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Griddle Pita Bread

Griddle Pita Bread My daughter is a terrific cook, and she sent this recipe for our enjoyment. If you make small 1-oz pitas as she does (only 60 calories each), they may not have pockets, but will still be fluffy and delicious!

Makes 28 small pitas.


  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 1 1/2 c warm water (about 110 degrees F)
  • 1 tsp salt
  • 2 1/2 c all-purpose unbleached flour (plus 1/2 c for dusting)
  • 2 1/2-3 Tbsp olive oil for greasing


  1. Place yeast, sugar and water into electric stand mixer bowl. Allow to proof for 8 minutes (should be foamy).
  2. With dough hook attached, beat mixture on lowest setting, adding salt, and 2 1/2 cups of the flour in small amounts. Mix until dough climbs hook (add more flour if needed).
  3. Put dough on clean, floured surface (will take up to 1/2 cup flour) and knead a few times until it forms smooth dough.
  4. Place dough in large, well-oiled bowl, covering with oiled plastic wrap (or place another bowl on top to form a dome).
  5. Allow to rise until more than doubled (around 2 hours).
  6. Place dough on floured surface and punch it down. Divide into 1-ounce portions. Take each portion and tuck it under a few times, forming a neat ball. Place it back on the floured surface. When all are formed, allow to rise 15 minutes.
  7. Roll each dough ball into a 1/4 inch thick disc. Allow the discs to relax 5 minutes, while preheating the griddle to 375 degrees F.
  8. Oil the griddle with olive oil (about 1/2 tablespoon per batch), then place the first-rolled discs onto the griddle. Cook these 3 minutes on the first side, 2 minutes on the second. Remove pita to a plate, then begin on next batch until all are baked.

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