I love to grill - it's that time of year! I grilled some souvlaki the other day and decide to also make some pita bread. I had the dough all prepped. It came out great and tasted good with the souvlaki. Here's the recipe:
Ingredients:
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 1/2 cups warm water (about 110°F)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- Prepare the Dough:
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center of the flour and pour in the yeast mixture and olive oil.
- Mix with a wooden spoon or your hands until the dough starts to come together.
- Knead the Dough:
- Transfer the dough onto a floured surface.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- First Rise:
- Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Shape the Pitas:
- Once the dough has risen, punch it down to release any air.
- Divide the dough into 8 equal pieces and shape each piece into a ball.
- On a lightly floured surface, roll out each ball into a circle about 1/4 inch thick.
- Second Rise:
- Place the rolled-out dough circles on a lightly floured surface or baking sheet.
- Cover them with a clean kitchen towel and let them rise for about 20-30 minutes.
- Grill the Pitas:
- Preheat your grill to medium-high heat.
- Place the pitas on the grill and cook for about 2-3 minutes on each side, or until they are puffed up and have nice grill marks.
- If you prefer, you can also cook them in a cast-iron skillet or on a griddle over medium-high heat.
