Grilled Flatbread
Servings: 6
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Ingredients
- 1 packet active dry yeast
- 1 1/2 cup warm water
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 2 1/2 cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon salt
- ½ teaspoon dried herbs oregano, rosemary or herbs du Provence
Instructions
- Dissolve the honey in the warm water and add the oil to the mixture.
- In a large bowl, combine the flour, yeast, herbs and the salt.
- Pour the water mixture over the dry ingredients and stir with a wooden spoon until the mixture forms a ball.
- Knead the dough by hand for 3-5 minutes until the dough is smooth and elastic.
- Place the dough back into the bowl, coat with some olive oil, cover with a clean, damp towel and let it rise for 1 ½ to 2 hours.
- Preheat grill.
- Separate dough into six pieces for large individual flatbreads or adjust size to fit your needs.
- On a lightly floured surface, roll out each piece of dough until it is between 1/8-1/4-inch-thick, set aside and repeat until you have rolled out all of the dough.
- Oil the grill grates and then carefully place 2-3 pieces of dough on the grill.
- Close the cover for a minute or two, open the grill and using tongs, flip when the bread is puffed up with bubbles.
- Allow to cook for 2-3 minutes with the grill open.
- Remove when bread is just slightly charred.
- Repeat with the remaining dough.
Notes
The amount of time it takes to cook the bread depends on what you are using them for. If you are using them for soft sandwiches, you’ll want to cook them a little less so they are still pliable. If you are using them in a more traditional way with toppings, you’ll want to have them a little crisper. In this case you’ll want to cook them longer and may want to add some toppings after flipping them over, close the grill for a minute to allow the toppings to warm.