Better-Than-Pita Grill Bread
From the kitchen of CarlyPillowy grilled bread that actually has character. Quick-rising dough gets charred on cast iron or a grill pan, creating crispy edges while the interior stays tender. Perfect for soaking up sauce or serving alongside anything.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 cups all-purpose flour plus additional for dusting
- 11 teaspoon sugar
- 11 teaspoon salt
- 1"1/2 teaspoon fast-acting yeast from 1 (1/4-oz) package such as Fleischmanns Rapid Rise yeast", 1/4 cup plus 1 tablespoon warm water (105-115°F)
- 11/4 cup canola or vegetable oil
- 11 tablespoon beaten egg
- 1a lightly oiled ridged grill pan
- 1cast-iron skillet
- 1or griddle
Instructions
Whisk together flour (2 cups), sugar, salt, and yeast in a bowl until combined. Whisk together water, oil, and egg in another bowl until combined well, then stir into flour mixture until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, working in just enough additional flour to keep dough from sticking, about 2 minutes (dough will not be smooth). Form dough into a ball and put in an oiled bowl, turning to coat, then let rest in bowl, uncovered, in a warm draft-free place 10 minutes.
Cut dough into 10 pieces and form each into a ball. Working with 1 piece at a time, flatten balls, then roll out into 6-inch rounds (less than 1/8 inch thick) on lightly floured surface with a lightly floured rolling pin.
Preheat grill pan or skillet over moderately high heat just until smoking, then reduce heat to moderate and grill bread rounds, 1 at a time, turning once, until marks appear and bread is cooked through, about 2 minutes. Keep breads warm, wrapped in a cloth napkin.