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Grilled Pita Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 16 May 2010 22:27:37 -0700
v110.n016.2
* Exported from MasterCook *

                              Grilled Pita Bread

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Barbecue/Grill/Smoker           Bread-Bakers Mailing List
                  Breads                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1         Tablespoon  honey
    2          Teaspoons  active dry yeast
    3 1/2           Cups  unbleached all-purpose flour -- more as 
needed, (15 3/4 oz.)
       1/2           Cup  whole-wheat flour -- more as needed, (2 1/2 oz.)
    1 1/2      Teaspoons  kosher salt
    2        Tablespoons  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 10 pieces. Form each piece 
into a ball and then roll into disks about' 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 oli e 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.

Description:
    "While cooking, a pocket forms inside these classic flatbreads."
Source:
    "Fine Cooking,   June - July 2010"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 3g Fat (14.0% 
calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 284mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Enjoy them filled with sliced grilled meat, lightly 
dressed greens, and a dollop of Greek yogurt.