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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. 

Andrew Zimmern, Minneapolis, MN
Recipe by Cooking Light July 2016

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Credit: Christopher Testani; Styling: Thom Driver

Recipe Summary

active:
35 mins
total:
17 hrs 25 mins
Yield:
Serves 18 (serving size: 1 flatbread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

165 calories; fat 1.4g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.3g; protein 5g; carbohydrates 33g; fiber 1g; cholesterol 1mg; iron 2mg; sodium 220mg; calcium 22mg; sugars 1g.
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