Sunday, August 8, 2010

Delightfully Simple Grilled Flatbread

Looking for the perfect summer bread?  This grilled flatbread is so simple, so delicious, and so amazing, you just might want to make it every week (it makes about 16 flat breads, plenty to last for several meals for a family!)!  Grilled quickly and easily, it's made outside without ever warming up your kitchen! Your family will love this bread, and you will too for how very simple it is!!  I usually even freeze some to have on hand for surprise guests or spontaneous picnics!  We even use these now for sandwich bread and burger buns (made slightly smaller than for the regular flatbread), which just adds something special to the meal...I hope you love it as much as we do! 
Perfect Grilled Flatbread
Makes 16- 4 inch flatbreads

1 1/2 cups warm water
1 Tablespoon active dry yeast
2 teaspoons sugar
1/4 cup, plus 2 Tablespoons Extra Virgin Olive Oil
about 3-4 cups flour, plus more for kneading and rolling out the dough
1 teaspoon sea salt

To Prepare:
1. Add the warm water to a large bowl, sprinkle with the yeast and sugar, stir gently, and leave to rest about 5-10 minutes in a warm area, to activate the yeast. 
2. When the mixture is frothy and creamy looking, stir in the 1/4 cup olive oil, sea salt and 3 cups flour.  Combine well, adding more flour as needed until you have a soft dough.
3. Turn dough out onto a well floured surface, and knead for about 5-7 minutes, until dough becomes smooth and has elasticity (springs back when you indent dough with a finger). 
4. Oil a large bowl with the remaining 2 Tablespoons olive oil. Place the rounded ball of dough into the bowl, cover with plastic wrap or a damp kitchen towel, and allow to set until double in size, about 30 minutes.
5. Preheat a very clean grill to high heat(about 500 degrees), I use a propane grill for the best temperature control, and least addition of flavor to the bread.
6. Once dough has risen, gently cut into 16 pieces, and roll out on a well floured surface to about 4 inch rounds.
7. Place the rounds on the preheated grill, and cook first side about 2 minutes.  Turn over gently and cook remaining side until just slightly puffed up, about 2 minutes.  Watch carefully so the flatbreads do not burn, but make sure to cook until lightly browned, and grill marks have been left in the bread.
8. Remove from grill immediately and enjoy!!!

-These breads do not have a "pocket", like pita, however occasionally some do puff up and enable you to create a pocket!  They are perfectly enjoyable without the pocket, and have a multitude of uses!  Enjoy!

1 comment:

  1. We are making these as I write this and look forward with excitement to get these on the grill! We are going to serve hummus with them-we will let you know how it turns out!