Flatbread on the Grill

Preparation info

  • Difficulty

    Medium

  • Makes

    8

    breads

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

If you’ve ever—or even never—thought about making bread, this is a great place to start. This flatbread is very versatile, and in addition to grilling it as I’ve done here, it can also be cooked in a heavy skillet on the stovetop, under the broiler, or in a preheated 500°F. oven on a pizza stone. Whatever the method, flatbreads only take a couple of minutes to cook. Also note that the dough can be refrigerated after the first rise and baked the next day. The seasoning may be varied according to your tastes and menu. Try adding minced fresh herbs to the dough while kneading. Some cracked black pepper would also be great for a little added zip. Following are some other ideas for these flatbreads.

Ingredients

  • 1 package active dry yeast
  • cups warm water (not over 110°F.)
  • cups unbleached all-purpose flour, plus additional for rolling
  • ¼ cup whole wheat flour or coarse rye flour
  • 2 teaspoons kosher salt
  • 2 teaspoons crushed fennel seeds (optional)
  • Olive oil for brushing breads

Method

Combine the Yeast and water in the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and place it in a lightly oiled bowl, turning the dough over to coat it completely with oil. Cover the bowl with plastic wrap and allow the dough to rise until it has doubled in size, about 1 hour. Punch the dough down (deflate it by pushing it down with your fists), cover the bowl again, and let it rise a second time until doubled, about 45 minutes.

Prepare a hot charcoal fire or preheat a gas or stovetop grill. Turn the risen dough out onto a work surface and divide it into 8 pieces. Roll each piece into a ball. Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes (if you try to roll out the dough right away, it will be too rubbery, springing back into shape and refusing to stay rolled out). On a lightly floured work surface, roll the balls out until they are about 7 inches across. Dust with flour if needed as you roll to keep them from sticking. Lightly brush the disks with olive oil. Place the disks, oiled side down, on the grill. The breads will begin to rise almost immediately. When golden brown on the underside, brush the top with oil, flip the breads over, and cook until brown. Remove from the grill and serve warm.