Pita Bread

It's time for a party, because these fine pita's are the life of it!

These pita breads, are my go-to when entertaining. They are perfect for dips, to be eaten with prosciutto or  with any antipasto affiliate for that matter. They are pumped with air and as light as a feather making them an absolute joy to consume in gluttonous bites.

Not only is there is a huge sense of satisfaction when eating them, but making these pita's also brings with it a thrill, whether you are fascinated by the growing powers of the yeast, you like a good knead or you are elated by the puffing up of these carb delights on the stove top - these guys really do bring on the warm and fuzzy's . Did I mention they take next to no time to make? PITA PARTY!

PLAY the video below to get the full recipe & know-how.


Shot & edited by my fabulous brother Matias Bolla . Styled by yours truly.

Pita Bread

Prep time: 1 hour 30 mins, Cook time: 10 mins, Total time: 1 hour 40 mins

Serves: 7


  • 2.5 cups plain flour
  • 1 sachet of yeast
  • 1 cup of warm water
  • 1 Tbsp of olive oil


  1. Place the yeast sachet in the warm water, let sit for 5 minutes.
  2. Add 2 cups of flour ( leave the remaining half a cup for kneading)
  3. Remove from bowl & knead on a clean surface for about 5-7 minutes until stretchy and soft
  4. Line a bowl with the olive oil and place the kneaded dough in it, cover with cling wrap and let sit in a warm spot for it to rise ( let it rise for 30mins - 1 hour)
  5. After it has risen seperate into 10-12 balls of dough and roll out into ovals.
  6. In a hot pan (no oil) place each oval and watch it puff up and bubble.
  7. Turn over and let brown.
  8. Ready to pita party!

From The Table Top x