• Yeast 1 tablespoon
  • White flour 3 cups
  • semolina (or durum flour) 2 cups
  • Whole wheat flour 1 cup
  • Sugar 2 tablespoons • 470 kcal
  • Salt 2 teaspoons • 1 kcal
  • vegetable or olive oil 3 tablespoons
  • Warm water 2 cups
Calories refers to 100 gr of product

Pita bread is perfect for stuffing with fillings, mopping up stews, dipping, and tearing chunks off to enjoy with your evening meal.

A lot of pita breads are cooked in the oven, but this Moroccan version has them cooked on a skillet on the stovetop – when done right, they will come out with a perfect pocket for stuffing with a filling!

The flours used are a mixture of white, whole wheat and semolina or durum flour – white flour on its own will give the pita breads an unpleasant, gummy texture.


Combine the yeast with 1/4 cup of the warm water and a teaspoon of the sugar to activate it. Set the mixture aside for around 5-10 minutes, until it's frothy and bubbly.

Combine the different flours, the remaining sugar, and salt in a mixing bowl.

Next, add the yeast mixture, the oil, and the rest of the water, and mix to form a soft, manageable dough.

A stand mixer with a dough hook will make these steps much easier, but you can do it by hand.

Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.

The dough should feel soft but not sticky. If it's too sticky, add more flour one tablespoon at a time and work it in. If the dough feels a bit stiff and dry, add a little extra water one tablespoon at a time.

Divide the dough into smooth balls (roughly the size of a plum) and let them rest, covered with a clean, damp tea towel on a lightly floured surface for about 10 minutes.

Roll out each ball into a thin circle about 1/8 inch thick. Put the flattened rounds of dough on a clean, dry towel and cover.

This time leave to rise for about 1 to 1 1/2 hours. The rounds should be light and puffy.

Heat a lightly oiled cast-iron skillet, griddle, or nonstick pan over medium heat. Give the pan time to get quite hot before adding the dough.

Cook the pitas in batches. Turn them several times, until golden brown on both sides. The bread will puff up as it cooks, so the browning will be uneven.

Transfer the cooked pita to a rack to cool. You can stack them while they're warm if you’re short on space.


The pita breads will keep fresh for around two days at room temperature. You can freeze them once cooked and heat them up until just thawed in a microwave when you want them.

In Morocco, these pitas are often served with grilled meats, but they are often stuffed with tuna, chicken, cold cuts, or other sandwich fillers.

If you make the pita dough thicker, it will cook without a pocket. Moroccans eat this thicker bread dipped in hot syrup made with butter and honey.