![]() ![]() ![]() But it’s oh so rewarding, both to make and to eat! We’re pretty sure that after making this one time, you’ll be addicted and won’t go back to buying flatbread in the supermarket. Step 7 Repeat as above with remaining dough rounds.Does this grilled flatbread recipe take more time and effort to make than running out to purchase store-bought flatbread? Of course.With tongs, turn bread over and grill 2 to 3 minutes longer, until grill marks appear on underside and bread is cooked through. Grill 2 to 3 minutes until grill marks appear on underside and dough stiffens (dough may puff slightly). Step 6 With hands, place 1 round at a time, greased side down, on grill over medium heat.(The diameter or shape of the round is not as important as an even thickness.) Place rounds on greased large cookie sheets lightly brush tops with some remaining olive oil. ![]() On lightly floured surface, with floured rolling pin, roll 1 dough ball at a time into a 12-inch round about 1/8 inch thick. ![]() When ready to use, follow directions below.) Refrigerate until ready to use, up to 24 hours. (After dough has risen, if not using dough right away, punch down and leave in bowl, covered loosely with greased plastic wrap. Cover and let rise in warm place (80 degrees to 85 degrees F) until doubled, about 1 hour. Step 3 Shape dough into a ball and place in greased large bowl, turning dough over to grease top.Step 2 Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading.With floured hand, knead mixture in bowl to combine. With spoon, gradually stir in 2 cups flour. With wooden spoon, stir in 1 1/2 cups flour, 2 tablespoons olive oil, salt, and 1 cup warm water until combined. Let stand until yeast mixture foams, about 5 minutes. Step 1 In large bowl, combine yeast, sugar, and 1/4 cup warm water (105 degrees to 115 degrees F). ![]()
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