Better Than Pita Grill Bread Recipes

Steps:

• Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt. Serve warm.

Steps:

• On a lightly floured surface, roll out each roll into an 8-in. to 10-in. circle, turning dough frequently; set aside. , In a large skillet, saute garlic in oil until tender. Add mushrooms; saute for 2-3 minutes. Add the onion, peppers, peas, salt, pepper and oregano; cook 3 minutes or until crisp-tender. , Meanwhile, grill bread, uncovered, over medium-high heat for 30-45 seconds on each side or until lightly browned. Fill with vegetable mixture and serve immediately. The bread can be reheated in the microwave.

Steps:

• Whisk 2 1/2 cups flour and the yeast, salt and sugar in a large bowl. Add the water and mix using a rubber spatula until the dough comes together. The dough should be a little sticky, but soft and able to hold its shape. Add up to 1/2 cup more flour, if needed. Transfer the dough to a floured surface and knead until it's soft, smooth and elastic, 5 to 7 minutes. Alternatively, you can use a stand mixer and knead until the dough becomes soft and elastic, about 5 minutes. The dough might be just a little sticky and that's okay.
• Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place in a draft-free area, such as a turned-off oven, until doubled in size, about 90 minutes.
• Gently deflate the dough by pressing it down with your hands. Transfer the dough to a lightly floured surface and divide into 8 pieces. Shape each piece into a ball and gently flatten. Cover with a kitchen towel and let rest for 20 minutes.
• Meanwhile, place a cast-iron griddle on an outdoor grill and heat it to medium high (450 degrees F) with the lid closed. Alternatively, you can use a large cast-iron skillet.
• Use a lightly floured rolling pin to roll out 1 piece of dough into a round about 1/4-inch thick, flipping the dough a few times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough covered with a kitchen towel. Transfer the rolled-out pitas to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, stacking the rounds with a flour-dusted piece of parchment or wax paper between each round to prevent them from sticking.
• Brush the griddle lightly with olive oil. Sprinkle a little water on a rolled-out pita and place it on the griddle. You can cook 2 pitas at a time on a grill pan and 1 pita at a time on a cast-iron skillet. Close the grill and cook until there are small light brown spots on the pita, about 2 1/2 minutes on each side. Some of the pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Repeat with the remaining rolled-out pitas. (It shouldn't be necessary to re-oil the griddle if it is well-seasoned.) Serve warm.

Steps:

• Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.
• Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.
• Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.

Steps:

• Make the dough:
• Combine the water and yeast in a large mixing bowl (if you have a stand mixer, use that bowl) and let sit for 5 minutes.
• Reserve ½ cup (60 grams) bread flour and add the remaining 4 cups to the mixing bowl along with the canola oil.
• If you have a stand mixer, fit it with the dough hook and knead the mixture on low speed for about 3 minutes, until a sticky but cohesive dough starts to form. Pause occasionally to scrape down the bowl if the flour is clinging to the sides and bottom or climbing up the hook. If you're making the dough without a stand mixer, mix it with a wooden spoon. In either case, loosely cover the bowl with plastic wrap or a dish towel and let rest for 30 minutes.
• With your stand mixer on low or while stirring by hand in the mixing bowl, add the salt and, over the course of 2 or 3 minutes, add the remaining ½ cup flour, 2 tablespoons at a time. The dough should be more tense; it will feel soft but tacky, although it will pull from the sides of the bowl.
• Flour your hands generously and use them to pull the dough onto a clean, unfloured work surface. Cup your hands around the dough, rolling it in short, circular strokes and using the sides of your hands to nudge it into a relatively smooth ball.
• Lightly wipe the inside of a large bowl with canola oil and place the dough inside, flipping it once or twice to coat. Loosely cover the bowl and let the dough rise at a warm room temperature for 1 hour.
• After 1 hour, the dough will be stretchy but very soft. Leaving it inside the bowl, stretch opposite sides of the dough over the center. Rotate the bowl a quarter- turn and stretch the dough in the same way, then flip the whole mound of dough upside down and cover again. Let rise for 1 hour.
• Repeat this series of folds one more time, allow it to rise at room temperature for 1 hour, then tightly cover the bowl and refrigerate overnight or up to 2 days. The longer the dough is refrigerated, the more flavor it will have. After this rise, it's ready to be shaped; bear in mind that, once it's shaped, it will need more time for a final rise, so plan ahead.
• Shape and cook the pita:
• Wipe a bit of canola oil on a large baking sheet. Dump the dough onto a clean, dry counter, and use a bench scraper or sharp knife to cut it into eight equal pieces; make clean, decisive cuts rather than use a sawing motion, so you don't deflate all the air inside.
• Lightly flour your hands and place one palm directly over the dough ball, with all your fingertips touching the counter to make a sort of "cage" around the dough. Roll it in brisk, small circles on the countertop so it tightens itself into a smoother, more taut ball.
• Space the rounds of dough a few inches apart, seam side down, on the sheet, and roll to coat them lightly in oil. Tightly cover the sheet with plastic wrap so the dough doesn't dry out, and let them rise at room temperature for 2 to 4 more hours, until they're pillowy.
• Meanwhile, set a baking stone on the center rack of your oven and turn on the broiler. You're emulating a 700°F wood- burning oven, so you need to give the stone a good long while to preheat before you bake.
• When the dough is ready, lightly flour a work surface, and use a bench scraper or thin metal spatula to coax one piece into your palm; be sure you don't manhandle it or you'll force out the pockets of air that formed while it rose. Dust a little more flour on the top of the dough and onto your rolling pin.
• With firm, even pressure, briskly roll the dough a few times along its length. Flip it upside down, rotate it a quarter- turn, and roll it the same way, keeping it as round as possible. Repeat, dusting a little extra flour as needed, until it's about 6 inches across.
• This next part happens fast and furiously, so make sure you have no distractions-screaming children and natural disasters will have to wait. Use tongs or a good oven mitt to pull the oven rack with the baking stone partially out. Carefully pick up the pita, drape it over your palm, and slap it down onto the stone as if you're giving it a high- five (just be careful not to touch the hot stone!). Set a timer for 1 minute, and close the oven. Broilers vary in strength but all are quite hot, so don't turn your back on the oven or the pita may burn. Check on it- it should puff up and build in color, with some beautiful blistered spots. If it's still pale, close the oven and let it keep baking for 30- second intervals.
• Use tongs to flip the pita, and let it finish baking with the oven door cracked so you can watch it finish. Pull it out when the second side is as pretty as the first; this can take anywhere from 30 seconds to 2 minutes, depending on your broiler.
• Bake off the rest of the dough this way; as you get the hang of it, feel free to bake two pitas at a time. Serve these hot or at room temperature.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. , Divide dough into six pieces; knead each for 1 minute. Roll each into a 5-in. circle. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 500°. , Place upside down on greased baking sheets. Bake until puffed and lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.