Another successful yeast dough!
And – get this – my accomplishment is two-fold – for not only did I succeed in confusing my father with my convoluted math skills (see post here), I also succeeded in cooking flatbread directly on the grill.
The most important step? Turn the heat dowwwwwwwn……… I’ve learned, through trial and error, that just because a barbecue can go up to 700 degrees doesn’t mean it needs to be that high all the time.
Grilled Flatbreads – adapted from bon appetit
- 1 1/4 ounce envelope active dry yeast
- 1 tbs. olive oil plus more for brushing
- 5 cups (or more) all-purpose flour
- 1 tbs. seasoning of your choice (we used Mrs. Dash Fiesta Blend)
- Shredded cheese (optional – we used a cheddar/jack blend)
Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute.
Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.
Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2″ apart. Cover with a kitchen towel; let rest 15 minutes.
Prepare a grill to medium heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9″ round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend and pepper.
Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Grill until lightly charred in spots and cooked through, 1–1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.