Flatbreads

By Peggie

The key to great crispy flatbreads is to make sure the grill is fully preheated.

Ingredients

• 2 8-g packages active dry yeast
• 2 1/2 cups warm water (105 to 115 F)
• 2 1/2 cups whole wheat flour
• 2 1/2 cups all-purpose flour, divided, plus more as needed
• 2 tsp table salt
• 3 tbsp olive oil, plus more for drizzling.

Details

Servings 8

Preparation

Step 1

1. Combine yeast with 2 tbsp all-purpose flour and 1 cup water and let stand for 10 minutes or until foamy. Meanwhile, in the bowl of a stand mixer, blend whole-wheat flour with 1 cup all-purpose flour and salt. Add yeast mixture and remining 1 cup water and mix until smooth. Switch to the dough hook and mix in remaining all-purpose flour, 1/4 cup at a time, mixing for at least 30 seconds between additions. Add enough flour that dough just comes away from the sides of the bowl - it should be fairly sticky. Mix in 3 tbsp olive oil.

2. Transfer dough to a large oiled bowl, cover with plastic wrap and let stand in a warm draft-free place (like the over with the light on) until doubled in volume, about 1 hour.

3. Preheat barbecue to medium-high. Turn dough out onto a floured surface and cut into 8 equal portions. Roll out each one and place on parchment-lined baking sheets to tranfer to barbecue. Grill each flatbread directly on the grill until toasted and puffy. about 3 minutes each side. Remove and drizzle with olive oil. Serve warm.