Grilled Flatbreads

Grilled Flatbreads
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Ingredients
  1. 2 t. dry yeast
  2. ½ cup lukewarm water
  3. ¼ cup white flour
  4. ¼ cup rye or whole wheat flour
  5. 3 ¼ cup flour
  6. 1 t. salt
  7. ¾ cup cold water
  8. ¼ cup olive oil
Topping ideas
  1. Pesto and Parmesan or Ricotta
  2. Za’atar
  3. Onion and sage
  4. Rosemary and thyme
  5. Tomato
  6. Various cheeses
  7. or serve with hummus or other dips
Instructions
  1. Stir together the yeast and lukewarm water.
  2. Add the ¼ cups of white and rye (or whole wheat) flours and mix well. Allow this mixture to sit until bubbly.
  3. Mix the 3½ cup flour and 1 t. salt together in another bowl. Stir this into the yeast and flour mixture with ¾ cup cold water and ¼ cup olive oil. Mix together thoroughly and knead on a lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed.
  4. Let rise in a warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping.
  5. Heat grill until hot.
  6. Divide dough into 8-10 pieces. Roll each piece into 1/8” thick round or oval. Lightly brush with olive oil and place the rounds directly on the grill grates, oil side down.
  7. Grill the flatbread until golden brown, flip, add oil (and toppings, if desired) and grill other side. About 2 minutes per side. Remove from the grill and add salt and pepper or additional toppings.
Notes
  1. Makes 8 - 10 flatbreads or 2 10-inch pizzas
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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