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RecipesVegetable Oil
By February 24, 2022March 10th, 2022No Comments

Grilled Flat Bread (Pita Bread)

With Mazola® Vegetable Oil

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  • 2 cups warm water (100°F to 110°F)
  • 1 (2-1/4 tsp.) envelope Fleischmann’s Traditional Yeast
  • 1 teaspoon sugar
  • 5 to 5-1/2 cups all-purpose flour
  • 1/4 cup Mazola Vegetable Oil
  • 1/2 teaspoon salt


  1. Combine water, yeast and sugar in a large mixer bowl and let stand 10 minutes. Add 2 cups flour, oil and salt. Beat for 3 minutes until very smooth. Stir in enough of the remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place dough in a large greased bowl, turning to coat. Cover and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.
  2. Preheat grill to medium-low.
  3. Punch dough down and divide into 2 parts; return 1 part to the bowl and cover. Divide remaining part into 8 pieces. Using lightly floured hands, pat out one piece of dough at a time on a floured board, into a 6-inch circle (1/8 to 1/4-inch thick); OR roll into a 6-inch circle with a rolling pin. Spray both sides of each circle with cooking spray. Place on hot grill. Close grill lid and grill 2 to 4 minutes, until lightly browned on bottom. Turn and grill an additional 2 to 4 minutes. Repeat with remaining dough. If using for pitas, cut flat breads in half and open up “pocket” with sharp knife.
  4. Make-Ahead Directions: After rolling dough into circles, place on baking sheets lined with plastic wrap (circles may be stacked, using plastic wrap to separate). Keep refrigerated up to 3 hours before grilling.

Recipe Tips:

-Whole wheat flat breads can be made by substituting 2 cups whole wheat flour for part of the all-purpose flour.

-For additional flavor, sprinkle flat breads with garlic salt and Italian seasoning before grilling.

-Flat breads may be frozen after grilling.