BBQ Flat Bread

My favourite discovery ths summer: fragrant, soft bbq bread – amazing (even if the photo does not show it)


First of all: sorry for the photograph – it really is not one of my best. But this bread is so amazingly, deliciously fabulous, I need to share it RIGHT NOW!  There are probably only a few more bbq-evenings left in this summer and I could not bare the thought that you have to wait until next year to taste this bread.

This bread was the biggest hit at our last family bbq: it got a seal of approval from all three generations present. Fragrant and  wonderful soft, it makes a wonderful side to any grilled meat (it was a heavenly partner to the lamb souvlaki. I just wish I had also made some tzatziki.)

 

Ingredients
(hardly adapted from the recipe found on the blog ‘completely delicious‘)
8-10 flatbreads
2 1/2 tsp active dry yeast
250ml (1 cup) warm water
30g (1/4 cup) sugar
3 tbsp milk
1 egg, beaten
2 tsp salt
350g – 550g (3-4 1/2 cup) bread flour (DE: Type 550, NL: tarwe meel –  I believe. Also I find using a good flour instead of the budget buy makes all the difference)
oil

Recipe

  1. Combine the yeast and warm water in the bowl (you could do this in an electric mixer bowl). Let sit for 10 minutes.
  2.  Add the sugar, egg, milk, salt and 350g (3 cups)  of the flour. Knead by hand or with a dough hooks until a soft dough forms. Add more flour, if necessary, to achieve a dough that is still sticky, but clears the bowl during mixing. Continue to knead for 10-15 min until the dough is smooth and elastic; when you prod it softly with a finger the dough should spring back. (In a machine this would be 8-10 minutes on a medium speed.)
  3. Grease a bowl with a little oil. Place dough inside and cover with plastic wrap. Allow to rise in a warm place until doubled, about 1-2 hours.
  4. Punch dough down. Allow to rest for a few minutes. Portion into 8-10 equal sized balls. Grease a baking sheet ligthly with oil. Place balls on top and allow to rise again, about 1 hour (I find keeping them a cold oven works perfectly).
  5. When ready to grill the flatbread, roll out a ball of dough with a rolling pin on a lightly floured surface. Each piece of flat bread should be about 20 cm (8 inches) in diameter. I just rolled them as we needed them leaving the rest to sit in the oven.
  6. Brush one side of the bread with the oil and place that side face down on a grill over medium heat. Move the bread a few times to ensure even cooking. Brush the upper side with a little oil and flip the bread. Ensure you move the bread a few times to prevent burning. Cooking time depends on the strength of the fire. About 5-8 min is a good guideline. Add garlic and parsley, if using. Serve hot.

Tips & Variations

Brush the grilled bread with melted butter and sprinkle with minced garlic and chopped parsley.

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