Sunday, March 20, 2011
Sourdough Pitas On the Grill
* We linked this post at Simple Lives Thursday at GNOWFGLINS *
I still have no oven, and we needed to have some pitas to enjoy our gyros properly, so I thought I'd give grill baking a shot. It worked out great! Now I know how I'll be making some of my breads this summer when the heat gets too intense for indoor baking...
I use basically the same dough recipe as for the English muffins, so you can use that for a starting point. Let the sponge ferment overnight, then make the final dough the next morning. Leave it in the covered bowl for its first rise (about 6 hours)
Your dough should be nice and big:
Smoosh it down gently, give it a little kneading (one or two minutes, just to tighten it up), and make any last minute adjustments you might need. This dough was a little wet, so I added a couple tablespoons of flour and kneaded them in when I did the above kneading step. When you've got it where you want it, pull off a handful of dough, coat it lightly in dry flour, and roll it into a ball:
Pat, stretch, roll, or throw the dough until it's a circle of about 3/16" to 1/4" thickness. Repeat this process until you run out of dough, placing the circles on a lightly floured cloth:
Cover the pitas with a wrung out damp cloth, then cover that cloth with dry towels or cloth:
An hour or two before you want to eat, light your grill and put the baking tiles on the grate:
After they've had about 20 minutes to get good and hot, bake your pitas on them in batches. I was only able to get three at a time on here because I couldn't find my bread peel, but four would have fit. I used a rimless cookie sheet as a substitute for the missing peel:
Put the lid on and let them bake for 5-10 minutes, depending on the temperature of your grill. On mine it took about 5. You can monitor the progress occasionally by lifting the edge of the lid just a hair and peeking in. When they have puffed, they need about 30 seconds more cooking. However, it's hard go gauge this without a window, so just make your best guess and it'll work out fine. When they're fully puffed and baked, take them off:
Put them immediately into a paper sack to cool. If they cool in the open air they will become dry and won't be very good (they won't bend around pita filling for one thing...):
After at least 10 minutes of this, they're ready to eat. Enjoy!