And now for something completely different... as you can probably see, I have been on a bit of an east asian food kick lately. Best to mix things up a bit! Since I recently had access to a grill, I thought I'd try my hand at some grilled flatbreads. These are warm, fluffy, and lightly seasoned with rosemary, sea salt, and tiny pools of olive oil goodness.
This recipe uses a modified version of my basic pizza dough (using bread flour and longer rising times).
You will need:
1 packet quick rise-dry yeast
1 cup water
2 Tbsp oil
1/2 Tbsp sugar
1 tsp salt
2 1/2 cups (strong) bread flour
2. Heat water to 130F/55C, immediately add water (once heated) and oil. Stir until thick.
3. Turn dough onto floured surface, kneading for 5 minutes.
4. Return dough to bowl and cover with kitchen towel, let sit for 30 minutes.
5. Divide dough into 3 (or 4) sections and roll out to about 1/4 inch thickness (just over 1/2 cm).