This is one of those recipes that is great for a weekend. It requires a bit more time, but to be honest, it’s actually quite simple. A lot of that time is just waiting for the dough to rise.
Grilled Whole Wheat Flatbread
Makes 10 mini flatbreads (or 5 large ones)
Adapted from Mark Bittman
- 2 teaspoons sea salt
- 1 teaspoon honey
- 1 tablespoon instant quick-rising yeast
- 3 cups (360g) whole wheat pastry flour
- 1-2 tablespoons high quality extra virgin olive oil
- 2-3 tablespoons freshly chopped herbs (I used chives, parsley, and basil)
- 1/4 teaspoon sea salt
- pinch black pepper
In a large bowl, mix salt, honey, and yeast with 1 cup of warm water. Whisk and then let sit for about 5 minutes, once you see the mixture frothing. Then add in all of the flour and mix with a wooden spoon or your hands until it is uniform and like a dough. I had to add an additional tablespoon of warm water at this point because it was dry- if you notice there is a lot of excess flour or it is quite dry, add a tablespoon of water.
Let dough sit, covered and in a warm spot, for an hour. After an hour, place dough on an floured surface. Divide into 10 pieces (if you want to be exact, i measured my out and each was 60g; you can also make them bigger and do 5 pieces at 120g each. I personally liked doing the smaller ones as I think they are easier to handle when grilling.) and roll out each one until 5 or so inches in diameter. Don’t have a rolling pin? No problem. I use a wine bottle, and it works quite well 🙂
Preheat grill. Brush each side with oil and then place on grill. Grill for about 3-5 minutes per side, until it is browned and there are visible grill marks. Flip and grill for another 3-5 minutes.