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 high and mix for another 5 minutes. Mixture will be loose and sticky but will thicken during proofing.

 

First proof:
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 environmental proofing area should be about 90°

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!

 

This recipe was originally created by Naomi Poe in 2014 and revised by Patrick Auger in 2026.