Nomad Grilled Flatbread
Everything tastes better outside!
Grilled flatbread on the Nomads
Ingredients
- 2 cups water warm
- 2 tsp active dry yeast
- ¼ cup olive oil
- 4½ cups all-purpose flour
- 2 tsp salt
- 1 tbsp honey
Instructions
Preparation
- In a large mixing bowl, stir together the water, honey, and yeast. Let stand until foamy; about 5 minutes.
- Stir in the flour, the oil, and salt. Mix with a wooden spoon until a shaggy dough is formed.
- Transfer to an oiled bowl.
- Cover bowl with a towel or plastic wrap and let sit in a warm spot until dough has doubled in bulk, 30 minutes.
- Turn out dough onto a lightly floured work surface. Divide into 4-6 equal pieces. Let rest 15 minutes before using.
- If you are a little adventurous like me and planning to grill in the great outdoor; lightly oil 4-6 small sealable plastic bags, place the dough in there, and seal it until you reach your cooking spot.
Grilling
- Start stretching out the dough and generously brush with olive oil. Don’t worry about making a perfect circle.
- Set up your grill for two grilling zones. You should have a hotter zone where you will sear the dough and a cooler one where you will apply and cook the toppings.
- If you are using the Nomad grill like me; preheat to high and grill for about 2 mins per side, making sure the bottom is golden before flipping. Once all the crusts are grilled, the temperature should be lower and ready to cook the toppings.
- Arrange the toppings on the crust. Move the crust back on the grill and close the lid until the cheese is melted and toppings cooked; 2 to 4 minutes.
- Remove from the grill, slice, and serve hot.
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