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Pizza oven pittas are quick to make & can be cooked in less than a minute. Serve with a homemade hummus & you’re onto a winner.

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These homemade pittas are a lot of fun to make! Using a pizza oven cooks them insanely quickly and you get to watch as they puff up like a balloon!

Our pizza oven pittas are insanely fluffy & they have a fantastic, stone baked flavour due to the way that we are cooking them. Plus, they couldn’t be easier to make & they cook in a minute or less! Serve them with some homemade hummus or as part of a mezze plate and your onto a real winner…

For more similar recipes, check out our ever growing collection of bread recipes! And for more ways to use your pizza oven, take a look at our pizza recipe collection.

In This Post

How To Serve Pitta Breads

When I was making them for this recipe, I whipped up a batch of hummus to go with them. Warm, freshly baked pittas with hummus is one of my favourite ways to serve them!

That’s not the only way to serve them. In fact, pitta (or pita) breads can be served with a many number of things. Cut them open & eat like a sandwich, serve as part of a mezze platter or they can even be cut into wedges & baked in the oven to make crisps…

Making The Dough

Making homemade pitta bread couldn’t be easier & they can be made & cooked in less than 90 minutes! Here’s how to make them…

Activate the yeast in warm water & leave to go frothy.
Mix flour, salt, sugar, oil & activated yeast mixture in a stand mixer.
Knead until the dough passes the windowpane test.
Leave to rise at room temperature until double in size.
Divide the dough into pieces & shape into balls.
Bench rest for 10 minutes.
Roll & cook the pittas one at a time using a pizza oven.
Serve!

Cooking The Pittas

For this recipe, we’re using a pizza oven to cook the pitta breads. The oven that I use is a Gozney roccbox but any pizza oven can be used or even your indoor oven. We’re cooking the bread at a super high heat (350°c – 400°c) so they only need to be cooked for a minute (or less!) in total.

When you place a pitta bread into the pizza oven, it’s important not to touch it until it has puffed up. At this point we turn the pitta around & cook until golden brown.

If you’re using a regular oven to cook the pittas, preheat it to it’s maximum temperature with a large baking tray or pizza stone. They might take a minute extra to cook.

The Windowpane Test

We use the windowpane method to assess how the gluten is developing in bread dough. To do this, take a small amount of dough & stretch it between your fingers. If it stretches thin enough to see through, it’s ready. If it tears, it needs to be kneaded for longer.

Equipment Used

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Pizza Oven Pittas

Pizza oven pittas are quick to make & can be cooked in less than a minute. Serve with a homemade hummus & you're onto a winner.

Prep Time20

Cook Time1

Proving Time1

Course: Bread, Dinner, Lunch

Cuisine: Italian

Servings: 5 Pittas

Author: Ben Racey

Equipment

Pizza Oven (I use a Gozney Roccbox)
Stand Mixer
Large Mixing Bowl
Rolling Pin
Large Baking Tray

Ingredients

300 g Strong White Bread Flour
195 g Water
6 g Dried Active Yeast
6 g Fine Sea Salt
1 tbsp Olive Oil
½ tsp Caster Sugar

Instructions

Pitta Dough

Place the water into a jug & heat to 38°c/100°f in a microwave (alternatively, you could warm the water in a pan then transfer to a jug) then sprinkle over the yeast & whisk to combine. Leave to go bubbly, 5-10 minutes.
Next, in the bowl of a stand mixer with the dough hook attached, place the flour, salt, sugar & oil. Give the activated yeast another whisk then add into the flour. Mix on a medium speed until you have a smooth dough that passes the windowpane test. This will take around 5 minutes.
Cover the bowl then let the dough prove at room temperature until it has doubled in size. This will take around an hour.
Whilst your dough is proving, preheat a pizza oven to 350°c – 400°c (660°f-750°f).
Once risen, transfer the dough to a lightly floured surface & portion into 5 equal pieces. Each piece should weigh around 100g. Then roll each piece into a ball, place onto a floured tray then cover with a tea towel & leave to rest for 10 minutes.
This relaxes the gluten, making the dough easier to roll out.

Cooking

Place a ball of dough onto a lightly floured surface & use a rolling pin to roll out into an oval, roughly 20cm long & 5mm thick. Use a peel to transfer the rolled out pitta into the preheated pizza oven
*If you are using a Roccbox, turn the flame down to medium (halfway between the highest setting & the lowest).
Allow the pitta to cook untouched until it puffs up (this will take around 30 seconds) then turn 180° & cook for around another 30 seconds. Remove from the oven & place inside a tea towel to keep soft.
Repeat with the remaining pittas, rolling out & cooking them one at a time.

Notes

1. Flour – This recipe calls for a strong white bread flour. I use a Canadian white bread flour from Shipton Mill but most other strong white bread flours will work. Make sure to use one with a protein content of 12-14%.

2. Pizza Oven – For best results, I recommend cooking these pittas in a pizza oven. I use a Gozney Roccbox but any pizza oven will work. It’s important to allow enough time for the stone in your pizza oven to heat up fully. I recommend preheating your oven 45 minutes – 1 hour before cooking.

3. Cooking Indoors – If cooking in a home oven, the best way is to set your oven to its’ highest temperature, preheat with a baking stone or large baking tray placed in the centre of the oven & then cook the pittas in batches (you’ll need to allow an extra minute or two of cook time).

3. Yeast – These pittas are made with dried, active yeast which needs activating in warm liquid before being used. Try to get the water as close to 38°c as possible for the best results.

4. Dough – To stop the dough drying out once rolled, it’s important to cook them straight away.