Pita Bread


  • 250 grams of quality flour
  • 250 grams of fine semolina
  • 40g of fresh yeast (or 3 sachets of dried)
  • 2-3 Glasses of water
  • 2 teaspoons of salt
  • 4 tablespoons of olive oil


You can make these pita bread in a conventional oven, in a kamado or a smoker using a pizza stone. You can also grill them straight on your Fornetto grill.

  • Prepare the yeast – mix with equal parts water and let sit for ten minutes.
  • Sift the dry ingredients together into large bowl.
  • Add the water, oil and yeast to the dry ingredients and mix together until it forms a rough ball before turning out onto a floured work surface.
  • Work the dough for 15 minutes until the dough is smooth before returning to the bowl (oil the sides to prevent sticking).
  • Cover with cling film or a tea towel and put the bowl aside or in the warming drawer (depending upon your oven model) and leave to rise or proof for at least 60 minutes.
  • The dough must double in size.
  • Split dough into 5 balls that you need to flatten with a rolling pin.
  • Cover them with cloth and let them rise for another 25 minutes.
  • Bake for 8 to 10 minutes (at a temperature of 220-250C) using a pizza stone, an oven tray or directly onto the oven floor.
  • Use a spatula to position them in the oven.
  • The bread will be ready when it is puffed up.

Option: To grill on a gas grill, pre-heat the grill to at least 200C then turn the heat to low.  Lay the pita’s directly on the grill grates. Close the lid for about 1-2 minutes. Flip over and grill on the other size for another minute or so.

Another option: You can also cook the pita on a hot griddle on your stove top.