Categories: breads
Ingredients
- *1 package active dry yeast
- *1 teaspoon sugar
- *1 1/4 cups warm water (105 to 115 degrees)
- *about 4 cups all-purpose flour
- *about 3 tablespoons olive oil
- *2 teaspoons salt
Directions
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In large bowl, combine yeast, sugar, and ¼ cup warm water; stir to dissolve. Let stand until foamy, about 5 minutes.
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With wooden spoon, stir in 1 ½ cups flour, 2 tablespoons olive oil, salt, and remaining 1 cup of warm water until combined. Gradually stir in 2 cups flour. With floured hand, knead mixture in bowl to combine.
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Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ½ cup), if necessary, to keep dough from sticking. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees) until doubled in volume, about 1 hour.
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Punch down dough. Turn onto lightly floured surface; cover and let rest 15 minutes.
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Grease two large cookie sheets. Shape dough into 4 balls. On lightly floured surface, with floured rolling pin, roll 1 ball at a time into a 12-inch round about 1/8-inch thick. Place rounds on prepared cookie sheets; lightly brush tops with some remaining oil.
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Prepare outdoor grill for direct grilling over medium heat.
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Place 1 round at a time, greased side down, on hot grill rack over medium heat and grill until grill marks appear on underside of dough and dough stiffens (dough may puff slightly), 2 to 3 minutes. Brush top with some remaining oil. With tongs, turn round over and grill until grill marks appear on underside and bread is cooked through, 2 to 3 minutes longer. Transfer flatbread to tray; keep warm. Repeat with remaining dough.
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To serve, cut each flatbread into 6 wedges.