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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 1 tablespoon active dry yeast
- 2 cups warm water
- 1 tablespoon light corn syrup or honey
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- Olive oil, for brushing
- Sesame seeds (optional)
- Fresh rosemary, minced (optional)
Method
- Prepare a medium-low fire in the grill.
- In a medium bowl, combine the yeast with the water and corn syrup and let rest for 10 minutes, until foamy.
- Stir in about 3 cups of the flour and add the salt.
- Add the remaining cup of flour a few tablespoons at a time, adding it only until you have a sticky dough.
- Transfer the dough to a floured surface and divide into six equal portions.
- Flour your hands generously and, with your fingertips, press and pull each portion until it is an oval about 5 inches wide and 7 inches long.
- Dust each oval lightly with flour.
- Stack on a plate with a piece of oiled parchment between each oval.
- At this point, the plate of flatbreads can be tightly wrapped in foil and refrigerated about 2 hours.
- When you are ready to cook, brush both sides of each oval lightly with olive oil.
- Dip your fingertips into water and press down into the dough to create small indentations.
- Sprinkle each oval with sesame seeds and/or rosemary.
- Arrange the breads on the hot grate over medium-low coals and grill for about 4 minutes, until the side on the grill is golden and crusty.
- Flip the flatbreads and cook the other side for 4 minutes.
- Transfer breads to a serving platter and serve warm.
