Preparation time
1h 30min
Total time
1h 30min
Portion
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Level
easy
Ingredients
Greek Pita Bread
- 6 g dried instant yeast
- 5 g caster sugar
- 150 g Milk, Full cream milk works best
- 100 g water
- 320 g Baker's Flour
- 6 g salt
- 30 g extra virgin olive oil
- Ghee or melted butter, for greasing the pan
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Making the Dough
Prepare Yeast Mixture: Add the yeast, sugar, milk, and water to your Thermomix bowl. Set the machine to run for 5 minutes / 37°C / speed 1. - Add Dry Ingredients: Once the timer is up, add the flour, salt, and olive oil to the bowl. Give it a quick mix for 5 seconds/speed 5, then set your Thermomix to knead / for 3 minutes.
- Let the Dough Rise: After the kneading cycle finishes, immediately take the dough out of the Thermomix bowl. Place it in a warm spot, covered, for an hour to rise. I usually use my Thermoserver®; it keeps the dough cosy and helps it rise beautifully.
- Portion the Dough: Your dough should now be double its original size. Tip it onto a clean work surface and shape it into a log. Divide the log into 8 equal portions for side plate-sized servings.
- Second Rest: Roll each portion into a ball, cover them, and let them rest for another 15 minutes.
- Preheat Pan: Get a heavy-based pan (I used my cast Iron pan) or BBQ grill plate and set it to medium-high heat.
- Roll Out the Dough: While your pan heats up, roll your dough balls into discs. You want them pretty thin; aim for about 1/4 cm thickness. Make sure your benchtop is lightly floured—but not too much- or your dough will slide around, and your pita bread will be dryer.
- Cook the Pitas: Once your pan is hot, brush it lightly with some melted butter or ghee. Place a dough disc onto the pan. You'll notice bubbles forming—this is a good sign! When the underside gains a bit of colour, flip it to cook the other side.
- Get into the Rhythm: While one pita is cooking, take the opportunity to roll out the next one. You'll find your groove, and in no time, you'll have a stack of fresh, homemade pita bread!
Tip
These pita breads are best eaten the same day you make them, however you can freeze them too. Wrap them in foil with baking paper between each layer before adding to the freezer.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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