Grilled pita

Ingredients:

• 2.5-3 cups of premium flour + extra for working with the dough
• 1 tbsp. instant yeast
• 0.5 tsp table salt
• 0.5 tsp sugar
• 1 cup warm water + extra for drizzling
• Olive oil for greasing
• Special equipment: cast iron grill pan

Preparation:

1. In a large bowl, combine 2.5 cups flour, yeast, salt, and sugar. Add water and mix with a rubber spatula until the dough comes together. The dough should be slightly sticky but soft and hold its shape. Add up to 1/2 cup more flour if it's too sticky. Transfer the dough to a floured work surface and knead until soft, smooth, and elastic, 5-7 minutes. Alternatively, you can knead the dough in a stand mixer until soft and elastic, about 5 minutes. The dough may be slightly sticky—this is normal.
2. Place the dough in a clean bowl and cover with plastic wrap and a kitchen towel. Place it in a draft-free place, such as a turned-off oven, until doubled in size, about 90 minutes.
3. Gently knead the dough, pressing it with your hands. Transfer the dough to a lightly floured work surface and divide it into 8 pieces. Form each piece into a ball and gently flatten it. Cover with a kitchen towel and let rest for 20 minutes.
4. Meanwhile, place a cast-iron grill pan on an outdoor grill and preheat to 220°C, covered. Alternatively, you can use a large cast-iron skillet.
5. Using a lightly floured rolling pin, roll out one piece of dough into a circle approximately 0.5 cm thick, turning the dough several times to prevent it from sticking. Meanwhile, keep the remaining pieces of dough under a kitchen towel. Transfer the rolled out dough to a baking sheet and cover with a kitchen towel. Repeat with the remaining dough, lining the dough with a sheet of floured parchment or waxed paper to prevent sticking.
6. Lightly brush a cast iron skillet with olive oil. Spray the rolled pita with water and place it in the skillet. You can fry 2 pitas at a time on a grill pan or 1 pita at a time in a cast iron skillet. Close the grill and cook until the pita is lightly browned, about 2.5 minutes per side. Some pitas will puff up as they cook. Transfer to a platter and cover with a clean towel to prevent them from drying out. Fry the remaining pitas in the same manner. If your cast iron is seasoned, you don't need to re-oil it. Serve the pitas warm.