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grilled pita

July 14, 2010

Switzerland has some amazing bread.  Beautiful loaves of bread including loads of different grains, seeds, you name it.  Big, soft, lightly salted warm pretzels? That alone is reason to move here and apply for citizenship.  Sadly, it doesn’t apply to all bread products.  Bagels?  Nope.  Tortillas?  Don’t even bother.  Pitas now round out the list of breads that I realize I am capable of making as a result of Switzerland having crappy versions of them.  And thank goodness for that–these were fantastic.  Quick this isn’t.  You need to leave plenty of time for the pitas to “rise” a couple of times, but it’s relatively easy.  Even easier, I would imagine, if you are the proud owner of a stand mixer.  I highly recommend giving this a go next time you’re doing say grilled lamb burgers.

What I don’t recommend is taking the resting dough, beautifully rolled out and placed on cookie sheets and then walk to a friend’s house in the rain.  THAT is not a good idea.  The dough doesn’t like it and it will protest by making cooking this a pain in the a**.   But stupidity aside, this still worked out nicely and the results were worth every minute.  If you don’t want to grill these, feel free to just heat them in a little oil on a pan on your stove top.  It will work just fine.  The pitas will also keep for a few days in a Ziploc bag and reheated in a skillet.  That’s if you have leftovers.

grilled pita
from Fine Cooking


  • 1 tbsp honey
  • 2 tsp. active dry yeast
  • 15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed
  • 2-1/2 oz. (1/2 cup) whole-wheat flour
  • 1-1/2 tsp. kosher salt
  • 2 tbsp. olive oil; more for the bowl


  1. 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.
  2. Put both flours and the salt in the bowl of a stand mixer fitted with the dough hook.
  3. With the mixer running on low-speed, mix in the olive oil until fully incorporated, about 2 minutes. (I just dumped this in and used a fork to incorporate).
  4. 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.
  5. If the dough seems too wet, add more all-purpose flour, 1 tsp. at a time.  KC note: don’t be nervous, I had to add quite a bit before the dough was pulling away from the bowl.  Much of this will have to do with the humidity in the air.  The more humid it is, the more flour you’ll need.  Pay more mind to your eye than the measuring cup.
  6. Raise the speed to medium high and continue to knead for 5 minutes.
  7. 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.
  8. Turn the dough onto a lightly floured surface and knead two or three times to remove any air bubbles.
  9. Using your hands, dusted with flour, roll the dough into a log and divide it evenly into 10 pieces.
  10. Roll each piece into a ball and then using a rolling-pin, roll out each piece into disks about 1/4 inch thick and 6 inches in diameter.
  11. 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.
  12. Prepare a medium-high gas grill fire (or over medium-high heat on your stove top), leaving one burner off, or set up a charcoal grill for indirect heat, by pushing the coals off to one side.
  13. 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.
  14. Flip and continue cooking until lightly golden on the bottom and the pitas are cooked through, 2 to 3 minutes more.
73 Comments leave one →
  1. July 14, 2010 4:10 pm

    Wow! This looks so good! I’ll have to try it sometime!

    • July 14, 2010 4:38 pm

      You absolutely should–hope you stop back to let me know how it turns out.

  2. July 14, 2010 4:29 pm

    This seems so ugly, yuck

    • July 14, 2010 4:37 pm

      I know, admittedly, they weren’t the most photogenic, but I can promise you that the taste makes up for the looks.

    • July 14, 2010 5:28 pm

      I think that they look amazing! Bread is always beautiful!

  3. oinky permalink
    July 14, 2010 5:42 pm

    wow thanks a lot for the recipe..uhm..what food can i pair this pita with? 😀

    • July 14, 2010 5:53 pm

      You can pair it with anything you want. If you check out Monday’s post, I included a hummus recipe which is what we paired it with. It was a dangerously good combo. I’ll also definitely use these the next time I make grilled lamb burgers.

  4. July 14, 2010 5:47 pm

    I think I’ll try this today. Great post.

  5. July 14, 2010 5:48 pm

    Every time I read a post like this it makes me want to be a food blogger. But I kind of suck in the cooking department. That pita… yum.

    • July 14, 2010 6:01 pm

      No expertise needed on this one. Just a little patience and the rest is easy. Promise. And trust me, if you read my “about”, you’ll notice I’m far from rocking the cooking department.

  6. July 14, 2010 5:56 pm

    It is a gloomy rainy day in Minnesota and I am about to toss a roast into my crock pot with some veggies. I had, as usual, forgotten about a bread to accompany this meal. Thanks to you, I will have a little something fun and different to go with my meal. I have a feeling that my family will enjoy it.

    • July 14, 2010 6:03 pm

      Ooh! Sounds lovely. The roast that is, not the gloomy day…sorry about that one. I actually have a focaccia recipe coming up in the next week that would also go well. Hopefully you’ll stop back for some more bread.

      • July 14, 2010 6:27 pm

        I’ve added you to my bookmarks list. I may send you a couple of recipes that I think you might enjoy…when I have a few spare minutes. Got lots going on right now, as usual, so taking the time to make any bread, especially in the summer, is a rare treat. Right now the pita dough is rising and my kids are covered in flour from “helping.”

      • July 14, 2010 10:04 pm

        Brilliant. I always love seeing recipes, please share. Glad you found the time to try this recipe out though and even more fantastic that the kids got to help out!

      • July 15, 2010 4:09 pm

        Everything turned out great last night. I was rather upset that my husband came home famished and I didn’t get a chance to snap a pic of the entire meal. (He actually started eating the second the potatoes were set on the table he was so hungry) We only have a few pitas left. The kids just loved them. I plan on smearing them with pb&j for their lunches today.

        For the record, I do not have a stand mixer and am rather a traditionalist when it comes to bread baking. I actually kneaded the dough by hand. It doesn’t take much time at all, is a good relaxer/stress relief, and gets everything mixed in very nicely. I did this about halfway through step 4 after mixing it well enough for the ingredients to be mixed together. It also allows you to judge how sticky the dough is an work in more flour accordingly.

        Also, because I try to avoid making more dishes/utensils to wash, I flattened the disks of dough by hand rather than pulling out ye old rolling pin (which for me was handed down from my mom and is older than I am) and pressed them out like mini pizza crusts. Also very therapeutic.

        My kids enjoyed helping with kneading and pressing out the disks as well. They like to get hands on with me whenever possible and usually end up helping whether I want it or not. 🙂 They are 18 months (he supervises), 3 and 5 and are already getting great in the kitchen. I strongly recommend that others let their kids help with this or any other recipes possible. Its fun and a good skill for everyone to have.

      • July 15, 2010 4:30 pm

        Thank you so much for the report back. I’m delighted it all turned out well. I couldn’t agree more with involving children in the cooking process and how fantastic that your children jump at the opportunity. Clearly your love of cooking is either genetic or contagious.

  7. July 14, 2010 6:27 pm

    Ive been wanting to bake some bread for a while now but ive never got round to it, now i fancy giving these a go first though!

    • July 14, 2010 10:19 pm

      It’s a great way to start off since it’s not fussy at all (so long as you don’t take it on a 10 minute walk in the rain). Stop by with the next week for another bread recipe (focaccia) that’s another easy, unfussy bread recipe and a real crowd pleaser.

  8. July 14, 2010 6:39 pm

    Wow this pita bread looks delicious, definetley must try. Hey your blog is amazing, im also a food blogger (mine is in spanish though) but maybe we can trade some awsome recepies.

    • July 14, 2010 10:24 pm

      @juan. My recipes are yours (and technically the rest of the cyber-world :)), but feel free to pass any recipes along my way. Warning though: my spanish is very rusty…

  9. July 14, 2010 6:54 pm


  10. July 14, 2010 6:56 pm

    Looks great and a must-try. But woe to me who doesn’t have a standing mixer.

    • July 14, 2010 10:00 pm

      Don’t fret! I actually don’t have one either. I used a hand mixer and it worked just fine. Of course, I imagine kneading the dough with your hands would work as well, but that might take awhile.

  11. July 14, 2010 7:17 pm

    Wow! Looks tempting and scrumptious, i’ll definitely find ways to try this delicacy.

  12. July 14, 2010 7:49 pm

    Excellent photos that will assuredly help me to make successful pita. I have a new blog and great photos seem to be rather illusive to me. Thanks for the great info.

    • July 14, 2010 10:09 pm

      My best advice is to keep at it and play around with it. I love how much I’ve forced myself to learn about photography because of this blog and I still have a long way to go. But it’s all good fun and I’m sure you’ll find your own photo style.

  13. July 14, 2010 7:58 pm

    Wow, I’m going to have to try that recipe. I’m glad WordPress is featuring this post on their home page today. Planning on adding you to my reader.

  14. July 14, 2010 8:26 pm

    Mmmm! I LOVE pita bread… 😀 Looks good!

  15. July 14, 2010 8:41 pm

    I’m going to have to try this recipe one day. It can’t turn out worse than the time I bought a package of pita breads from the grocery store once, and it went moldy in well under a week (a huge disappointment).

    The Codger

    • July 14, 2010 10:12 pm

      I can promise you this–you will eat the entire lot well before mold ever has the chance to find a home on these pitas, so no worries there.

  16. July 14, 2010 9:01 pm

    Yum 🙂

    Cheers, Niconica

  17. July 14, 2010 9:15 pm

    – i love it !

    • July 14, 2010 10:14 pm

      @jeanne, @hodamerei, @niconica. Thanks for stopping by. Hope you get the chance to try them out some time.

  18. louisianagrown permalink
    July 14, 2010 9:21 pm

    I just saw your post on Freshly Pressed and thought, “Wow, I could totally make that and I have all the ingredients!” So I immediately ran to my kitchen and got started. The dough is on it’s first rise right now and I’m looking forward to a delicious pita with my supper. 🙂

    • July 14, 2010 9:57 pm

      Hooray! I’m so glad. Let me know how it turns out. I was a little surprised at the addition of honey, but it was great.

  19. July 14, 2010 9:22 pm

    First comment goes to Yasmir Imran – you are a mean man. Didn’t your mother teach you that if you don’t have anything nice to say, then say nothing. OK, I got that out of my system. KC – I love this post! I enjoy your writing style, your photography and your delicious sounding recipe. I will be giving this one a go very soon. Thank you for sharing with the world. Oh, and congratulations on making it to the Freshly Pressed page!

    • July 14, 2010 10:16 pm

      Thanks so much on the congrats. I was a little shocked to see it this morning, but what fun it is! I do hope you get the chance to try it out, it’s incredibly easy as long as you have a little time on your hands.

  20. July 14, 2010 10:55 pm

    Congratulations for Freshly Pressed….these look great!I’ll have to try them myself…Yvette

  21. July 15, 2010 1:07 am

    hummus and pita – a perfect fix for the saturday night party – thanks

  22. July 15, 2010 2:51 am

    Very informative post and cooking instructions. I must say that bread in Europe is generally much better than what we have here in the U.S. Of course we can go to bakeries and get quality stuff here, but it’s still better across the Atlantic.

    • July 15, 2010 8:56 am

      I moved here from Boston where we fortunately had a few choice bakeries that sold great bread so I never really thought about it, but it’s really hard to go wrong here no matter where we buy our bread.

  23. July 15, 2010 3:11 am

    Looks Great!

  24. July 15, 2010 3:55 am

    I’m a huge fan of pita, and these look really good! Glad to have found your blog via the WP homepage 🙂 Am definitely dropping by more often!

  25. July 15, 2010 4:02 am

    Does anyone know of a good Indian recipe that’s organic with low processing ingredients? I just moved across the country and decided to be healthier a fresh start? I desperately need a few easy tasty recipes.

    • July 15, 2010 8:55 am

      I have a recipe on here for kadai paneer, a recipe that I fell in love with after it was made by an Indian colleague of mine. I recommend it highly and the only “processed” part that I used is tofu, but the original recipe calls for paneer something you can make yourself relatively easily with some milk, lemon, and a cheese cloth on hand.

  26. July 15, 2010 4:40 am

    Ooooo! Looks YUMMY!!!

  27. July 15, 2010 4:42 am

    pic 7 and 8 made me just want to eat it at that stage….lol

  28. July 15, 2010 4:54 am

    WOW! This looks great! I’ll let you know when I try making it!

  29. July 15, 2010 4:54 am

    yum…I love pita bread…sounds like something delicious.

  30. July 15, 2010 5:14 am

    Wow.Yummy,it’s look great.

  31. July 15, 2010 6:43 am

    Delicious looking!

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  32. July 15, 2010 6:49 am

    I’m just so jealous of your very handsome photography. It’s just so crisp, so professional, so vivid. Congratulations!

    • July 15, 2010 9:17 am

      Well, thank you! I’m in every way, shape and form an amateur, but having a blog really makes me work at it and I’m delighted to hear that you enjoy it.

  33. July 15, 2010 7:15 am

    Never even considered doing my own pita but why not? And, I even like your photo.

    • July 15, 2010 9:16 am

      Exactly! That’s what I thought. The same Fine Cooking magazine has a recipe for stuffed pita (stuffed with fresh cheese and herbs) that I’m dying to try out. If I do, I’ll definitely share.

  34. sayitinasong permalink
    July 15, 2010 8:34 am

    The recipe and the whole process seems more simple that I expected! I’m going to give these a try!

    • July 15, 2010 9:16 am

      I felt the same way. I won’t lie that when I did the recipe I let out a “argh” when I saw a second rising time (hadn’t really planned my time out all that well–hence the walking in the rain with rising dough), but other than that it was super easy. Definitely give it a whirl.

  35. July 15, 2010 10:05 am

    Looks ace. Didn’t realise Pita’s were so popular, no wonder my local Asda never seems to have any anymore!

    How about a pita pizza recipe 🙂

    • July 15, 2010 11:32 am

      I didn’t realize pitas were so popular either! Maybe I should just change this to a pita blog. It’s funny you should mention a pita pizza recipe, because I was actually just reading about perfecting a grilled pizza. Might be more pizza dough than pita, but I’ll make sure I post about it.

  36. July 15, 2010 12:02 pm

    It’s look like good tast.I’m hungry.

  37. Barry Mañana permalink
    July 15, 2010 1:37 pm

    These re-heat well in a toaster – but don’t leave in too long, as they turn into soap dishes when they harden! 🙂

    • July 15, 2010 1:45 pm

      Good to know! Thanks. We go the skillet route because we’re pretty limited on appliances in our tiny kitchen, that and I have a history with toasters (see “about” page for more details).

  38. July 15, 2010 2:51 pm

    That sounds great! I’ll be trying this soon!

  39. July 16, 2010 4:44 am

    your grilled pita sounds delicious. Will try to make them myself thanks for the recipe!

  40. July 19, 2010 12:59 pm

    I have to try to make pita bread at home…you make it sound easy and simple.
    I think it look amazing and homemade 🙂
    Thanks for sharing,

  41. July 20, 2010 3:44 pm

    Looks delicious! i guess i know what’s for dinner 🙂
    Thanks for sharing


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