Pita bread and scrambled eggs

What’s not to love about the weekend? Being able to get up when it suits you, not having a care in the world and knowing that there is no pressure to get anything done. The chance to make homemade pita bread and fill them with scrambled eggs.

If only life were that simple.

Whilst weekends are not usually quite as busy as those pesky weeks that seem to keep interrupting them, it’s very rare for there to be nothing urgent or important to get done. It’s easy for so much to be planned in that you end up looking at your diary and realising that you’re next free weekend is in four months’ time.

That’s why I like to reserve the occasional weekend to intentionally do nothing. Sure, ‘nothing’ did involve meeting a friend to walk their dog, but on the whole, there was a lot of time lounging about eating good food, reading a book and generally being a little lazy. The shopping can wait until Monday. The hoovering until later in the week. You get the idea.

It also means that there is time for my favourite weekend pastimes: brunch!

homemade pita bread

I absolutely love brunch – there’s the excuse to drink coffee and fruit juice, eating delicious freshly cooked food and knowing that there is little else going on around you that really can’t wait another hour. In this particular instance, it was scrambled eggs on the menu. To be served up in homemade pita bread. Heaven.

My new-found love of scrambled eggs (yes, really – only about my mid 20s did I started questioning why I was blocking out a smoked salmon eating opportunity by not liking them), fitting well with my thoughts of making pits bread from my Fabulous Baker Brothers book.

It turns out that homemade pita bread is ridiculously easy to make, taking a standard bread dough after the first rise and rolling it out (I still haven’t bought a rolling pin, so it was back out with a wine bottle wrapped in clingfilm, ever the classy one as I am). Scrambled eggs are, as I’m sure you’re well aware, also stupidly easy to make, so this brunch was not exactly a stretch. It was, however, pretty damned amazing.

homemade pita bread and scrambled eggs

Other brunch recipes

homemade pita bread and scrambled eggs

Pita Bread and Scrambled Eggs

  • Author: Craig
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: serves 2 1x


These are homemade pita bread stuffed to the gunnels with scrambled eggs – the perfect combination for brunch.



for the pita bread:

  • 300g plain flour
  • 10ml rapeseed oil
  • 4g fast-action yeast
  • 180ml water
  • 6g salt

for the eggs:

  • 4 eggs
  • 10g butter
  • 20ml milk
  • pepper
  • 30g parmesan


In a large bowl, sift in the flour then add in the oil and the salt. Mix the yeast into the water, the water should be look-warm (35-37ºC is best). Pour the water into the flour and mix it in with your hands, the mixture should form in to a slightly sticky dough (if it doesn’t add a little more water or oil). One it has formed a dough, tip it out on to a floured work surface and knead for about ten to fifteen minutes, until the gluten stretches have formed. Set the dough to one side in a covered bowl (a shower cap is perfect for covering it) and leave it to rise until it’s doubled in size (should be about an hour).

As the dough nears its rise turn the oven on to 130ºC and put a baking stone in the centre to heat up. Once the dough has risen dived it into four parts. Take each of these lumps and flatten it a bit with your hands and then put down on a floured work surface. Using a rolling pin (or wine bottle) roll it out. Don’t turn it, this is how you make the pita bread shape.

Make your eggs by putting a non-stick frying pan onto a medium heat on the hob; you’ll want it hot when the eggs go in.

Crack your eggs into a bowl and whisk until they are combined. Then add in the milk, butter, cheese and pepper, whisk again until it is all mixed in. Pour into your frying pan and leave them for about a minute.

After this time, stir the eggs through every 30 seconds or so. You’re looking for them to go fluffy and fully opaque. 

Once the pita bread have inflated and have coloured slightly, take them out of the oven. Be careful, as they will probably exhale steam as you do so! Place them on a cooling rack.

When both the eggs and pita bread are done, serve them up on a plate with extra black pepper and enjoy your brunch.

  • Category: brunch
  • Method: easy
  • Cuisine: British

Keywords: homemade pita bread