Grilled Flat bread
by Sawsan Galal
(Beckley, WV. USA)
Grilled Flat Bread
2 c. lukewarm water (100-105 F)
¼ cup vegetable oil
1Tbs. dried yeast
5-6 c. all-purpose flour
1 Tbs. Salt
In a large bowl, dissolve the yeast in the water. Add sugar and let sit for a few minutes. Add salt and oil. Start adding flour, one cup at a time, stirring with a wooden spoon. When dough becomes too stiff to stir, use hands now to knead enough flour into the dough to make a nice smooth ball. This may take from 10-15 minutes. Place in a lightly oiled bowl. Cover and let rise in a warm place until it doubles in size (at least an hour).
Heat up the grill (indoor or outdoor).
When dough has risen, punch down. Divide dough into 14-16 3-inch balls. Cover with a dish towel. On a lightly floured surface, roll each ball out into a flat disk about 10 inches in diameter. Place on hot grill. Grill for a few minutes on one side, then turn and grill on the other side. Each grill will differ on cooking time depending on the amount of heat. Remove from grill and let cool on wire rack. Repeat with remaining balls. Yields 14-16 loaves.
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