Grilled Pita Bread

I'm boycotting the weather in Utah.  Saturday it was 70 degrees, Sunday we had 9-inches of snow.  Yesterday it was back up to 70 degrees.  Forecast...more snow.  Ugh.

I use my outdoor gas grill year round.  I just brush off the snow and turn it on.

I have decided that I am ready for summer foods from the grill.  Goodbye comfort food of winter.  I love you, but it's time for a new season - a lighter season.  

Yes.  It is possible to grill flatbreads right on the grill.  I'll show you how.

For this Pita bread you will need:  white unbleached flour (I always use this flour), whole wheat flour, honey, salt, yeast, warm water and olive oil.

In a small bowl add 1/2 cup warm water and 1 tablespoons honey.

Sprinkle the active yeast on top of the warm water and honey.

Whisk in the yeast until dissolved in the warm water.  Set aside for a few minutes to allow the yeast to begin to foam up a bit.  If your yeast does not foam after 10 minutes, it probably should be thrown out and purchase some new fresher yeast.

In the bowl of an electric mixer, add the flours.

Add the salt.

Add the olive oil.  Attach the paddle attachment or dough hook.  Which ever you prefer.  Mix in the oil for about 2-3 minutes.

Add the dissolved yeast and warm water.

Add the remaining cup of warm water to the flour.

Mix until the dough forms a soft ball.  

Lightly oil a large bowl.

Transfer the dough into the oiled bowl.

Cover bowl with a towel and let rise for about 1 hour.

When the dough has risen to double it's original size, remove the the bowl.

Cut the dough in half.

Cut the dough into quarters.  Then into eight equal balls.

Shape into round balls of dough. You will notice I have 12...don't ask.

Cover and let rest for 15-30 minutes.

The rounds balls of dough will be about double in size.

Press each ball of dough into a flat disc with your fingers.

Using a dowel or rolling pin roll the dough into an 8-inch circle.

A perfect circle is optional.  I don't fuss too much on this.  Ryan does...I don't.

I pre-heat my gas grill to about 400 degrees then turn the heat to low.  Lay the pita's directly on the grill grates.  Close the lid for about 1-2 minutes.

Option:  You can cook the pita on a hot griddle on your stove top.

Each pita will puff up into a pillow.  Flip over.

Grill the other size for another minute or so.  If you have hot spots on your grill, you may want to watch closely.  I have a "Weber" grill. Love it. I wouldn't buy anything else.  Mine is several years old and still grills consistently without hot spots.  No.  They did not pay me to say that.  I'm a Weber grill lover.

Place a towel over a plate then layer the cooked pitas.  Wrap in the towel to keep them warm.

If I were you, I'd eat one hot off the grill.  No one needs to know.

Cut the pita in half, when ready to use.

I think I rolled this pita a little thin.  I'll make the rest a bit thicker.  You choose how you would like your pita bread.  

Grilled Pita Bread

2 tsp. active dry yeast 
1 tablespoon honey
1 1/2 cups warm water
2 cups unbleached all-purpose flour; more as needed
1 1/2 cup  whole-wheat flour
1-1/2 tsp. kosher salt
2 Tbs. olive oil; more for the bowl 

In a small bowl, mix the honey with 1/2 cup lukewarm water and stir in the yeast. Let sit until the yeast has started to foam, 2 to 3 minutes.

Put both flours and the salt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on low speed, mix in the olive oil until fully incorporated, about 2 minutes. Add the yeast mixture and 1 cup lukewarm water and mix until fully incorporated, 2 to 3 minutes more. Raise the speed to medium and knead the dough until it comes away from the sides of the bowl and forms a ball that is smooth, elastic, and no longer sticky, 4 to 5 minutes. If the dough seems too wet, add more all-purpose flour, 1 tsp. at a time. Raise the speed to medium high and continue to knead for 5 minutes. Oil a medium bowl, transfer the dough to the bowl, and roll to coat it with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles. Form into a log and divide it evenly into 8 pieces. Form each piece into a ball and then roll into disks about 1/4 inch thick and 6 inches in diameter. Lightly oil two rimmed baking sheets. Put the disks on the baking sheets, cover with plastic wrap, and let rise until just doubled in thickness, 30 to 45 minutes.

Prepare a medium-high gas grill fire, leaving one burner off, or prepare a charcoal fire with a hot zone and cool zone by pushing the coals to one side of the grill.

Brush a cast-iron griddle or skillet lightly with olive oil and put it on the grill over the cool zone. When very hot, cook the pitas in batches on the griddle until starting to brown, 2 to 3 minutes. Flip and continue cooking until lightly golden on the bottom and the pitas are cooked through, 2 to 3 minutes more. Cool on a wire rack. If stuffing, cut the pitas in half and carefully separate the layers with a fork.

*the recipe is from Fine Cooking July 2010.  You probably noticed that I varied my prep a bit from the original recipe.

Enjoy the pita bread filled with grilled meat and vegetables with a dollop of Greek yogurt.


  1. Brilliant on the grill my dear! I love it!!

  2. Thanks. Does this work in an oven?

    1. Yes it does. It works on a griddle on the stove top as well.