After recent surgery I am finally getting back into the swing of cooking and my kitchen is getting a bit of a work out – especially my Thermomix.
I still tire easily but I feel so much better knowing that I can make whatever I feel like and not have to eat what is served. Not that I am ungrateful but if you all knew my husband and his cooking abilities you would understand why I was so keen to get back into my kitchen 🙂
I adore flat bread (well any bread really) and there is nothing better than fresh home-made bread. I tend to use a wide range of flours and mix and match depending on my mood and what is in my pantry. For myself personally I am still limited to plain old white flour (inset sad face 🙁 ) but you can use whatever flour you have on hand to make this Pita Bread. I have used a combination of spelt and white before or straight light rye. As long as your quantities remain the same you are good to go.
If you have failed making bread before and dread the thought of ever trying again I promise these little gems are the best place to start. They are pretty much fail proof and take no time to make.
I have listed both normal and Thermomix instructions below.
- 160 grams of Milk (room temp or microwave for 10 second intervals until it reaches 35-37 degrees)
- 80 grams of Water (room temp or microwave for 10 second intervals until it reaches 35-37 degrees)
- 2 teaspoons of Active Dry Yeast
- 320 grams Bakers Flour
- 1 tablespoon of Olive Oil
- 1 teaspoon of Salt
You can also choose to flavour your pita breads if you wish. You can add thyme, rosemary, basil or a little pesto or Parmesan cheese. The choices are only limited to your imagination. Just keep the quantities to 1-2 teaspoons.
In a large bowl combine the room temperature milk and water sugar and yeast. Stir to combine and allow to sit on the bench for 5-10 minutes while you measure out your other ingredients. Add the flour, olive oil and finally the salt. Always add your salt last otherwise it can kill your yeast. Stir until combined. Tip contents onto a greased surface and knead for 3-4 minutes until elastic. This dough is quite wet so you may need to rub a little olive oil onto your hands to knead the dough without getting covered in it. Once mixed put dough back into the bowl, cover with a damp cloth or cling wrap and allow to rest for 20-30 minutes. The dough should rise slightly but don’t expect it to rise drastically. Tip the dough onto a greased surface again and divide into 12 equal portions. Heat a large non stick pan to a medium high heat. Brush the pan with a little olive oil but you don’t need to go overboard. Sometimes I forget and they are fine. Gently pat your portions of dough into rounds about 12-15 cm in diameter. Fry in the pan until browned on each side (roughly 4-6 minutes total).
TMX Instructions
Add milk, water sugar and yeast to your bowl. Heat for 2mins/37degrees/speed2. Add the remaining ingredients and combine for 4 minutes on dough setting. Allow to rest in your bowl for 20-30 minutes.
If your family is anything like mine they will burn their mouths eating them as they come out of the pan. I tend to cook them earlier in the day and then re heat at meal time. To heat again wet some baking paper and squeeze out the excess water. Wrap your pita breads up and put in a hot oven for 5-10 minutes. The wet baking paper will ensure they don’t dry out 🙂
Enjoy 🙂
