Kamado Baked Pita Bread

In preparation for the next meal i was thinking of making on the grill i decided id go the whole hog and actually make the pita bread i was planning to use instead of buying it from the shop, and as we all know home made stuff always tastes better than the mass produced stuff the stores stock and is so satisfying to know you did it yourself.

So down to the usual drill
i got all the ingrediants together
Ingredients weighed out

  •  500g Strong white bread flour
  • 1 tsp of salt
  • 6 grams of instant yeast
  • 350ml warm water
Once together i sifted the flour, salt and yeast into a bowl and made a well in the middle to pour the water into, then added the water and proceeded to stir untill it all came together into a dough 
Stired together into a dough

Once its all together i turned it out onto a clean surface and kneaded for approx 5mins untill it became smooth, i then added a dash of olive oil to a clean bowl (to stop the dough sticking) and put the dough into it and covered with cling film and set aside to rise while i lit the kamado and got it upto temp
Dough waiting to rise

I set up the grill as i would for a pizza cook
Same setup as a pizza cook
which is the heat deflector in the raised position with the grill on top and the ceramic pizza stone on top of that and aimed for a temp between 315-375c (600-700f approx)

After about an hour the temp had been reached and held for a while to ensure the ceramics were heat soaked so it was time to go back to the dough
Well risen 
As you can see the dough was well risen and ready to go.
I turned it out onto a floured surface and devided it into 11 decent sized pieces and rolled each one out into your usual pita bread type oval shape 
Uncooked pita's 
it was just a rough shape as i wasnt looking to win any competitions with them

Next was to cook them, at this temp they only take between 1 and 2 minutes to cook (one of the reasons i have no pictures of this part) and you know they are ready when the "puff" up like you would imagine a blowfish to do. 
I managed to get 2 to 3 on the pizza stone depending on the size of them and of the odd few that didnt seem to be browned enough on top i simple flipped them and continued to cook them for another 30 seconds.
When done i used my pizza peel to remove them and covered with a dry clean dish towel to cool
 When cooled they were put into an airtight container ready for my next meal!


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