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Grilled flatbread with Za’atar

by Ben on May 11th, 2010

An incredibly easy and fun BBQ bread to have on hand.

Ingredients

Makes 6
1 1/4 cups warm water (105F to 115 F)
1 t active dry yeast
3 cups (or more) all purpose flour
2 t coarse kosher salt
5 T olive oil (divided)

Notes

Place 1 1/4 coups warm water in a small bowl. Sprinkle yeast over. Let stand until yeast dissolves about 10 minutes. Whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until stick dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky about 5 minutes.

Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until double in volume about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7×4 inch oval.

Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side.. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za’atar. Serve warm or at room temp.

From → Quickbreads

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