add everything to the flour and mix well. Cover and leave to rise for approx. 15 mins. Separate the egg, add the egg white, half of the egg yolk (set aside the other half for brushing), the olive oil and salt to the dough, knead for 5-10 mins. Cover and leave to rise for a further 30 mins. Divide the dough into 8 equal pieces. On a lightly floured surface, roll out the dough into round pita breads (each approx. 15 cm in diameter). Place on a baking tray lined with lightly oiled baking paper, leave to rise for a further 45 mins.
  • To bake

    Combine the reserved egg yolk with the milk and salt, brush the pitas with the mixture, sprinkle with sesame seeds. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.
  • Tip:

    These pita breads can be filled with crumbed chicken, red cabbage, rocket, tahini sauce, diced tomatoes and cucumber, and pesto genovese. Alternatively, you can fill them with grilled aubergine, courgette and bell pepper.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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