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Grilled Flat Bread (Pita Bread)
Use these Grilled Flat Breads to make pita sandwiches, or serve with barbecued meat or chicken, or with salads with hummus spread on top. This also makes a great pizza crust! See make-ahead directions at bottom of the recipe.
16 flat breads
4 to 8 minutes
2 cups warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
1 teaspoon sugar
5 to 5-1/2 cups all-purpose flour
1/4 cup Mazola® Corn Oil
1/2 teaspoon salt
Combine water, yeast and sugar in a large mixer bowl and let stand 10 minutes. Add 2 cups flour, oil and salt. Beat for 3 minutes until very smooth. Stir in enough of the remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place dough in a large greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.
Preheat grill to medium-low.
Punch dough down and divide into 2 parts; return 1 part to the bowl and cover. Divide remaining part into 8 pieces. Using lightly floured hands, pat out one piece of dough at a time on a floured board, into a 6-inch circle (1/8 to 1/4-inch thick); OR roll into a 6-inch circle with a rolling pin. Spray both sides of each circle with cooking spray. Place on hot grill. Close grill lid and grill 2 to 4 minutes, until lightly browned on bottom. Turn and grill an additional 2 to 4 minutes. Repeat with remaining dough. If using for pitas, cut flat breads in half and open up "pocket" with sharp knife.
Make-Ahead Directions: After rolling dough into circles, place on baking sheets lined with plastic wrap (circles may be stacked, using plastic wrap to separate). Keep refrigerated up to 3 hours before grilling.
-Whole wheat flat breads can be made by substituting 2 cups whole wheat flour for part of the all-purpose flour.
-For additional flavor, sprinkle flat breads with garlic salt and Italian seasoning before grilling.
-Flat breads may be frozen after grilling.