Grilled Pita Bread (Pizza Mix Version)

Serves: 12 | Prep Time: 3 hours+ | Cook Time: 5 min 

Ingredients

• 1lb Package (3 ¼ cups, 464g) of Better Batter Gluten Free Pizza Crust Mix 
• 1½ cups (340–360g) warm water or milk or milk substitute 105°–110°F
• 2 tablespoons (30g) oil vegetable oil or avocado oil
• 1 Package (2 ¼ tsp, 7g) of Instant Yeast (included in 1lb Bags)

 
Instructions

Professional tip: completely cool them and stack them in a Ziplock bag and freeze them reheat as usual I like to reheat mine in that oven or toaster oven or even air fryer or even on the grill use anywhere you would like to use flatbread in a recipe.

Mixing:

• By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.
• Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.

Cover bowl with plastic wrap. Let dough rest and hydrate for 45–60 min at room temperature (until doubled). (This could take up to 90 minutes in a colder environment. This could take up to two hours. (This must happen before we proceed with the rest of the recipe.)

Cold proof option** This option can happen after warm proofing. Alternatively, cold‑proof up to 24 hours; bring to room temperature ~90 min before use.

Shape the dough. Remove dough from bowl and place on a board, punching down and kneading lightly, to bring dough together.

Break dough into 12 portions, and roll each portion into round balls. Roll each ball into a 6 inch circle. Allow to rest about 10-15 minutes while you heat your grill.

Turn grill on to preheat at high heat. Brush with high-heat tolerant oil, like grapeseed oil.

Place dough circles on the grill a few at a time. Grill for 1-2 minutes per side – if using a panini grill or other 'closed lid' grill, you will get best results from closing the grill before flipping and after flipping for about a minute. These pita may puff as they cook – cook until they are golden brown on each side and remove immediately. Allow to cool for 1-5 minutes before serving – they are hot!