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Lebanese bread (pocket pita)



Lebanese bread (pocket pita)

  • 225 g warm water
  • 375 g bakers flour, Should be fine to use plain flour
  • 5 g salt, 1 tsp
  • 20 g olive oil, 1 tbsp
  • 5 g caster sugar, 1 1/2 tsp
  • 5 g dry yeast, 1 1/2 tsp

Recipe's preparation

    To make the dough
  1. 1. Add 90g of the warm water to the TM bowl, along with the sugar and yeast.

    2. Combine this for 2 minutes at 37 degrees speed 1.

    3. Add the remaining 135g of water, salt, olive oil and flour.

    4. Knead this on dough function for 2 minutes.

    5. You can remove the dough to an oiled bowl or just leave the dough in the warm TM bowl (which I do) to prove for 1 hour.

    6. Once proved, turn the dough out onto a lightly floured surface and punch it down and then roll out into a snake shape, measuring 20-30cm in length.

    7. Divide the dough evenly into 8 equal portions and roll these into balls.

    8. Use a rolling pin to roll the balls out into a disc shape, measuring approximately 10-18cm across (They do not have to be perfectly round!)

    9. Cover with tea towels and leave to prove for 30 minutes.

    10. While you are waiting, preheat your oven to 260 degrees.

    11. Once your dough has proved, place two discs of dough into a cooling rack and place into the hot oven.

    12. Set a timer for 4 minutes. They will puff up and get golden around the edges.

    14. Once cooked, take them out of the oven, place onto the bench and cover them with a damp tea towel to moisten a little.

    15. Repeat with remaining dough.

    16. Store them in a plastic bag in the fridge or freezer.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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