And now for something completely different... as you can probably see, I have been on a bit of an east asian food kick lately. Best to mix things up a bit! Since I recently had access to a grill, I thought I'd try my hand at some grilled flatbreads. These are warm, fluffy, and lightly seasoned with rosemary, sea salt, and tiny pools of olive oil goodness.
This recipe uses a modified version of my basic pizza dough (using bread flour and longer rising times).
You will need:
1 packet quick rise-dry yeast
1 cup water
2 Tbsp oil
1/2 Tbsp sugar
1 tsp salt
2 1/2 cups (strong) bread flour
2 Tbsp fresh rosemary, chopped
Sea salt
Virgin olive oil
Yield: 3 large flatbreads or 4 medium
1. Combine dry ingredients: salt, sugar, flour, and yeast in a medium bowl.
2. Heat water to 130F/55C, immediately add water (once heated) and oil. Stir until thick.
3. Turn dough onto floured surface, kneading for 5 minutes.
4. Return dough to bowl and cover with kitchen towel, let sit for 30 minutes.
5. Divide dough into 3 (or 4) sections and roll out to about 1/4 inch thickness (just over 1/2 cm).
2. Heat water to 130F/55C, immediately add water (once heated) and oil. Stir until thick.
3. Turn dough onto floured surface, kneading for 5 minutes.
4. Return dough to bowl and cover with kitchen towel, let sit for 30 minutes.
5. Divide dough into 3 (or 4) sections and roll out to about 1/4 inch thickness (just over 1/2 cm).
6. Lightly oil your grill and allow bread to cook. As temperatures will vary greatly depending on heat of the coals (you can be more precise and take your time if using a gas grill), it is important to flip up an edge and check for charring. As we worked with super-hot coals, we found that just 1.5 minutes on each side was more than enough.
7. As soon as bread is off the grill, brush with oil and dust with rosemary and sea salt to taste. Serve immediately for best taste, or reheat briefly in the oven.
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