Loaded Pitta Bread

As you may have already noticed I love bread and somehow on an unconscious level, I’m attracted by all kinds of bread.

That’s why I challenged myself to try to make Pitta Bread. I’m quite happy with the result so I’ll share with you how I made it step by step, just in case you’re tempted to try.


For 6 t 8 pittas

500 g Flour, plus extra for dusting

5 g Salt

7 g Fast-action Dried Yeast

20 g Nigella or Black onion seeds

160 ml Cool Water

2 tsp Olive oil, plus extra for oiling

For the stuffing:

(You can substitute some products or choose completely different to match your liking)

500 g Pork Belly

2 Red Onions

1 Red Pepper

1 Green Pepper

1 tbsp Olive oil

2 tbsp Dried Oregano

1 Little Gem Lettuce

1/4 White Cabbage

2-3 Tomatoes

Handful of Olives

Juice of one lemon plus olive oil

Salt and Black Pepper

Lemon wedges to serve

Recipe adapted from Paul Hollywood’s Bread book. Pitta bread

  1. Start off with the making of the dough. Put the flour into a large bowl and add the salt to one side of the bowl and the yeast to the other. Add the nigella seeds, pour in 120 ml of the water and add 2 tsp oil.







I have used an electric mixer. But if you don’t have you can definitely do it by hand. Mix the ingredients together with the mixer on low speed or using the fingers of one hand.

Add the remaining water a little at a time until you have a smooth, soft dough and you’ve picked up all the flour from the sides of the bowl; you may not need all the water.

If you’re using an electric mixer, mix until the dough is well combined and elastic. If you’re making by hand pour a little oil onto a work surface and knead for 5-10 minutes.

Shape the dough into a bowl and place it in a lightly oiled bowl. Cover and leave to rise until doubled in size – no less than an hour.

Heat the oven to 220 C and put 2 baking trays inside to heat up.

Tip the dough onto a lightly floured surface and by folding the dough knock the air out.

Divide the dough into 6 – 8 equal pieces and shape each one into a ball. Flatten each ball with your fingers, then roll into an oval, 5mm – 1cm thick.

Take the hot trays from the oven, dust with flour and lay the pittas on them. Bake for 5-10 minutes until the breads puff up and just start to take on a hint of colour.

Wrap the pittas in a cloth to keep them soft and leave to cool down.


For the stuffing:

Season the pork belly with salt, pepper and oregano and grill along with the red onions and peppers. For best results grill on a charcoal grill, but if you don’t have an electric one or a griddle will do as well.

Meanwhile finely slice the lettuce and cabbage to make the salad.Toss together in a bowl. Cut the tomatoes into wedges and add to the bowl with the olives.

For the salad dressing, mix the lemon juice and olive oil together. Pour the dressing over the salad and toss through. Season with salt and pepper to taste.


Cut the meat into slices and combine them with grilled peppers and red onions. Serve in the warm pitta along with the salad. You can also add any sauce of your choice. Enjoy!