Grilled Lebanese Flatbread
From the kitchen of Mark Bittman from nytimes.com.
Jessica made this bread and we loved it.
Thank you Jessica!
- 2 tsp salt
- 1 tsp sugar
- 1 tablespoon instant yeast
- 3 cups all purpose flour
- Extra Virgin olive oil as needed
- 2 tablespoons za’atar, optional.
Whisk together the salt, sugar, yeast,and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes,
then add the flour and mix until well combined. ( If the dough is very dry, add more warm water a tablespoon at a time to moisten it .)
Cover and let rise about an hour. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the
fire. When the dough has puffed up, transfer to a well floured surface and kneed until soft and silky, 5 to 8 minutes. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round,but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil. when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from grill and sprinkle with za’atar, if you like.