Recipe: Grilled Flatbread

Grilled Flatbread
Source: Martha Stewart Living Sep 1998
Servings: 4

1/2 teaspoon yeast
1 tablespoon extra-virgin olive oil
plus more for bowl and brushing
1 1/3 cups all-purpose flour
plus more for dusting
3/4 teaspoon coarse salt
plus more to taste

heat grill or grill pan until hot. Place about 1/2 cup warm (110deg) water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place,
30 minutes.

Turn dough out onto a lightly floured surface. Divide into four equal pieces, and roll out each into a 1/8-inch thick round. Lightly brush both sides of each round with olice oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.