Grilled Sundried Tomato and Garlic Pita Bread

Italian Favorites

Pair with grilled chicken and fresh veggies for the perfect meal!


Details

Difficulty

Moderate

Yield

10 pitas

Prep Time

40 minutes

Rise Time

1 to 1-1/2 hours

Grill Time

3 to 4 minutes/pita

Ingredients


  • 1-1/2 cups warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) package Fleischmann's® Active Dry Yeast
  • 1 teaspoon granulated sugar
  • 3-1/4 to 4 cups all-purpose flour
  • 1-1/4 teaspoons salt
  • 1/3 cup finely chopped sundried tomatoes (dried, not oil packed)
  • 1 teaspoon garlic powder
  • 1 teaspoon minced onion
  • 1 teaspoon parsley
  • 1/4 teaspoon sweet basil

Directions


Combine water, yeast and sugar in large mixer bowl. Let rest 5 minutes until foamy. Add 2 cups flour, salt, tomatoes and spices; beat 2 minutes.  Beat in 1 cup flour until well mixed.  Add remaining flour until soft dough forms.   Knead on lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in large greased bowl, turning once to coat. Cover and let rise in warm draft-free area for 1 to 1-1/2 hours, until double. 

Punch dough down lightly and roll into a rope. Pinch off 10 equal sized pieces; cover and let rest 10 minutes. Roll each ball of dough into a 6-inch circle about 1/4-inch thick on a lightly floured surface.  Stack dough rounds on a floured baking sheet, sprinkle flour between stacked dough.

Grill over medium direct heat for 1 to 2 minutes until dough is set and very lightly browned. Turn and grill for 1 to 2 minutes until very lightly browned.  Pitas should be cooked through but still soft.