GRILLED PITA
Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It's popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it's often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there's less chance of sticking, making the bread easier to flip.
Provided by Food Network Kitchen
Time 2h40m
Yield 8 pitas
Number Of Ingredients 6
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.
GRILLED PITA TRIANGLES
Provided by Ellie Krieger
Categories appetizer
Time 9m
Yield 4 servings (serving size: 3 triangles)
Number Of Ingredients 3
Steps:
- Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.
Nutrition Facts : Calories 78 calorie, Fat 2 grams, Carbohydrate 12 grams, Fiber 2 grams, Protein 2 grams
DILL HUMMUS AND TOASTED PITA WEDGES
Provided by Sunny Anderson
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Special Equipment: Food processor
- Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.
TOASTED PITA TRIANGLES
Provided by Ina Garten
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
- Bake for 10 minutes.
GARLIC-OREGANO GRILLED PITA BREAD
Provided by Gina Marie Miraglia Eriquez
Categories Bread Garlic Side Kid-Friendly Quick & Easy Backyard BBQ Family Reunion Grill Grill/Barbecue Potluck Oregano Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 5
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.
GRILLED PITA CHIPS
A recipe from "The BBQ Bible", by Steven Raichlen, for the Middle East. Grilling is a great way to crisp wedges of pita bread for dipping. (It's also a great way to add fresh life to stale pita bread.) For extra color and flavor, sprinkle the chips with white or black sesame seeds before grilling.
Provided by diner524
Categories < 15 Mins
Time 10m
Yield 24 wedges, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill to high.
- Cut larger pitas into 8 wedges, smaller pitas into 6 wedges. Generously brush both sides of each wedge with oil. Sprinkle one side of each wedge with sesame seeds (if using).
- When ready to cook, arrange the pita wedges on the grill, turning with tongs, until nicely browned, 1-2 minutes each side. Place the wedges in a single layer on a tray, platter or rack and allow to cool. The wedges will crisp on cooling.
GRILLED ARTICHOKE AND SPINACH DIP WITH PITA WEDGES
This irresistible creamy dip from the Weber Grill Restaurant is equally at home at an elegant cocktail party or a Superbowl bash.
Provided by dojemi
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- To make the dip:
- Drain artichoke hearts and place on skewers.
- Brush with olive oil and season with salt and pepper.
- Grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
- In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
- Rough chop the artichokes and add to garlic mixture.
- Add the spinach.
- Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper.
- Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
- For the pita:.
- 8 pita rounds.
- Olive oil.
- Salt and pepper.
- To make the pita:
- Brush pita rounds with olive oil and season with salt and pepper.
- Grill briefly over direct heat to warm, about 1 to 2 minutes.
- Cut into wedges.
- Garnish the dip with sour cream and chopped fresh tomato, if desired.
- Serve with the pita wedges.
Nutrition Facts : Calories 354.3, Fat 30, SaturatedFat 15.8, Cholesterol 82.3, Sodium 282.6, Carbohydrate 15.3, Fiber 8.1, Sugar 3, Protein 10
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