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Four pitta breads laying on top of each other. Tried & Tested

Garlic pittas

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This versatile flat bread is delicious served warm or cold with refreshing dips. Try this as an interesting alternative to sandwiches at lunchtime.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 300g 10⅝ oz Strong white bread flour (we use Allinson) Strong white bread flour
  • 1tsp 1tsp Salt
  • 1tsp 1tsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 7g ⅜ oz Vegetable fat white
  • 1½tsp 1½tsp Easy bake yeast (we use Allinson) Easy bake yeast
  • 200ml 6⅞ fl oz Warm water
  • 50g 1⅞ oz Butter (unsalted)
  • 2 2 Garlic clove(s) crushed and melted together
  • 25g 1 oz Parsley fresh

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour, salt, sugar, fat, yeast and water in a mixer with dough hook.

    Ingredients for this step

  2. Classic mode Step 2

    Mix to a smooth dough then knead for 5 minutes.

  3. Classic mode Step 3

    If mixing by hand knead for a further 5 minutes.

  4. Classic mode Step 4

    Shape into pitta shapes, scoring the tops.

  5. Classic mode Step 5

    Place onto greased baking sheets, cover and leave to prove until double in size.  Preheat the oven to 180°C (160°C fan, gas mark 4).

  6. Classic mode Step 6

    Brush with garlic and herb butter, bake for 10 minutes.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted)
    • 2 2 Garlic clove(s) crushed and melted together
    • 25g 1 oz Parsley fresh
  7. Classic mode Step 7

    Rebrush once baked.