Grilled Sundried Tomato and Garlic Pita Bread

  • Intermediate
  • 10 pitas
  • 2 hr 15 min
Baking Success Or Baking Mess


1-1/2 cups warm water (100° to 110°F)
1 (2-1/4 tsp.) package Fleischmann's® Traditional 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.

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