Here's the second in our series of Easter recipes, beginning with the previous one for a Schwarma-Style Leg of Lamb. We're making pita from scratch!
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Homemade Pita on the Grill
Makes about 16 pita
- 2 1/2 cups warm water (between 105F and 115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 teaspoon sugar
- 6 cups all-purpose flour, plus more as needed
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for greasing
1. Mix 1/2 cup water, the yeast, and sugar in a large bowl. Set aside until frothy, about 5 minutes.
2. Stir in 1 cup flour, the salt, and the remaining 2 cups water until smooth. Stir in 2 more cups of flour and the oil until a wet batter. Add the remaining flour in 1/2-cup increments, stirring after each, until you have a stiff, sticky dough.
3. Flour a cleaned, dried work surface. Scrape the dough onto it. Knead for 10 minutes, adding small bits of flour as necessary, until the dough is smooth, elastic, and firm.
4. Form the dough into a ball. Set it seam side down in a cleaned, dried, large bowl. Cover tightly with plastic wrap and set aside in a warm, dry place until doubled in bulk, 1 1/2 to 2 hours.
5. Lightly grease a large baking sheet. Scrape the dough onto a cleaned, dried, lightly flour work surface. Cut it into sixteen, equal pieces. (Scales work best--about 3 ounces per piece.) Shape each piece into a ball and set seam side down on the prepared baking sheet. Cover with a clean kitchen towel and set aside for 20 minutes.
6. Roll each ball of dough into a 7-inch circle on a cleaned, dried, lightly floured work surface. Lay the rounds out on your work surface. Cover with more clean kitchen towels and rest for 20 minutes.
7. Meanwhile prepare a grill for direct, high-heat cooking (about 500F). Set a large pizza stone on the grate.
8. Lay as many rounds as will comfortably fit on the stone (about an inch or so of space between them). Cover and grill until puffed and very lightly browned, mostly just brown spots across the breads, about 3 minutes. Use long-handled tongs to transfer them to a wire rack and continue grilling more as needed.