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Grilled Flatbread




Source of Recipe


MOM
1 package active dry yeast
1 teaspoon sugar
about 4 cups all-purpose flour
about 3 tablespoons olive oil
2 teaspoons salt


In large bowl, combine yeast, sugar, and 1/4 cup warm water (105 degrees to 115 degrees F). Let stand until yeast mixture foams, about 5 minutes. With wooden spoon, stir in 1 1/2 cups flour, 2 tablespoons olive oil, salt, and 1 cup warm water until combined. With spoon, gradually stir in 2 cups flour. With floured hand, knead mixture in bowl to combine.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading.

Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80 degrees to 85 degrees F) until doubled, about 1 hour. (After dough has risen, if not using dough right away, punch down and leave in bowl, covered loosely with greased plastic wrap. Refrigerate until ready to use, up to 24 hours. When ready to use, follow directions below.)

Punch down dough. Turn dough onto lightly floured surface. Cover and let rest 15 minutes.

Shape dough into 4 balls. On lightly floured surface, with floured rolling pin, roll 1 dough ball at a time into a 12-inch round about 1/8 inch thick. (The diameter or shape of the round is not as important as an even thickness.) Place rounds on greased large cookie sheets; lightly brush tops with some remaining olive oil.

With hands, place 1 round at a time, greased side down, on grill over medium heat. Grill 2 to 3 minutes until grill marks appear on underside and dough stiffens (dough may puff slightly). Brush top with some olive oil. With tongs, turn bread over and grill 2 to 3 minutes longer, until grill marks appear on underside and bread is cooked through. Transfer flatbread to tray; keep warm.

Repeat as above with remaining dough rounds.