Pita Bread

If there's something that goes with almost everything, it's pita bread!

Pita breads go so well with anything from falafels, taco fillings and a variety of dips and soups, or simply, just eat them on their own. They're delicious to eat, but also not that hard to make. And it's also a little entertaining watching the dough rise into mountains in the oven.

If you find that your pitas don't puff while baking, that's probably because the oven or baking tray/pizza stone aren't hot enough. They're still delicious, but you might have some troubles opening them for filling. Use them instead as thick wraps or cut them into pieces for dipping in hummus. 

If you're not planning to eat them all at once, put them in a bag in the freezer as soon as they've cooled off. This way, you'll have fresh pita bread for a couple of months. If you can even leave them in the freezer for that long. Probably not. 

The next time you're feeling a pita bread, heat them up in the oven on 170 degrees celsius for about 15 minutes.


Pita Bread



READY IN Less than 2 hours

DIFFICULTY Not too tricky



310 g plain flour

35 g whole-wheat flour

(Or simply 345 g plain flour)

1 cup warm water

2 tsp dry yeast

1/2 tsp sugar

1 tsp salt

2 tbsp olive oil



Put all the flour in a mixing bowl. Add yeast and sugar. Stir to combine. 

Pour the water inn along with the olive oil and salt. With a wooden spoon, stir until the mixture forms into a dough.

Turn the dough onto a work surface. Knead with your hands for about 5 minutes until the dough is smooth. Dust with a little extra flour if needed, just make sure to not use too much as the dough is supposed to be a little moist.

Dust a little flour in a clean mixing bowl. Put the dough in the bowl. Cover and let it rest in a relatively warm place for 45 minutes. The dough should now have doubled in size, or almost. 

Heat oven to 250 degrees celsius. Let your baking tray or pizza stone (if you have) heat up in the lower part of your oven. 

Now divide the dough into 6-8 pieces of equal size. I made 6 as they’ll fit more fillings. Form each piece into a ball. Dust some flour onto a work surface and roll them out using a rolling pin. They should be about 5mm thick. 

When the oven is warm, carefully lift the flat dough onto the hot baking tray or pizza stone. After about 2 minutes, the dough should be quite puffed. Using a spatula, turn the pita bread over, and bake for 1-2 minutes on the other side. The pita bread should be pale with some light brown spots. 

Transfer the warm pita bread to a basket and cover with a kitchen towel so the bread stays soft and warm.

Repeat with the rest of the dough pieces.

Ragnhild Utne is a 24-year-old photographer and creative based in Stavanger, Norway, and London, UK. She recently graduated from RMIT University, Melbourne, with a BA in Photography and is now pursuing an MA in Communication Design at Ravensbourne.


Her interest in photography began at a young age, borrowing her dad’s camera, using her friends as models and exploring the world of dreamy light and glittering eyes. In 2011, after finishing High School, she became a student at Elverum Folk High School. Here, she was given the opportunity to delve into a world where personal growth and creativity were in focus. After falling madly in love with photography over and over again, she mid-year decided to pursue a career within Media and Communications.

She has over the last few years approached different creative fields, and have gained a keen interest in graphic and web design, publication and journalism.

During her studies at an overseas institution, she has been volunteering at Association of Norwegian Students Abroad, as Head of ANSA Australia and later Member of the Board of Directors. She is currently Web Officer at ANSA UK.