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Recipe

Grilled Lebanese
Flatbread

Published: August 27, 2010

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Time: About 1 1/2 hours

Related

The
Minimalist: Grill That Dough, Stack That Bread (September 1, 2010)

2 teaspoons salt

1 teaspoon sugar

1 tablespoon instant yeast

3 cups all-purpose flour

Extra virgin olive oil as needed

2 tablespoons za’atar, optional.

1. Whisk together the salt, sugar, yeast and 1 cup warm
water in a large bowl. Let the mixture sit until it begins to froth, about 5
minutes, then add the flour and mix until well combined. (If the dough is very
dry, add more warm water a tablespoon at a time to moisten it.) Cover and let
rise somewhere warm for about an hour.

2. Meanwhile, prepare a grill; the heat should be
medium-high and the rack about 4 inches from the fire. When the dough has puffed
up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8
minutes.

3. Cut the dough into 8 equally sized pieces and roll each
one out until it’s about 6 inches in diameter; don’t worry about making these
perfectly round, but try to keep them relatively even in thickness. Brush one
side of the breads with olive oil and put as many on the grill, oiled side down,
as will comfortably fit at one time. While the first side cooks, brush the side
facing you with more oil; when the breads begin to brown and puff up, flip them.
When the second side is nicely browned, remove from the grill and sprinkle with
the za’atar, if you’d like. Serve immediately.

Yield: 8 breads.

A version of this recipe appeared in print on September
1, 2010, on page D2 of the National edition.

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