Monday, August 9, 2010

The Monday Recipe Blog

We are now officially in the Dog Days of Summer.  Hot enough for you, yet?

Today we have another grilling recipe.  You don't normally think about bread when the subject of grilling comes up, but some nice flat bread slapped on the grill makes a terrific appetizer when paired with your favorite spread or topping.  Here's how to make some grilled flat bread...

Grilled Flat Bread:

1 1/2 c. water, heated to 100 to 110 degrees
1 pkg of dry yeast, fast-acting
4 1/2 c. flour, all-purpose
3 T. olive oil
2 t. kosher salt

In a large bowl, combing the water, yeast and sugar.  Make sure the water temperature is between 100 and 100 degrees - it's best to use a thermometer - this ensures that the yeast will be able to do its job.  Mix this together a little and let it sit for about 5 minutes or until the mixture is starting to get bubbly and frothy. 

Add the flour, oil and salt to the yeast mixture.  Mix it, preferably with an electric stand mixture and dough hook, but not absolutely necessary.  If you're using the mixer, mix it on low with the hook for about a minute, then increase to medium.  Either with the mixer or without, the dough needs to be mixed until it is a little sticky, smooth and elastic.  This will take some time - at least 10 minutes.

Roll the dough into a ball and put it in an oiled bowl.  Turn it to coat all sides with oil, then cover the bowl tightly with plastic wrap and put it in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.

You will cook this bread in direct, medium heat so now is the time to prepare your coals.

When the dough has risen, cut it into 12 portions.  The surface and your fingers should be oiled well.  With your hands, stretch each portion to about 8 inches long.  If it springs back, keep working it until it is consistently the right length.

Place each strip over direct medium heat.  Only do a few at a time, because they don't take long to cook.  When the undersides of the dough crisp, darken and harden, about 1 to 2 minutes, and the tops puff a little, burn them and continue cooking until both sides are dark brown.  This will be a total of about 5 or 6 minutes.  You can keep them warm over indirect heat while the others are cooking.

Serve with your favorite topping.

Serves four.

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