Homemade Pita Bread | Pita bread Ideas






pita dough

One of my stress busters after a ‘fun’ all nighter on-call is usually bread-baking. There is something soothing about mixing the dough with hands, and getting messy with the kid. The excitement of seeing a risen dough being punch down again with release of air, and shaping them with hands for rolls or rolling pin into unleavened breads such as homemade pitas. Even though the whole process from kneading to baking may take several hours, the actual hands-on time is very minimal. Of course there is also the benefit of having freshly baked breads without preservatives in the convenience and comfort of your own home, the smell of bread baking in the oven is just divine!

pita dough

roasted sweetcorn

black bean tartine

Every month, I develop ┬ástyle and shoot recipe for TOTT‘s monthly newsletter, the biggest baking store in Singapore. The Cook, Bake, Host haven of over 36,000 square feet which also houses and sells my baking products. Their awesome editorial and marketing team will give me a guide of products to be featured and I am given full liberty to create a recipe accordingly. It is so much fun! Imagine creating sweet and savoury dishes for ice-cream makers, food processors, sous vide machine, pizza perfector, and the latest Cusinart griller. Living in sunny Singapore has made me use the griller for throughout the year but the idea of creating specific recipe for the product was great. Keeping the fresh and heathy theme in mind I decided to steer away from greasy burgers, the usual suspect for BBQ and grilling.

Instead we lavished TOTT’s April subscribers with roasted sweetcorn salad and homemade black bean patties on toasted pita bread. Almost like a tartine. Do you know that you can literally bake pitas on a grill? I usually bake them on pizza stone, but grilling really puffs up the pita dough in no time at all.

pita dough filling idea

pita dough-5

I thought I would share the pita dough recipe here. Really easy to make, and versatile as either a tartine, or fill them up with filling of your choice. One of my favs is chicken and apple combo with plenty of cherry tomatoes, fresh lettuce and dijon vinaigrette. Yum! And in case you still have some leftover stale pita bread, do not throw them away, just cut them into triangles, sprinkle some herbs and bake them for 20 minutes at 180C- you have just made some pita chips!

If you are interested to follow our culinary journey with classes and happenings, sign up for the free monthly newsletter by TOTT store. Even if you are not in Singapore, you can always try out my monthly recipe that will be featured :-)

Stay tuned with a very happening baking demo that I will share with you tomorrow!

Disclaimer: This is not a sponsored post. I love shopping at TOTT, and proud to be one of their product partners, and recipe developer for the newsletter.

By the way have u ever made pita breads before? And what is your favourite filling? Do share in the comment below!

Homemade Pita Dough

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 to 10 pita breads

Easy homemade pita bread, and fill with endless possibilities!


  • 2 1/2 cups plain flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sugar
  • water as needed ( i used 1 1/4 cups approx )


  1. In a bowl, combine the flour with yeast, salt, olive oil and sugar.
  2. Ensure that the salt and yeast are not mixed in the same area as direct interaction of salt to yeast can retard the growth of the yeast.
  3. Add the water as you knead, to form soft elastic dough.
  4. If using dough hook, knead for at least 5 minutes until dough is tacky and does not stick to the bowl.
  5. If using hands, knead for around 10 minutes on a kitchen counter or board, a lil bit of elbow grease is needed!
  6. Leave the dough to rise until double in bulk, in the same bowl covered with cloth.
  7. Once the dough has risen, punch down the air and divide into 8 to 10 small balls.
  8. Dust the counter with flour and roll until a thin 6 inch diameter circle is achieved.
  9. Preheat the oven to 220 C ( with or without pizza stone inside ), or alternatively switch on the grill.
  10. Leave the dough to rest for 10-15 minutes.
  11. Transfer onto a pizza stone, or a grill, or a baking tray lined with baking paper.
  12. Bake / grill for 7-8 minutes until pita is puffed.
  13. Remove immediately into a container and cover with cloth ( this helps to keep the pita soft ).
  14. If not using immediately keep them in the container for 3-4 days.


I have used bread flour, but surprisingly plain flour yields better result. If using whole wheat flour, replace for 1 1/2 cups but I would still use 1 cup of plain flour as the gluten helps to keep the pita soft.





  1. says

    How come this didn’t appear in my feed??? Grrr…. Pita bread is something we keep eating at home, I would love to make it home someday when I unleash my laziness, darn… I love falafel in pita bread with some salad and tahini, is just awesome… or maybe some chicken shawarma as well… :)

  2. says

    Your style is unique compared to other folks I have read stuff from.

    I appreciate yoou for posting when you’ve got thhe opportunity, Guess I will
    just book mark this page.


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