Today, I decided to experiment with grilled flatbread. I’ve never done it before. I read several recipes and then came up with what I thought would be the best combination of ingredients. I had no idea whether it would turn out.
OMG this flatbread was SOOO good. The outside came out crispy and the inside was chewy!! I’m blogging it today so I don’t forget what I did. It went with dry-aged BBQ’d steak like heaven!
- 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/3 cup of flour + a little more as needed
- 1 1/2 tbsp olive oil
- 1 tsp kosher salt + a little more
- 1 1/2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh garlic
Pour warm water and yeast into a small bowl, stir and ignore it for about five minutes until the mixture gets a little foamy.
In a mixing bowl, combine 1 1/3 cup of flour, olive oil, 1 tbsp salt, rosemary and water/yeast mixture. Kneed until it forms a nice ball. You can sprinkle in more water as needed.
Make a ball of dough and cover with a kitchen towel. Leave alone for 30-50 minutes.
Spread a little flour on a wooden cutting board. Roll the dough out until it makes an even disk, about 1/4″ thick.
Scrape the mixture up from the wood, keeping the shape. Re-flour the board and lay it back down. The point is to keep the bottom floured and non-sticky.
Sprinkle chopped garlic and kosher salt evenly on the top.
Toss on the BBQ grill for a few minutes. Flip if necessary. Cook until the bread looks done. Slice into strips and serve with your steak dinner.