Grilled Flatbreads

August 7, 2011

The June Bon Appetit had a series of recipes for a Mediterranean grilling party that caught my eye. When I was home for the 4th of July, I adapted the menu for an amazing outdoor feast. This grilled flatbread recipe was incredibly easy and resulted in some of the most delicious hot and toasty bread I’ve had in awhile. They were slightly charred from the grill and crispy on the outside, but they were also still tender on the inside. One note: when kneading the dough, be sure to have plenty of extra flour on hand, as it can start out a bit on the sticky side!

You will need:

  • 2 c warm water (105º-115º)
  • 1 envelope active dry yeast (1/4-oz)
  • 1 T olive oil plus more for brushing
  • 5 c all-purpose flour
  • 1 T salt plus more for seasoning
  • Freshly ground black pepper

Then you will…

  1. Pour warm water into a large mixing bowl. Sprinkle the yeast into the water and let sit until the yeast dissolves, approx. 5-10 minutes.
  2. Mix in the tablespoon of olive oil and of salt.
  3. Stir in the flour until dough forms.
  4. On a well-floured surface, knead the dough for about 5 minutes until smooth. Add more flour as needed by spoonfuls for a soft but still slightly sticky dough.
  5. Place dough in a large, lightly oiled bowl; turn to coat with oil. Cover with a damp kitchen towel and allow to rise in a warm place until doubled in volume. This will take about 1 hour.
  6. Turn dough out onto a floured workspace. Divide into 8 equal pieces. Roll into balls and space 2″ apart. Cover with the kitchen towel and let rest another 15 minutes.
  7. Prepare a grill to medium-high heat. Lightly spray several cookie sheets with non-stick cooking spray.
  8. Working with 1 dough ball at a time, roll out into a 9″ round or stretch into a long rectangle of thin flatbread dough. Place on the prepped cookie sheet. Brush with olive oil or lightly spray with the non-stick cooking spray. Season with a touch of salt and pepper.
  9. Working in batches, place flatbreads seasoned side down on the grill. Lightly brush the other side with olive oil and season as well.
  10. Grill until lightly charred in spots and cooked through, abut 1 to 1 1/2 minutes per side.
  11. Transfer to a work surface and cut into serving-sized pieces.


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