Yield: Makes 4 flatbreads, serving 8

These are unbelievable! Don't be nervous about grilling pizza dough (the foundation of the flatbreads)-its easy and it works. The grill gives flatbread a golden crust and a deliciously chewy interior, along with a smoky grilled flavor that you can't get any other way. When they hit the fire, the circles or rectangles of dough become asymmetrical and kind of rough-hewn, giving the loaves a beautiful rustic appearance. There are several steps to the process, but if you like, you can grill the pizza dough ahead and assemble the breads later when your guests arrive. If you're really pressed for time, you can even make these breads with purchased pizza dough.

When it's showtime, have all your toppings at hand and quickly put them on the loaves right on the grill. Just about anything you can put on a pizza will make a terrific flatbread, so feel free to improvise.

  • 1 ½ cups warm water
  • ½ teaspoon dry yeast
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 2 Tablespoons olive oil

Mix the water and yeast in a medium bowl and let stand 15 minutes. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand at room temperature, covered, for 45 minutes. Put the sponge in the bowl of a standing mixer. Using the dough hook, mix in the salt and oil, and add the remaining flour ½ cup at a time, mixing, to form a soft dough. Place the dough on a lightly floured work surface and knead until it is satin) sprinkling with a little flour to keep it from sticking, about 5 minutes.Place the dough in a large, clean, oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 2 ½ hours. Punch down the dough and divide into 4 balls. Place on a sheet pan, cover with plastic wrap, and let rise until almost doubled, 30 to 45 minutes. Roll, pat, and stretch the dough into 4 roughly shaped 10- to 12-inch circles or rectangles. They don't have to look perfect. When ready to grill, proceed with any of the following recipes.



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