Pitta Bread


Soft and aromatic bread pockets.

This is a Syrian recipe.

NB: The origins of hummus and pitta bread are disputed, but with the Fairtrade Cookbook structure a country needs to be chosen. We chose Syria as being near the heart of ancient Levant. What truly matters are not artificial national boundaries, but that we should "act justly, love kindness, and walk humbly with our God" and Fair Trade can be the start of that.

This recipe contains the following types of ingredient: plants and fungi.


15 ml (3 tsp)
dried yeast
15 ml (3 tsp)
as needed
Zaytoun FAIRTRADE olive oil
5 ml
450 g
organic strong white bread flour
for dusting
organic strong white bread flour



See Notes on making bread at home.


Add the sugar and yeast to the warm water, mix, and allow to develop for 10 minutes until frothy.

Mix the salt with the flour.

In a large mixing bowl, add the yeasty water to the flour, and combine using a large stiff spoon.

Once the dough is starting to "come together", put a dusting of flour on a work surface, and knead the dough. Once the dough starts to fight back and to feel nicely elastic put the dough in a warm place to rise for 75 to 90 minutes.

Once nicely risen, "punch" the dough down and re-knead if necessary to produce a consistent dough.

Divide the dough into 8 portions.

On a lightly floured surface, roll the portions out into oblong shapes about 20 cm long by 15 cm wide.


Put the pieces (my oven takes 2 at a time) on a greased baking tray and bake at gas mark 9 (240 °C; 475 °F) for about 6 minutes. Remove from the oven when the pittas just start to brown.

Wrap the pittas in a damp tea towel to cool.

To serve

Serve in a Meze or with recipes such as hummus or falafel.