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
- 4 cups
- ½ teaspoon
- 2 Tablespoons
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.