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Grilled Flatbreads
Ingredients
- 2 t. dry yeast
- ½ cup lukewarm water
- ¼ cup white flour
- ¼ cup rye or whole wheat flour
- 3 ¼ cup flour
- 1 t. salt
- ¾ cup cold water
- ¼ cup olive oil
Topping ideas
- Pesto and Parmesan or Ricotta
- Za’atar
- Onion and sage
- Rosemary and thyme
- Tomato
- Various cheeses
- or serve with hummus or other dips
Instructions
- Stir together the yeast and lukewarm water.
- Add the ¼ cups of white and rye (or whole wheat) flours and mix well. Allow this mixture to sit until bubbly.
- Mix the 3½ cup flour and 1 t. salt together in another bowl. Stir this into the yeast and flour mixture with ¾ cup cold water and ¼ cup olive oil. Mix together thoroughly and knead on a lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed.
- Let rise in a warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping.
- Heat grill until hot.
- Divide dough into 8-10 pieces. Roll each piece into 1/8” thick round or oval. Lightly brush with olive oil and place the rounds directly on the grill grates, oil side down.
- Grill the flatbread until golden brown, flip, add oil (and toppings, if desired) and grill other side. About 2 minutes per side. Remove from the grill and add salt and pepper or additional toppings.
Notes
- Makes 8 - 10 flatbreads or 2 10-inch pizzas
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/