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Pita Bread



6 portion(s)

Pita Bread

  • 5 grams dried yeast
  • 10 grams castor sugar
  • 5 grams salt
  • 250 grams plain flour
  • 50 grams fine semolina
  • 10 grams Evoo

Recipe's preparation

    Pita Bread
  1. Method


    1. Dissolve yeast and sugar in 65g of warm water and set aside covered for 15 minutes (mix does expand a little so use a medium sized bowl).
    2. Dissolve 5g of salt in 125g of cold water.
    3. Place semolina, flour into TM bowl.  Add yeast mix, salted water and additional flavours etc. Knead for 2 ½ minutes or until dough is smooth and elastic – you may need to add more flour to achieve the smooth/elastic consistency.
    4. Remove from TM bowl shape into ball and place in bowl covered with damp tea towel and set in warm place to rise.  Dough should double in size approximately 40 minutes.
    5. Once risen punch down dough and place into TM bowl and knead for 1 minute.
    6. Divide into small egg sized balls and place onto Thermomat, leave to rest under damp tea towel for 5 minutes.
    7. Once rested using rolling pin roll out into small discs to 5ml thick or as desired.  Prick the dough with fork. Lay on and between baking paper until ready to cook.
    8. Heat frying pan or BBQ .. add a dash of olive oil and cook dough on a high heat for a couple of minutes or until dough bubbles slightly and is cooked to your taste eg. Lightly browned.
    9. Once cooked place on tea towel  and cover with tea towel to allow to cool slightly.

Accessories you need




Variations :


  • Herb & Garlic Pita – handful of herbs of your choice plus 1 clove of garlic, pre chopped and added to the flour & semolina
  • Garlic & Chilli Pita – ½ chilli deseeded (personal choice) plus 1 clove of garlic pre chopped added to flour & semolina


Storage – in plastic bag in fridge.  Or Freeze and reheat as needed.




Tips – Makes 15-20 small pita breads, 8-10 large pita bread.  Dough mix can be doubled




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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  • Note that with the water and flour amounts given,...

    Submitted by ImissTV on 28. October 2018 - 15:43.

    Note that with the water and flour amounts given, the dough is still SUPER sticky. I added add'l 50 grams of semolina and it still stuck to the Thermomix, to my hands and spatula. It was a big mess and took a long time to clean up. Just a word to the wise-beware as you may need to add 100 grams or more of flour.

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  • This worked really well for

    Submitted by suuluu on 13. November 2016 - 20:55.

    This worked really well for me. I liked that it wasn't as big a quantity as some of the other recipes. Yes, recipe doesn't say when to add the oil so don't forget that. It does need more flour. The original recipe I think it comes from calls for 300g which might be better. Done on the BBQ.

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  • This is great! Thanks. I

    Submitted by denisejoy67 on 28. September 2013 - 08:48.

    This is great! Thanks.

    I doubled the recipe, and included 3 cloves of garlic + dried oreganum & thyme.  I found I needed to add quite a bit more flour, but the results are yummy.

    Serving tomorrow night at a Greek dinner party I'm hosting.  I'm sure it will go down very well.



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  • this is so yummy... I added

    Submitted by alliemac on 7. March 2013 - 07:30.

    Cooking 10 Cooking 1

    this is so yummy... I added the EVOO at time of adding the water to the dough etc. as I couldn't see where you added it in the recipe... Apart from the cooking. It was delicious, light fluffy, crispy crust, easy.

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