Flatbreads quickly cook on a griddle set over hot coals. Prep and portion the dough ahead to keep time at the grill to a minimum. Serve these homemade flatbreads with juicy grilled lamb and a trio of savory sauces.
2 cups lukewarm water (about 100°), divided
1 teaspoon active dry yeast
1 cup warm whole milk, (100°)
1 pound plus 11 oz. unbleached all-purpose flour (about 6 cups), divided
2 teaspoons coarse sea salt
2 teaspoons olive oil
Est. added sugars 0g
How to Make It
Combine 1/2 cup water and yeast in a medium bowl. Pour warm milk and remaining 1 1/2 cups water into a large bowl. Stir in yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 9 ounces (about 2 cups) flour to yeast mixture, stirring in one direction until smooth. Add salt. Stir in remaining flour, 1/2 cup at a time, until dough is too stiff to stir but still soft. Place dough on a lightly floured surface. Knead 5 minutes or until soft and smooth, dusting with flour as needed. Place in a large bowl coated with 2 teaspoons olive oil; cover with plastic wrap. Let rise in a cool place 8 hours. Punch dough down. Cover; refrigerate overnight.
Divide dough in half on a lightly floured surface; cover one half with a damp cloth. Divide remaining half into 9 (5 1/3-ounce) pieces; shape each into a ball. Repeat with remaining dough half. Let stand 20 minutes.
Place 1 or 2 griddles or cast-iron skillets on grill; heat to medium.
Shape each dough ball into a 9- x 7-inch oval; layer between parchment paper coated with cooking spray. Cook breads on griddle coated with cooking spray 2 minutes or until golden, turning once.
Made this for home and at my daughter's. So tasty and easy to make. Just have to make sure you keep punching down through out the rising process, but well worth it. Made with grandkids and they loved doing the kneading and rolled out their own breads for me to cook. Leftovers if any, are great as mini pizzas. Will keep this recipe and make quite often.
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