Grilled Flatbread

Grilled Flatbread
Grilled Flatbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Flatbread starter:

  • 1 1/2 1 1/2

    1/2 C. AP flour

  • Pinch Pinch of instant or quick rising yeast

  • 3/4 3/4 2

    C. Plus 2 T. Water

  • Flatbread Dough:

  • 4 1/2 4 1/2

    1/2 C. AP flour

  • 2 2

    2 T. Kosher salt

  • 1 1

    1 t. Instant or quick rising yeast

  • 1 3/4 1 3/4

    3/4 C. Warm water

  • AL flour, rice flour, or semolina flour for Dusting

  • Flatbread starter:

  • 1 1/2 1 1/2

    1/2 C. AP flour

  • Pinch Pinch of instant or quick rising yeast

  • 3/4 3/4 2

    C. Plus 2 T. Water

  • Flatbread Dough:

  • 4 1/2 4 1/2

    1/2 C. AP flour

  • 2 2

    2 T. Kosher salt

  • 1 1

    1 t. Instant or quick rising yeast

  • 1 3/4 1 3/4

    3/4 C. Warm water

  • AL flour, rice flour, or semolina flour for Dusting

  • Flatbread starter:

  • 1 1/2 1 1/2

    1/2 C. AP flour

  • Pinch Pinch of instant or quick rising yeast

  • 3/4 3/4 2

    C. Plus 2 T. Water

  • Flatbread Dough:

  • 4 1/2 4 1/2

    1/2 C. AP flour

  • 2 2

    2 T. Kosher salt

  • 1 1

    1 t. Instant or quick rising yeast

  • 1 3/4 1 3/4

    3/4 C. Warm water

  • AL flour, rice flour, or semolina flour for Dusting

Directions

1. Make the starter: Using your fingers, combine the four and yeast in a medium bowl. Make a well in the center, and ADD 3/4 C. PLUS 2 T. Water. Blend with fingers until water is incorporated an there are no lumps (starter should be the consistency of thick pancake batter). Cover and let stand at room temperature until mixture is very bubbly an slightly risen, 12-18 hours. 2. Make the dough: Using your fingers, combine flour, salt, an yeast in the bowl of a heavy duty stand mixer fitte with dough hook attachment. Make a well in the center; ADD flatbread starter an 1 3/4 C. Warm water. Beat on low spee until ingredients are fully incorporated and dough starts to come together (dough will be very wet), 4-5 minutes. Let stand at room temperature for 15 minutes. 3. Fold the Dough: Turn dough out onto a heavily floured work surface. Gently press dough into a 1” thick oval. Starting with the side closest to you, fold dough over about 2/3 of the way to the opposite side; press gently. Fold far side about 2/3 of the way toward you, press gently. Rotate dough 90 degrees, an repeat folding procedure. Turn dough seam side down, an shape into a smooth ball. 4. Proof: Return dough to mixer bowl, smooth side up, an let stand 15 minutes. Turn dough onto a heavily floured surface., an repeat Step 3 (Dough shoul be elastic and smooth). Return to bowl, smooth side up, cover an let stand until dough is doubled in size, about 2 hours. 5. Portion: Divide dough into 8 equal pieces. Shape each piece into a ball. Cover with a clean Dish towel, and let stand at room temperature 15 minutes. 6. Rest: Using fingertips, gently dimple dough balls, slightly flattening them into 4” rounds. Transfer dough rounds to floured baking sheets so they can be transferred easily to the grill. Cover with a clean Dish towel an let stand 20 minutes. Meanwhile, preheat a grill to 450 degrees. Using tongs, carefully wipe grill grate with a lightly oiled paper towel or use spray. 7. Shape: Working with 1 piece at a time, stretch ough over backs of hands (like shaping pizza dough) into approximately 10 x 8 “ rectangle, and place on oiled grill grate. Work in batches. 8. Grill: Grill dough rectangles, uncovered, until lightly charred on bottom, 1-2 ,minutes. Wipe grill with oil paper towels in between each batch. Flip dough rectangles and grill until bottoms are well marked, 2-3 minutes. Remove from grill and enjoy.

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