Grilled Flat Bread

Name: Grilled Flat Bread
Ingredients: 1½ cups chopped mixed fresh herbs, such as basil, parsley, chives, and savory; 1½ cups chopped mixed fresh herbs, such as basil, parsley, chives, and savory; 1½ cups chopped mixed fresh herbs, such as basil, parsley, chives, and savory; 1½ cups chopped mixed fresh herbs, such as basil, parsley, chives, and savory; 1½ cups chopped mixed fresh herbs, such as basil, parsley, chives, and savory; 3½ to 4½ cups all-purpose flour; 1½ cups plus 2 tablespoons extra-virgin olive oil, plus additional for oiling the bowl; 2 teaspoons kosher or sea salt, plus additional for sprinkling; 2 teaspoons kosher or sea salt, plus additional for sprinkling; 1½ cups whole-wheat flour; 1 teaspoon honey; 1 package active dry yeast; 2½ cups warm water (100°F)

Preparation info

Makes
six
10 inch breads

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a fun bread to do right after you’ve grilled vegetables or meats. You can also add tomatoes, cheeses, and herbs after the first turn and have a savory, smoky pizza that is as good or better as anything done in an oven, in my opinion!

Ingredients

2½ cups warm water (100°F)
1 package active dry yeast
1 teaspoo

Vegetarian
Bread

Method

In a small bowl, make a sponge by mixing together the warm water, yeast, and honey and let stand until mixture is foamy, about 10 minutes. Stir in the whole-wheat flour, cover with plastic wrap, and let stand at room temperature for 1 to 4 hours.

Put the sponge in the bowl of an electric mixer fitted with a dough hook and add the salt, 2 tablespoons of the olive oil, and 3½ cups of the