Making pita bread yourself + video

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Making your own pita bread has been on my to do list for a long time. Actually, I always bought ready-made pitas because it is nice and fast. But homemade pita breads are also not much work and even better I now know.

First I searched the internet for a good recipe. Then I came across a recipe from Rutger Bakt for spicy pita breads. And you’re always in the right place with Rutger, he has become a winner at Heel Holland Bakt for a reason :). I have adapted the recipe and made ‘regular’ pita breads and adjusted the quantities.

It just went wrong the first time. But that was not due to the recipe because it was good but I had baked them too long in the oven. After 10 minutes they came out like buns as hard as stone. Because we were also filming this recipe, I immediately made new dough and baked it for 5 minutes and luckily they were perfect! Because every oven is different, this can vary, so keep an eye on them.

Tips when making pita breads:

If they are still very pale, you can also briefly fry them in a frying pan or grill pan over high heat until they are slightly brown. I’ve also read in some recipes that you can even make them without an oven and bake them right away in the pan, but I haven’t tested that (yet).

You can also replace the flour with whole-wheat flour or spelled flour for a healthier version.

You can also freeze them well-packaged and reheat them briefly in the oven toaster after thawing.

Recipe pita bread



250 g flour
150 ml lukewarm water
Pinch of salt
½ sachet of yeast of 7 g
1 tablespoon olive oil

Baking tray with baking paper
Mixer with dough hooks


Put the flour in a bowl with a pinch of salt. Mix the yeast with the water. Add this to the flour along with the spoonful of olive oil. Mix this well with a mixer with dough hooks or with your hands to a smooth dough and cover with foil or a slightly damp tea towel. Then let it rise for 1 hour. Preferably place the dough near the heater or another warm place.

Preheat the oven to 230 degrees. Knead the dough again briefly and divide into 6 equal pieces. Make balls and press or roll them out on the baking tray with baking paper using some flour to ½ cm thick. Then bake them in the oven for 5 minutes. You will see that they become convex but (if you take them out in time) they collapse again and you can easily cut them open.

Source: Leukerecepten by leukerecepten-nl.
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