• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breads and Rolls / Grilled Pita Bread

Grilled Pita Bread

April 6, 2011 Updated July 22, 2017 4 Comments

212 shares
  • Share
  • Tweet
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.

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

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Breads and Rolls Tagged With: flour, grilled, pita bread

Previous Post: « Marshmallow Peeps
Next Post: Grilled Flank Steak Pita’s with Cucumber-Yogurt Sauce »

Reader Interactions

Comments

  1. eeping says

    December 17, 2014 at 9:10 am

    Thanks. Does this work in an oven?

    Reply
    • Janet Barton says

      December 17, 2014 at 12:50 pm

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

      Reply
  2. Janet@simplysogood says

    April 6, 2011 at 11:26 pm

    Why thank you, Chef Tess.

    Reply
  3. Chef Tess says

    April 6, 2011 at 10:58 pm

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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Bunny butter cookies in a bowl with colored sprinkles Miffy Petit Beurre (Shortbread Cookies)
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • Cabbage with veggies and cashews Raw Cashew Mango Cabbage Wraps
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Homemade Buttermilk Ricotta
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

Latest on Instagram

simplysogood

It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy