Serious Eats: Recipes
Grilling: Pocket Pitas
"I took a ten-minute break to wallow in my failure then returned to the grill—but those ten minutes made all the puffy difference."
Given my rough relationship with bread-making, I had little hope that grilling pita pockets would yield the proper results. But since I'm not one to shy away from a challenge—and determined to take the upper hand in my battle with breads—I ventured forth in a quest to grill delicious pocket pitas.
I made a switch to instant yeast, taking improper proofing out of the equation for failure, and mixed it with flour, salt, oil, and water, letting it knead for 10 minutes in the KitchenAid. Then the dough went into the fridge to rise overnight. I checked on it after an hour and it was already rising. (Hurray!)
The next day, I divided the dough, let is rest while I prepared the grill, then rolled them into rather imperfect rounds one-fourth of an inch thick. Before throwing the dough on the grill, I gave each disc a few mists of water to add some moisture, hoping to create the air bubbles needed to form the pocket.
The first few pitas didn't puff, and although delicious, I was feeling a little dejected.
I took a ten-minute break to wallow in my failure then returned to the grill—but those ten minutes made all the puffy difference. Magically, the next few pitas puffed up beautifully. In that time away, the grill dropped from about medium-high to medium, which was all they needed to become perfect pita pockets.