My husband makes the most amazing pita bread. Last week I experimented a little bit with the recipe and turned the regular pita bread that we usually bake in the oven into a rosemary pita bread that we cooked on the grill.
And the results were delicious!
The dough puffs up so well on the grill and gives the bread a little smoky flavor, as well as leaving behind those great telltale grill marks.
AND on a hot summer day you won’t even have to turn the oven on to get fresh, tasty bread. Can’t beat that! If you’re not a rosemary fan (I’m sorry), then you can always leave it out to make a plain pita.
We ate our rosemary grilled pita bread with grilled chicken tenders tucked inside, and it was amazing! Next time I’ll have to make some tzatziki sauce to finish it off… yum!
The original recipe comes from our Williams-Sonoma Bread cook book, but I’ve adapted it slightly. And if you don’t have the Williams-Sonoma cook books, they’re really really good! We own the whole series and use them all the time.
Grilled Rosemary Pita Bread
- 1 Tbsp. active dry yeast
- Pinch of sugar
- 1 1/2 cups warm water
- 2 Tbsp. olive oil
- 1 1/2 tsp. salt
- 3 1/2-4 cups flour
- a few sprigs of rosemary, chopped (as course or as fine as you would like)
Serve warm. Makes 10 pitas. You can easily double the recipe to make 20, which is what we did for our family of 6.You can eat the pita plain, dipped in olive oil, or with your choice of meat or chicken. We ate ours with grilled chicken, but this would also taste great with beef or gyro meat.