Prep time
Cook time
Total time
  • 250 g of 0 flour
  • 160 ml of lukewarm water
  • 5 g of dehydrated baker’s yeast
  • 2 tablespoons of extra virgin olive oil + more for oiling the pastry board
  • 1 teaspoon of salt
  1. In a large bowl, sift the flour, the baker’s yeast and the salt.
  2. Add 120 ml of water and 1 tablespoon and half of oil and mix well until combined.
  3. Gradually add both the remaining water and oil and, using your fingertips, knead until you have a smooth, homogeneous but not sticky dough.
  4. Transfer it to an oiled pastry board and knead for about 5/10 min.
  5. Place the dough into an oiled bowl, cover it with a clean rag and let it rise until its volume has doubled.
  6. Preheat the convection oven to 250°C and heat the baking sheet.
  7. When the dough’s risen, transfer it to the pastry board to dissolve possible bubbles and then divide it into 6 equal pieces.
  8. Using a rolling pin, flatten out each piece of dough into an oval (about 5 mm thick).
  9. Take the preheated baking sheet out of the oven, sprinkle with flour and then flip 2 or 3 pitas at a time onto it.
  10. Bake for about 5/10 min until they are puffed and very pale golden on the top.
  11. Take the pitas out of the oven and cover them with a clean rag. The steam will keep them soft.
  12. Allow the pitas to cool for some minutes before serving.
  13. Enjoy!!
Remember: DON’T exceed the recommended dose of water!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/come-fare-pane-pita-pane-arabo/