Grilled Flatbread Recipe
This flatbread recipe developed by the tremendously talented chef Mourad Lahlou is a perfect match for the enamelled grill accessory of your Kota Grill and makes great accompaniment to any meal, especially kabobs made on saslik grill rack!
1 teaspoon active dry yeast (non quick rising)
1 teaspoon granulated sugar
2 1/2 tablespoons warm water
2 large eggs
1/2 cup extra virgin olive oil, plus additional as needed
3 1/2 cups all-purpose flour, plus additional as needed
1 cup semolina flour
4 teaspoons kosher salt
4 teaspoons granulated sugar
1 cup warm water
Spice rub (such as Za’atar) for sprinkling
Kosher salt for sprinkling
For the Yeast Mixture
Combine the yeast and sugar in a small bowl. Stir in the warm water and let proof in a warm spot for about 10 minutes, or until the mixture is foamy and bubbling.
For the Dough
Combine the eggs and oil in a bowl.
Put the two flours, salt, and sugar in the bowl of a stand mixer. Turn the mixer to low and add the egg and oil mixture, mixing to moisten the flour and stopping to scrape down the sides as necessary. Mix in the warm water and the yeast mixture to combine. As the dough begins to form around the hook, turn the speed to medium low and knead for 10 minutes, stopping occasionally to too release any dough sticking to the hook. The finished dough will wrap around the hook and should feel smooth and silky. It will feel somewhat tacky, but it shouldn’t stick to your fingers when you touch it. If it does, add a bit more flour. The dough should be elastic when you stretch it; it shouldn’t break in two or collapse in the center.
Dust a board with flour, turn the dough out, and knead by hand for about 2 minutes. Rub a large metal bowl with a light coating of olive oil. Add the dough and over the bowl tightly with plastic wrap, Let rise in a warm spot for 1 1/2 to 2 hours, or until it has doubled in size.
To Shape the Dough
Lightly dust the cleaned board with flour. Return the dough to the board and knead it to work out any air bubbles. Form the dough into a ball. Line two baking sheets with parchment paper and brush lightly with olive oil. Cut the dough into 12 equal portions. Using the palm of your hand, roll each portion against the board to form a ball. Space the balls evenly on the sheets, Cover and let rise in a warm spot for about 1 hour, or until double in size.
To Cook the Flatbreads
Prepare the grill with wood or charcoal as per your cooking preference and let the coals come to a medium-high cooking temperature.
Coat your work surface with olive oil. Place the balls on the surface and oil the tops of the balls. Using your fingertips, press the dough into 5 to 6 inch rounds. Sprinkle the tops with spice rub and salt.
To test the heat, cook 1 flatbread. Carefully lift a flatbread and place it spice side down on the grill. Cook for 45 seconds then turn it 90 degrees and cook for an additional 45 seconds. The marks should be well browned but not burned. Flip the bread over and repeat on the other side. Adjust the heat as needed and cook the remaining breads.