Flatbread

By Cubby

Ingredients

• 3/4 teaspoon active dry yeast
• Pinch of sugar
• 3 tablespoons extra-virgin olive oil, plus more for oiling
• 1 1/2 teaspoons salt
• 3 1/4 cups bread flour

Details

Servings 8
Preparation time 95mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.

Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.

Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.

Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.

Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.