Grilled Flatbread Anyone Can Make

Grilled Flatbread Anyone Can Make Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie 00:00 Intro 00:49 Dough by Hand 04:27 Dough with a Mixer 05:18 Shaping 06:30 Garlic Butter 06:47 Grill 08:36 FAQ The Dough (make 1 to 4 days before serving ) ====================================== for 2 flatbreads (about 11” / 28cm in diameter) 226 grams unbleached all-purpose flour (I use King Arthur) 1 tsp SAF instant yeast 1 tsp sugar 1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale) 158 grams water at 70-90F (21-32C) 28g olive oil divided between 2 containers of 2 cup capacity each (14g per container) By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead just until no dry flour remains and the dough begins to stick. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Fit it with a paddle attachment and run on low speed while adding the water. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains. Both methods: Cut the dough in half. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled spoon. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping. Shape and Grill: ============= Pat the dough into a flatbread on aluminum foil as shown in the video. It should be around 1/4 inch thick (6mm). Cover with plastic. Preheat the grill with all burners on high for 15 min. In a small bowl, mix 2 Tbsp melted butter, 1 garlic clove grated on a microplane zester, 1 tsp lemon juice, and salt. Use a rimless baking sheet to transfer the foil with the flatbread onto the grill. Cover the grill and cook for 2 minutes or until the edges are brown and the dough is bubbly. Flip and cook the other side for about 30 seconds, moving the flatbread every 10 seconds to create more grill marks. Take off the grill. Cool for a minute and peel off the foil. Spoon garlic butter on top and sprinkle with chopped mint or cilantro. If you can't serve right away, wrap very tightly in foil. Right before serving, place the wrapped flatbread on the grill for 1-2 minutes to rewarm. It needs to be served hot. ============= I got a lot of questions about baking this in the oven. Yes, of course you can. Here is my pizza video that shows you how to do it. https://youtu.be/0m4vyu5WCDg If you have an exposed heating element on the bottom of the oven, place a pizza stone or steel in the bottom third of the oven. If your heating element is covered, you can bake directly on the oven rack. Preheat the oven to 500F (no convection) for 30 min (45 if using steel/stone). You'll need to use parchment paper, not foil, for shaping. Then slide the parchment paper with the dough onto a pizza steel or stone or directly onto the oven rack. Bake for 4-5 minutes without flipping. The bottom should be brown. By the way, I doubt this will work on paper sold in a roll. I buy mine in flat sheets. https://www.amazon.com/dp/B07L9S9C7D?tag=beyondsalmon-20&geniuslink=true&th=1 My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie