Pitta bread with black onion seeds Recipe

A pitta bread is a Greek flat bread with black onion seeds.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 4/5

Les ingrédients

Pour people
  • Strong white bread flour : 500 g
  • Dried baker's yeast : 10 g
  • Black onion seed(s) : 30 g
  • Water : 320 ml
  • Olive oil : 4 Tbsp
  • Fine salt : 10 g



    Preheat the oven to 250C and place a clean baking tray with baking paper.

    In a food mixer, mix together the flour, yeast, black onion seeds, salt, water and the olive oil.
    Mix until all the flour has come away from the sides and you have soft dough.

    Pour a little oil onto your work top. Place the dough on top and knead for 5 minutes. The dough will be wet in the beginning but will form smooth dough once kneaded. Once the smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.


    When the dough has doubled in size, tip it out onto a work surface dusted with flour.
    Knock the dough back by folding it inwards over and over again until all the air is knocked out.

    Split the dough into 6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.

    Remove the hot tray from the oven, dust with flour and place the pitta breads on it.

    Bake for 5-10 minutes, or until they just start to colour .

    Remove them from the oven and cover with a clean cloth until they are cool.

Chef's tip

«To add a more earthy, nutty, spicy taste replace onion seeds with cumin seeds.»

Your comments
Charles - 06/27/2020
This was a nightmare. I weighed the ingredients carefully and followed the recipe. The flour didn't come away from the mixing bowl. It remained wet and sticky. It stuck to the dough hook, mixing bowl, dough scraper and my hands. I had to add flour until it became manageable. Something wrong.