Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus.

Throughout the Middle East, pittas are served alongside main dishes or cut into wedges and used to dip in mezze dishes such as baba ganoush and hummus. If they’re warmed for a minute or two in a medium oven they puff up a bit making them easier to cut open.

More pitta bread recipes

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More pitta bread recipes

Lamb and lentil burgers with Greek salad

Pesto cod with crispy potatoes and charred sweetcorn salsa

Shawarma shrooms with green sauce

Chicken gyro

Meatball pittas

Frying pan chicken shawarma with lentil salad

Chickpea traybake pittas

Breakfast of dreams with beans, sunshine tomatoes and chia seed pudding

Spiced crispy pitta chips and chickpeas

Hearty hummus

Green cannellini and tahini

Greek salad

Pasta with spicy sardine and tomato sauce

Lamb chop pakoras with fattoush

Spiced roasted cauliflower with lentils and tahini yoghurt

Mushroom doner

Lamb koftas with muhammara and pomegranate-glazed aubergine

Mama ganoush

6-minute egg with garlic yoghurt, chilli brown butter and toasted pitta

Leftover risotto fritters, with toasted pitta and spinach

Spinach and coconut dal with pitta and yoghurt

Vegan kofte burgers

Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta

Confit tandoori chickpeas

Preparation

Other bread

Bagel

Baguette

Bao buns

Breadsticks

Bread roll

Brown bread

Buns

Chapatis

Ciabatta

Cornbread

Crispbread

English muffin

Flatbread

Focaccia

Naan bread

Paratha

Pretzels

Rye bread

Soda bread

Sourdough bread

Flour tortilla

White bread

Wholemeal bread

Other flatbread

Chapatis

Matzo

Flour tortilla

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