Grilled Flatbread

Published July 1, 2005.

Why this recipe works:

The dough for our flatbread recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and olive oil to prevent the crust from sticking to the… read more

The dough for our flatbread recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and olive oil to prevent the crust from sticking to the grill. A little whole-wheat flour, sugar, and extra salt boosted the flavor even more.

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Makes Four 9-inch Flatbreads

Flatbread can serve as a quick appetizer or a light accompaniment to a meal—once it's been cooked the coals should still be hot enough to grill meat or fish. For the best flavor and texture, grilled flatbread should be served as soon as possible. Spinkle with coarse salt before serving.

Ingredients

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