Grilled Pita Bread in Grill

Grilled Pita Bread

Last weekend we decided that it was finally our turn to make pulled pork. While serving it between hamburger buns is a popular choice, we decided that a light crispy grilled pita would fit perfectly with the pork.

Ingredients for 12 Grilled Pita Breads

  • 2 teaspoons of dry yeast – levadura
  • 1 tablespoons of  honey – miel
  • 3 dl (1 1/2 cups) of warm water – agua
  • 4 dl (2 cups) wheat flour – harina de trigo
  • 3 dl (1 1/2 cups) of graham flour – harina de trigo integral
  • 2 teaspoons of sea salt – sal marina
  • 2 tablespoons of olive oil

Mix honey, 1 dl (1/2 cup) of lukewarm water and the yeast in a cup. Let it rest for few minutes so that the yeast activates. Pour flours and salt in a mixer bowl and run the mixer with dough hook attached at low speed. Pour the olive oil slowly in as well as the yeast mixture. Let it run slowly and add 2 dl (1 cup) of water. Raise the speed to medium and knead the dough until it comes away from the sides of the bowl and is no longer sticky. If the dough stays too sticky, add a bit of flour.

Put a splash of olive oil in another bowl and move the dough there to rest. Splash a bit of oil on top of the dough, too. Cover with kitchen towel and let it rest for about an hour until the side have doubled.

Knead the dough lightly to remove excess air bubbles. Divide the dough into 12 pieces and form dough balls. Place the balls into baking sheet and let them rest for half an hour covered with kitchen towel.

After that you can turn the grill on with high heat.

Put the dough balls onto floured table and press them flat with your fingers. Roll them thin with a rolling pin and grill on high heat in batches (depending how much hot area you have available in your grill). It takes about 2-3 minutes per side. You know it’s time to turn when the pita begins to rise in the grill.

Serve immediately with the fillings of your choice – for example with pulled pork with oriental twist.

¡Buen provecho!

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