pita shells

Bannock/Pita/Nann shells

Made some of these pita shells for supper after seeing a commercial for A&W’s Chicken Bacon Wrap Sandwich. Never made the shells before. Super simple recipe and they bake on the stove top in a frying pan 60 sec one side, 30 sec on the other. The shells with the darker spots had the best flavour so I’ll be sure to darken them some more next time I make them.


  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/3 cup liquid vegetable (or other oil)
  • 1 cup luke warm water (+1/6 cup water depending on water)
  1. Combine dry ingredients.
  2. Add wet ingredients.
  3. Mix for 1 minute in a small KitchenAid type mixer, or mix by hand. Dough should be soft and piable but not sticky. Adjust water to suit the type flour you are using.
  4. Place finished dough on floured surface and divide into portions, we make our size 43-45g each. Form each piece into a somewhat round shape and pat down on the table so that the portion size is about 2-3 inches diameter.
  5. Let the portions rest covered with a cloth for about 15 minutes.
  6. After this time, start to pre-heat your pan(s). There’s no set rule as everyone’s stove is different and type of pans used. You don’t want a hot pan that will burn the dough beyond the spots like you see in the pictures. Gina starts with a hot pan and then over each course of shells she has to turn the heat down on the pans.
  7. Start rolling out the shells so that they are quite thin. A 43-45 g piece of dough should roll out to 10 or so inches in diameter.
  8. When you are placing the rolled out pieces in the pans for baking, you should brush off as much of the surface flour as you can, to avoid the flour collecting in the pans and burning on during the baking process. Smoke will be created while baking these so have the over-the-oven exhaust fan on. If you don’t have one, then open a couple windows to allow for a cross breeze.
  9. After baking, allow them to cool for 30 minutes. When ready, store in a air tight container, or a plastic bag with as much of the air pressed out. We make them so that they fit in a large 4L ice cream tub and freeze them. Take out as needed to serve.

A Newfoundland born Canadian with a life long interest in woodworking, baking and anything else that peaks my curiosity.

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