Name: Fluffy Homemade Pittas with Thyme Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Mediterranean
Ingredients: 500g strong white bread flour, plus extra for dusting; 7g sachet fast-action dried yeast; 1 tbsp caster sugar; 2 tsp fresh thyme leaves (optional); 2 tsp salt; 200ml milk; 1 tbsp olive oil, plus extra for proving and brushing; 100ml lukewarm water

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Introduction

These fluffy pittas are soft, pillowy, and perfect for stuffing with your favorite fillings. Made with simple ingredients and cooked quickly on a barbecue or stovetop, they bring delightful homemade charm to any meal.

This image shows a meal with two layers of grilled chicken pieces on white flatbread with brown charred spots, placed on a white plate on a white marbled texture. The grilled chicken is reddish-brown with dark grill marks and some pieces are slightly broken, revealing the cooked white meat inside. Each flatbread is round and soft with uneven edges. On the side of the plate, there are thin slices of red onion, red tomato slices, and fresh green parsley leaves scattered around. Two lemon wedges with a pale yellow color rest on top of the flatbread close to the chicken. The background has a blue and white textured cloth beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tbsp caster sugar
2 tsp fresh thyme leaves (optional)
200ml milk
1 tbsp olive oil, plus a little extra for proving and brushing
100ml lukewarm water
2 tsp salt

Instructions

Step 1: In a large bowl, mix the flour, yeast, sugar, thyme (if using), and salt with your fingertips. Pour over the milk, olive oil, and lukewarm water. Use your fingers to combine everything into a dough.
Step 2: Transfer the dough onto a work surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Step 3: Lightly oil a clean bowl, place the dough inside, and cover with a tea towel. Let it rise for 1 hour or until nearly doubled in size. For a slower rise, refrigerate for at least 2 hours.
Step 4: Divide the dough into eight equal pieces. On a floured surface, roll each piece into a 20cm-wide circle. Brush lightly with olive oil.
Step 5: Heat your barbecue to its hot side or warm a frying pan or griddle over medium-high heat. Cook each pitta for 2-3 minutes per side until puffed up and blistered if on the barbecue, or until bubbles appear on the surface and the underside is golden if using a pan.
Step 6: Keep cooked pittas warm by wrapping them in foil as you cook the rest. Serve fresh and enjoy!

Tips & Variations

For a herby twist, add rosemary or oregano instead of thyme.
If you don’t have a barbecue, a heavy-based frying pan or griddle works just as well.
Dust the rolled dough lightly with flour to prevent sticking but avoid using too much to keep the pittas soft.
Try stuffing the pittas with falafel, grilled vegetables, or your favorite meats for a tasty meal.

Storage

Store cooled pittas in a sealed plastic bag or airtight container at room temperature for up to 2 days. To keep longer, freeze them in a freezer bag for up to 1 month. Reheat by warming briefly in a hot oven or wrapped in foil on a grill or frying pan until soft and warm.

How to Serve

The image shows a white plate on a white marbled surface with two pieces of grilled chicken on skewers, covered in a reddish-brown charred marinade with visible grill marks. Underneath and beside the chicken, there is soft, toasted flatbread with dark golden spots. On the left side of the plate, there is a fresh salad made of thinly sliced red onions, chopped tomatoes, and green parsley leaves, adding vibrant red, purple, and green colors to the scene. Two lemon wedges are placed on top of the flatbread near the grilled chicken, adding a touch of yellow to the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

While bread flour gives better structure and chew due to its higher protein content, you can use all-purpose flour in a pinch. The pittas may be slightly less fluffy but will still be tasty.

What if my pittas don’t puff up?

Make sure your dough is well kneaded and has risen sufficiently. Cooking on a hot surface and rolling the dough to the right thickness (about 20cm diameter) helps them puff. If they still don’t puff, they will still taste delicious though the texture may be less airy.