This homemade Thermomix Pita Bread recipe is very easy to make and results in fresh, warm, delicious puffy pita bread.
There is something so satisfying about watching homemade pita bread puff up in the pan and form that classic pocket in the middle.
These Thermomix Pita Breads are soft, fluffy and surprisingly easy to make. The Thermomix takes care of all the kneading, leaving you with a dough that transforms into warm, fresh pita breads.
Once you've tasted pita bread fresh from the pan, it's hard to go back to the packet version. They're softer, fresher and far more delicious. I hope you'll give them a go.
They're perfect for filling with falafel or chicken shawarma, serving alongside dips such as hummus or using as a quick lunch wrap.
I've made this countless times with both white and wholemeal flour. It's a winner every time. Thank you. - Issy
Why You'll Love This Thermomix Pita Bread
- Soft, fluffy pita breads with a perfect pocket.
- The Thermomix does all the kneading for you.
- Made with just a handful of pantry ingredients.
- Perfect for wraps, dips, lunchboxes and family dinners.
- Freezer-friendly and great for meal prep.
Ingredients for Thermomix Pita Bread
Exact quantities can be found in the recipe card at the bottom of this post.
This recipe for pita bread uses just five ingredients - including water. You will need:
- Yeast (I use instant yeast, which needs no sugar to activate)
- Water
- Flour (I find bread flour is the easiest to work with, but usually I use plain flour as that is what I always have in the cupboard)
- Salt
- Extra virgin olive oil (you could use ordinary olive oil if that is all you have)
How to make Thermomix Pita Bread
Luckily when you make pita bread in the Thermomix it pretty much makes the dough for you, thanks to its awesome kneading function.
Note that the dough for this homemade pita bread recipe is much stickier than other doughs you may be used to. It has more water in it than both my pizza dough and tortilla dough. So don't worry if it seems very sticky.
Once you have your dough, you need to allow it to rise for at least an hour - perhaps more depending on how warm your kitchen is. You want it to double in size.
Make sure you lightly grease the bowl before you put the dough in and cover the bowl. I usually use a damp tea towel, but you can use plastic wrap too.
Once it has risen, punch down the dough and divide it into 10 balls. It is a good idea to keep these dough balls in the covered bowl to prevent them from drying out while you roll out the others.
Now on a very well floured surface (remember the dough is very sticky), roll out the pita bread to around 8 inches wide and ¼ inch thick.
It helps to turn the ball a quarter turn each time you roll. So roll, turn, roll, turn until you have a round flat circle.
Once you have a couple of pita breads rolled out, you can heat up your frying pan. Use a dry, non-stick frying pan and heat it on a medium-high heat.
Once it is hot, toss in your first pita bread and cook for 30 seconds on the first side. It should start to form coloured patches. Now flip it over and cook the other side for 1-2 minutes.
At this stage it should start to puff up to form an air-filled pocket. Once it has formed toasted brown patches on the underside, flip it over again to the first side and continue to cook for one more minute.
Then set aside and keep the cooked pita breads covered with a clean tea towel until ready to serve.
Continue to roll and cook the pita breads until you have used them all (you can roll the next one while the one before is cooking to save time and be more efficient).
How to store Pita Bread
Once cooked, store the pita bread in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days.
You can also store the dough in the fridge for up to a week. So if you don't have time to cook them all at once or you prefer to make fresh pita breads another day, just store any leftover dough in a sealed bag in the fridge.
Just bring it back to room temperature again before you roll it out and cook it as above.
Can you freeze Pita Bread?
Yes you can! They will store in our freezer for up to 3 months. To freeze them, store them in an air-tight freezer bag with a piece of baking paper between each one, to make taking them apart easier.
How to warm up Pita Bread
If you are re-heating one or two pita breads from the fridge, I find the easiest way to re-heat them is just to repeat the process above with the dry frying pan.
If you want to re-heat several pita breads at once, you can also wrap them in aluminium foil and warm in a pre-heated oven for around 10 minutes. This works for frozen pita bread too (no need to thaw first).
Alternatively, you can re-heat quickly in the microwave for around 10-20 seconds.
Why Didn't My Pita Bread Puff Up?
One of the most satisfying parts of making homemade pita bread is watching it puff up and form that classic pocket in the middle. If yours didn't puff up, don't worry. They will still taste delicious! Here are a few common reasons:
- The pan wasn't hot enough. Pita bread needs a very hot pan to create the burst of steam that makes it puff up.
- The dough was rolled too thick. Aim for around 6mm (¼ inch) thick. If the dough is too thick, it can struggle to form a pocket.
- The dough wasn't rested long enough. Make sure the dough has doubled in size during the first rise. Under-proofed dough is less likely to puff.
- The dough dried out. Keep the dough balls covered while you are rolling out the others so they don't form a dry skin.
- The heat was uneven. If your pan has hot and cool spots, some pita breads may puff better than others.
Remember, even if they don't puff perfectly, they'll still be soft, fresh and delicious for wraps, dipping into hummus or serving alongside your favourite meals.
Ways to Serve Pita Bread
Pita bread is very versatile and there are loads of things you can do with it.
Here are some ideas:
- Serve with hummus, tzatziki or baba ganoush
- Use for homemade gyros
- Serve alongside soups and salads
- Make pita bread wraps - use whatever fillings you like!
- Fill with falafel, chicken shawarma or lamb koftas
- Use as an instant pizza base
- Cut up and toast and use as chips with a dip
- Make toasted sandwiches (see photo above)
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Thermomix Pita Bread
Equipment
- Rolling Pin
Ingredients
- 2 teaspoon instant yeast or 7g sachet
- 250 g water
- 400 g plain flour
- 1 teaspoon salt
- 30 g extra virgin olive oil
Instructions
- Add yeast and water to Thermomix bowl. Mix for 1 minute / 37 degrees / speed 1.
- Add flour, salt, olive oil. Knead for 2 minutes / lid closed / knead.
- Grease a large bowl with a little olive oil. Transfer the dough to the bowl and cover with a damp tea towel or plastic wrap. Leave to rise for at least 1 hour.
- Divide the mixture into 10 balls. Keep the balls in the covered bowl while you roll out the other balls to prevent them from drying out.
- Roll out the pita bread on a well floured surface to around 8 inches wide and ¼ inch thick. It helps to turn the ball a quarter turn each time you roll. The dough is quite sticky so you will need to have lots of flour on your board.
- Heat a non-stick frying pan over a medium-high heat. When it is hot, add your first pita bread.
- Cook for around 30 seconds on the first side, then flip and cook for 1-2 minutes on the second side. Then flip again to the first side for a further 1 minute. The pita bread should puff up to form an air-filled pocket and have toasted brown spots on it.
- Continue to roll and cook the pita breads until you have used them all (you can roll the next one while the one before is cooking).
- Keep the cooked pita breads covered with a clean tea towel until ready to serve.
The best pita bread recipe ever! we make this weekly
I've made this countless times with both white and wholemeal flour. It's a winner every time. Thank you.