by Paul Hollywood

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

Cakes and baking


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.