Since January, I’ve been learning all about baking, and while I’m still far from perfecting my techniques for a good loaf of bread, I’m getting comfortable enough that sometimes I go off the reservation. Last week, I made pizza on the grill and this past weekend, experimented with making a type of leavened flat bread, not unlike naan or a pita-type bread. It’s surprisingly simple and a great appetizer served with pesto, olive oil, or any type of summery dip–or with a main meal of venison shish kabobs. In my typical schizophrenic style, I studied a bunch of recipes, from tortillas to traditional naan, and came up with my own version, which, true to form, is imminently adaptable.
Grilled Flat Bread
– 1 tsp. active yeast
– 1-2 cups warm water
– 1 cup whole wheat flour
– 2-3 cups all-purpose flour
– 1 tbs. kosher salt
– 1 tsp. fresh herbs (or 1 tbsp. dried)
– 1 tbs. sugar or honey
– ¼ cup lard or vegetable shortening
– Melted butter or olive oil
Mix yeast and 1 cup warm water and let sit for approximately 10 minutes.
-Combine dry ingredients in large bowl, mix thoroughly.
-Add herbs of your choosing (I used thyme for this batch) and honey.
-Cut in lard or shortening with a pastry cutter or your fingers until the flour take on a similar appearance to corn meal.
-Slowly pour in dissolved yeast, mixing with a wooden spoon. Add additional water until a stiff dough forms. It should pull away from the sides of the bowl and forms a semi-sticky ball.
-Turn this out onto a floured countertop and dust with flour.
-Knead until the dough start to feel elastic, about 10 minutes, dusting with flour as necessary.
-Form into a ball and place in a bowl that’s been brushed with melted butter or olive oil. Cover with a moist cloth and let rise until doubled in size, about two hours.
-Punch the dough down, knead a couple times and let sit for about 10 minutes.
-Press the dough flat and cut into eight squares of equal size. Roll each of these into a ball and cover with a moist towel. Let rise 30 minutes to 1 hour.
-Heat grill and, using a paper towel and tongs, oil the grate. (A cast-iron skillet on the stove-top works well here too.)
-Using your hands or a rolling pin, press each ball of dough into a rough circle or oval. You can make them as thin or as thick as want; somewhere between 1/8 and ¼ inch is about perfect.
-If you’re using the grill, brush one side with olive oil or melted butter and add it to the heated grate, oiled side down.
-Grill for 1-2 minutes, brush the top with butter and flip the bread to the other side for another couple minutes. If you’re grill is at the right temperature, total cooking time should be no more than 4 minutes per piece.