Better-Than-Pita Grill Bread

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This homemade grilled flatbread recipe is a fantastic alternative to shop-bought pitta, offering a soft texture and beautiful charred flavour. Made with simple store-cupboard staples like plain flour and yeast, these flatbreads are incredibly quick to prepare, requiring only a short rest rather than a long proofing time. The addition of a little oil and egg ensures the dough remains supple enough to roll into thin, delicate rounds that puff slightly as they hit the heat of the pan.

Perfect for a weekend lunch or a summer barbecue, these versatile breads are an excellent accompaniment to a vegan mezze platter or vibrant Mediterranean salads. Serve them warm from the grill pan alongside bowls of creamy hummus, smoky baba ganoush or roasted vegetables. Because they are best enjoyed fresh, this recipe is designed to be a reliable, speedy addition to your home baking repertoire that the whole family will appreciate.

Ingredients for Better-Than-Pita Grill Bread

250g plain flour plus additional for dusting
1 tesked socker
1 tesked salt
1/2 teaspoons fast-acting yeast from 1 (5g) package such as Fleischmann's Rapid Rise yeast
60ml plus 1 tablespoon warm water (105-46°C)
60ml canola or vegetable oil
1 tablespoon beaten egg
a lightly oiled ridged grill pan, cast-iron skillet, or griddle

How to make Better-Than-Pita Grill Bread

Whisk together flour (250g ), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.

Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.

Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.

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