Grilled Flat Bread

Grilled Flat Bread

Ingredients :
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Method :
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough. Roll out dough into desired shape (mine was rectangular) and brush with extra virgin olive oil and sprinkle with Asian seasoning (I had some Emeril's Asian Essence on hand), kosher salt, sesame seeds, and coarsely ground black pepper, all to taste.

Set grill to medium-ish heat and all it warm up, about 10 minutes. Transfer dough to grill, close top, and grill until the bottom is golden brown and delicious. Flip bread over and repeat on other side, until it looks done to you.