Fire-Puffed Perfection 

Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass

Fresh, fire-cooked pita is a game changer. These homemade pittas puff beautifully in the intense heat of the Charlie Oven, forming that classic pocket and just the right chew. Cooked directly on a hot baking stone or grill surface, they’re crisp-edged, soft-centred, and ready in minutes. Once you make them from scratch, there’s no going back.

Ingredients

Makes 16 pittas

• 2 kg all-purpose flour
• 28 g dry yeast
• 1.2 L warm water
• 30 ml olive oil
• 6 tsp salt
• 4 tsp sugar

How to cook Homemade Pita Bread in the Charlie Oven

1. Fire setup

Use a good size amount of good quality lump charcoal and build the fire in the middle of the charcoal grate. Preheat the Charlie Oven to 220–250°C (430–480°F). Place a baking stone or cast iron grill surface on the top rack to heat up while the oven comes to temperature.

2. Mix and knead

In a large bowl or stand mixer, combine the flour, yeast, warm water, olive oil, salt, and sugar. Knead until you have a smooth, elastic dough. Cover and leave to rise in a warm place until doubled in size (about 1 hour).

3. Shape the dough

Knock back the dough and divide it into 16 equal balls. Roll each ball into a flat round, about ½ cm thick. Keep them covered with a tea towel while working to prevent drying out.

4. Bake on hot stone

Carefully place the rolled-out pittas directly onto the hot baking stone or grill surface in the Charlie Oven. Cook for 2–3 minutes per side, flipping once they’ve puffed and started to brown. They should be golden with light charring and a soft interior.

Why cook this in Charlie?

The high, direct heat of the Charlie Oven is perfect for pita. You get rapid puffing, soft steam-filled centres, and beautifully charred edges in just minutes. It’s hands-on, fast, and incredibly satisfying to watch each one rise over fire.