Grilled Flatbread

Is your summer flying by as fast as mine? I mean, wow. Last weekend I was in Texas for my ten year high school reunion, and this weekend I’m heading to Idaho for a family vacation. In between I’m just trying to catch my breath and stay on top of laundry. I’m exhausted but loving every minute of it.

So this is going to be short and sweet.

 

Thankfully, this recipe is simple and doesn’t require a lot of fuss.

The dough is simple enough to prepare, then after it’s risen and portioned you roll it out and throw it on the grill. That’s it. I love using the grill because it saves me from having to turn on my oven and heat up the house, plus everything tastes better on the grill.

This flatbread is wonderful! It’s a great accompaniment to any meal, particularly if there’s some sort of sauce that needs mopping up. But it’s also delicious by itself. And it even made a great pizza crust. The next night I covered some flatbread with cheese and some vegetables, reheated it on the grill, and had another delicious meal.

You can keep the flatbread plain, or add some garlic and parsley if you want to fancy it up some. Both ways were very yummy. Grill some tonight!

Grilled Flatbread
Adapted from All Recipes
Makes 8-10 rounds of flatbread

2 1/2 teaspoon active dry yeast
1 cup warm water
1/4 cup sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cup bread flour
1/4 cup butter, melted
2 cloves of garlic, minced
parsley, finely chopped

Combine the yeast and warm water in the bowl of an electric mixer (if using). Let sit for 10 minutes. Add the sugar, egg, milk, salt and 3 cups of the flour. Knead with a dough hook (or on a well-floured surface) until a soft dough forms. Add more flour, if necessary, to acheive a dough that is still sticky, but clears the bowl during mixing. Continue to knead on medium speed for 8-10 minutes until smooth and elastic.

Place in a greased bowl and cover with plastic wrap. Place in a warm space and allow to rise until doubled, about 1-2 hours. Punch down the dough and allow to rest for a few minutes. Portion the dough into equally sized balls, place on a greased sheet and allow to rise again, about 1 hour.

When ready to grill the flatbread, roll out each ball of dough with a rolling pin on a lightly floured surface. Each piece of flat bread should be about 8 inches in diameter. Brush one side of the disk of dough with the melted butter and place that side face down on a grill over medium heat. Allow to cook for about 4 minutes. Brush the other side with butter, flip over, and cook for another 4 minutes. Add garlic and parsley, if using.

Remove from heat. Serve hot or at room temperature.