Flatbread (pitta bread) stands for a feel-good choice. This delicious and versatile bread has an obvious value of being less bready.  It is dubious though whether we benefit from less carbohydrate intake as a result. Flatbread is so good that it is almost impossible to resist yet another piece. But for the lucky ones who posses a strong will flat bread proves to be a lighter and wholesome option.

Pitta is an ideal accompaniment of the Middle Eastern dips, salads and meat dishes. It can be simply torn with hands, or cut through the crust to create a fancy pocket for all the goodies found on the mezze table. Cut in squares and deep-fried it will accompany your fattoush or may even replace croutons in your salads and soups.

Flatbread is extremely easy to prepare at home or when camping. It does not need an oven for baking. Simple griddle or a frying pan sitting over a fire will do.  It will taste fantastic!


  • 250g strong white bread flour
  • 5g salt
  • 7g instant yeast
  • 160ml tepid water
  • 2tbsp olive oil
  • 1tbsp Greek-style yoghurt
  • Za’atar spice or/and nigella seeds
  • Fine semolina and extra flour for dusting


Place all your dry ingredients in a bowl of food processor (place yeast and salt on opposite sides). Add olive oil, yoghurt and half of the water. Then start mixing slowly adding the remaining water until the sides of the bowl becomes clean and dough becomes elastic.

Tip the dough on slightly oiled surface and kneed for 10 min or until the dough feels smooth and silky. Place in a oiled bowl and leave to rise to at least double in size.

Tip the risen dough onto a floured surface. Knock out the air, divide into 8 equal pieces and shape into a ball and then, using the rolling pin, into flat ovals 4mm thick.

Heat up your pan with a small amount of oil until sizzling hot. Turn the heat down and place two flat breads at a time . Bake for 2-3min on each site. Cool them slightly before serving.