Grilled Sundried Tomato and Garlic Pita Bread

Italian Favorites

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





10 pitas

Prep Time

40 minutes

Rise Time

1 to 1-1/2 hours

Grill Time

3 to 4 minutes/pita


  • 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


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.