Grilled Summer Flatbread
Contributed by: Elizabeth Book Kratz, Center for Kosher Culinary Arts
Prep: 15 min
Total: 2 hr (includes rising and proofing)
Yield: 12-14 small flatbreads or 3 large flatbreads (serves 6-8)
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Ingredients:
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1 tablespoon granulated sugar
1 tablespoon active dry yeast
12 ounces lukewarm water
2 1/4 cups all purpose flour
2 teaspoons kosher salt
1 tablespoon olive oil
3 tablespoons fresh Italian parsley, chopped
1/2 cup white onion, minced (optional)
2 tablespoons dried mustard seeds (optional)
Preparation:
- Combine the sugar, yeast and water. Stir to fully dissolve the yeast. When it bubbles slightly, the yeast has activated.
- Slowly add the flour, a few ounces as a time.
- Stir in 1 1/2 teaspoon of salt, the minced onion, parsley and mustard seeds. Mix well, and either knead on a lightly floured board or in the bowl of a stand mixer fitted with a dough hook. Knead for approximately five minutes or until smooth and elastic.
- Place the dough in a bowl oiled with olive oil, and let it rise until the size of the dough has doubled, approximately 1 hour if left in a warm place.
- Punch down the dough and cut off either small (2 inch) or large (8-10 inch) pieces (based on whether you will be making large grilled flatbreads or smaller flatbreads to use as buns).
- Roll the pieces out to approximately 1/2-inch in thickness, and sprinkle with the leftover salt. Set the dough aside again to proof (rise again) for approximately 15 minutes.
- Place dough on a hot grill for approximately 3 minutes on each side (check frequently in case the grill is hotter or cooler. If the grill is cooler, the dough might require slightly more time to bake. Keep warm in a 200 degree F oven until ready to serve.
- Cut large pieces of flatbread into bun-sized pieces, or wrap personal-sized flatbreads with your meat and condiments of choice.
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