Grilled Pita Bread
Grilled pita is defined by the contrast between a crisp, charred exterior and a soft, airy center. When treated with high heat, the moisture inside turns to steam, causing the bread to puff up and gain a distinct smoky aroma that store-bought versions lack.
Watch the clock, not just the color.
Pita dries out quickly if left over the flames too long; have a plate and a clean kitchen towel ready to wrap the bread immediately after pulling it off the grill.
- Gas or charcoal grill
- Pastry brush
- Tongs
What goes in.
- 6pita bread rounds
- 3 tbspextra virgin olive oil
- 1/2 tspflaky sea salt
Direct contact is vital
Clear the grill grate of debris before starting; you want the pita to make direct contact with the hot metal to create sharp, dark lines without sticking.
The method.
Prepare the grill
Preheat your grill to high heat. Clean the grates thoroughly with a wire brush to ensure the bread doesn't catch on burnt residue.
Oil the rounds
Lay the pita flat and brush one side lightly with olive oil. Sprinkle a small amount of salt onto the oiled surface.
Grill the first side
Place the pita oiled-side down directly over the flame. Grill uncovered for 60 seconds. You are looking for deep golden char marks.
Flip and finish
Brush the upward-facing side with oil, then flip. Grill for another 30 to 45 seconds. The pita should puff up slightly as the internal steam expands.
Rest and cover
Remove immediately to a plate and cover with a clean kitchen towel to hold the steam inside, keeping the bread soft while you finish the rest.
Other turns to take.
Garlic-Herb
Whisk a grated garlic clove and minced fresh parsley into the olive oil before brushing.
Za'atar Style
Dust the oiled pita with a heavy layer of za'atar spice blend before placing it on the grill.
When it doesn't go to plan.
If your pita is very dry or stale, spritz it lightly with water before oiling to rehydrate the crumb.
Do not walk away from the grill; pita burns within seconds once the oil catches the heat.
If you are using a charcoal grill, keep a small section of the grate clear of direct coals to move the pita to if it starts burning too quickly.
The ones that keep coming up.
Can I grill pita that has been in the freezer?
Yes, but let it thaw completely on the counter first. Frozen pita will not steam properly and will end up brittle.
Why didn't my pita puff up?
The bread likely had small tears in the crust, allowing the steam to escape rather than inflating the pocket. It will still taste fine, even if it remains flat.
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