5.0/5 rating 1 vote

Pitta Bread with Carom Seeds

Middle Eastern Bread

  • Heat None
  • Serves 4
  • Prep 20 mins
  • Marinade 1 hr
  • Cook 5 mins
Pitta Bread with Carom Seeds

Leavened Flat breads

Hari says

I bet pitta bread is something you always buy. Well that's fine, but if you choose to make them at home (which you can do very easily) you will soon come to learn of the magic that is a great pitta. Pitta breads are flatbreads that are also known as Arabic bread, balady, shamy or pita and they are an oven baked bread that seperates into two seperate layers when baked just like a roti or naan. 

A fairly similar process to naan making but it's actually more simple plus they always come out soft and fluffy. BUT, If they don't you can always pretend that your intention was that they cook crispy so you can have them with a dip or chutney!

This is a very simple recipe and although I have used a wholewheat flour (atta flour), pita is uslaly made with just a plain white all-purpose flour, you can use wholemeal flour if you prefer though.

In the picture I have loaded them with cooked chicken mixted with a tandoori mayo, crisp iceberg lettuce and tomatoes #delicious!

  • Ingredients
  • Method
  • 250g brown flour
  • 1 tsp ajwain (carom seeds)
  • 1 tsp salt
  • 7g instant yeast
  • 2 tsp rapeseed oil
  • 160ml water
  • Extra flour for dusting


  1. Tip the flour into the mixing bowl of your stand mixer with the dough hook attached and add the ajwain, salt to one side and the yeast to the other.
  2. Add the oil and 120ml of the water and start to mix. Add the remaining water a little at a time until you have a soft, sticky dough (you may not need all the water).
  3. With a little oil knead the dough for 5-10 minutes. The dough will become less sticky and start to feel smooth. 
  4. Lightly oil a bowl and place the dough in the bowl, cover and leave in a warm room until it doubles in size approx. 1-2 hours.
  5. Heat the oven to 220ºC, and place a baking tray in the centre to heat up. You can also use a baking stone if you have one.
  6. Dust your worktop with flour and knock back the dough and kneed for a few mintues until it's soft.
  7. Divide it into 6 equal portions and then shape each one into a ball. Flatten with your fingertips and start to roll it out into an oval shape that's about 1cm thick.
  8. Take the hot tray out of the oven, dust with flour and lay the pittas on it.
  9. Bake for 5- 10 minutes until they puff up and just start to brown.
  10. Immediatly, wrap them in a clean tea towel. This traps in the steam and keeps them lovely and soft, and leave to cool.

Served with

Searve with a dip or fill with something like my tandoori turkey sandwich filling or Shammi lamb kebabs.

Nutritional information

Typical values* per Serving
Fat (g)1
of which saturates (g)0
Carbohydrates (g)24
of which sugars (g)0
Fibre (g)4
Protein (g)5
Salt (mg)4
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

Useful equipment

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