All I wanted to do this Memorial Day was barbecue. Once Friday at 5PM hit and I was out of work and could actually bask in the glory of my 3-day weekend, all I thought about were hot dogs and veggies on a stick. Happy thoughts that were disturbed when I woke up to Saturday morning rain here on Long Island, NY – and for a moment doubted whether I would be able to enjoy the first barbecue of my summer. But THANK GOODNESS sunshine was on my side come Sunday and here we are with a sunny yet cool Monday. It is almost autumn-like weather, perfect for some shades and a light hooded sweatshirt. In my excitement for this wonderful day spent with my family, I decided to grill some delicious flatbread and show you all how! Honestly they are so simple and great for those hotdogs and sausages, or split them down the middle and stick a burger in between. Or pizza – oh the possibilities. Whip ’em up at all your barbecues this summer!
Adapted from a Food Network recipe.
Yield: 10 small flatbreads
1 .25 oz package active dry yeast
1 cup warm water
1/2 tsp granulated sugar
2 tsp salt
3 cups bread flour
2 tbsp unsalted butter, melted
Small bowl of salt (as needed)
Put the flour in a large bowl or your mixer and add the dissolved yeast, stirring with a wooden spoon to combine. Then add the granulated sugar and salt. Keep stirring with the spoon until the dough comes together. Being that flour is one of those temperamental things, if the dough still seems dry add a teaspoon of water at a time. (I only state this because I did that here, but I’ve also made these where one cup of water was enough. It’s just tricky that way.)
Knead the dough with your hands for 8 minutes right in your bowl if large enough, or on a lightly floured surface. Alternatively you can do all this with your mixer and the dough hook, but I like getting my hands dirty ;). Lightly oil or use cooking spray to grease a bowl and place dough in it, covered with plastic wrap. Let stand in a warm area to ferment (rise) for one hour or until dough has doubled in volume.
Once dough has doubled, punch down the dough with your hands. Then cut off small uniform rounds of dough with a knife or dough cutter on a floured surface. You can weigh them all out if you have a scale so they are equal portions or just eyeball like I did.
When ready, bring your pan of dough along with a pastry brush, the melted butter, small bowl of salt, and tongs or a metal spatula outside to your grill. Also bring another parchment lined sheet to place the finished breads if you need.
Brush some of the butter onto the grates of your grill and place down as many pieces of dough as you can, without overcrowding, the grill and put the top down. The doughs that are closer to the direct heat will clearly cook quicker than the others, so be aware of this. It should not take more than 5-10 minutes per side depending on how hot your grill is.
Open the grill after about 5 minutes and check, the first side is done once the top starts to puff up and bubble as in this picture. You can also lift up each piece and check the underside for browning.
As soon as you take each flatbread off the grill sprinkle with salt – this is so the salt adheres to the moisture on the bread. This is optional of course, you can also add other spices like garlic powder. But I like the salt :). Repeat for the remaining dough. Happy grilling!
Love & Sweets,