Grilled Flatbread ... With Flair



Flatbread during grilling. I did this on my stove grill so high heat is probably not the 700+ degrees your outdoor grill might reach.





1 1/2 cups warm water
1/2 teaspoon active dry yeast
Sprinkle of sugar for activating the yeast
4 cups all-purpose flour
2 tablespoons olive oil, plus more for grilling and finishing


Mix water, sugar and yeast in a bowl and let stand 15 minutes.

Gradually pour in 2 cups of the flour and stir. Mix for about 1 minute to form a sponge. Let stand, covered and in a warm place for 1 1/2 hrs up to 2 hours to create the sponge.

Put sponge in the bowl of an electric mixer. Using the dough hook, add flour slowly while mixing to form a dough. Remove from bowl and knead. Place in an oiled bowl and let rise, about 1 hour.

Divide the dough into 4 balls. Roll out into about 6-inch circles.

Heat grill to high. Brush the grill grates with olive oil. Brush the dough with olive oil and season with pepper. Grill the bread for 3 1/2 to 4 minutes on each side. The edges will bubble and I give a couple of peaks under the bread to see how it's coming along. If you want to be really cool, rotate the circle of bread so the grill marks are cross-hatched.

Remove from the grill, let cool about 1 minute and brush with touch olive oil. This gives the bread a nice sheen and cool flair. Don't we all want flair to our flatbread?



Uses:
Pair with your salad
Cut into triangles and dip with hummus
Lay under sliced grilled lamb, top with tzatziki sauce



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