Grilled Flat Bread
Perfect addition to hummus night. This easy flat bread can be made ahead and warmed before you serve your meal.
Ingredients:
- 650 g Unbleached Flour
- 64 g Vital Wheat Gluten
- 18 g Rapid Rise Yeast
- 5 g Sea Salt
- 9 g Sugar
- 65 g Olive oil
- 470 g Warm water
Directions:
Directions
1. In a large mixing bowl or stand mixer, combine the flour, vital wheat gluten, rapid-rise yeast, salt and sugar.
2. Add the olive oil and warm water (approximately 110°F). Mix until a soft dough forms. Knead by hand or with a dough hook for 5–7 minutes, until the dough becomes smooth and elastic. It should be soft and slightly tacky, but manageable.
3. Place the dough in a lightly oiled bowl, cover and allow to rise in a warm spot for approximately 45–60 minutes, or until doubled in size.
4. Turn the dough onto a lightly floured surface and divide into 12–16 equal portions, depending on how large you like your flatbread. Shape each portion into a ball, cover and allow to rest for 10–15 minutes. This makes rolling much easier!
5. Roll each ball into a thin oval or circle, approximately ¼ inch thick.
6. Heat a cast-iron griddle, heavy skillet or outdoor grill over medium-high heat. Lightly brush the cooking surface with olive oil if needed.
7. Cook each flatbread for approximately 2–3 minutes per side, until golden brown with lovely toasted spots. The bread should puff slightly as it cooks. Adjust the heat as necessary to avoid burning before the center is cooked.
8. Transfer finished flatbreads to a clean kitchen towel and keep covered while cooking the remaining dough. This helps them stay soft and pliable.
Serve warm with hummus, baba ganoush, tzatziki or your favorite Mediterranean-inspired dinner!
Make Ahead: These can be prepared in advance and refrigerated or frozen. Simply warm on a hot griddle or wrap in foil and heat in the oven before serving.