So, without further delay - here are just a few of the flatbread pictures that I took yesterday. This warm grilled bread was REALLY good. It took a little bit of extra work but it was worth it. I prepared the dough a day in advance and then it took two people to bake it. (One to roll and one to grill.) This recipe makes 24 flatbread so we had PLENTY of leftovers to tuck into the freezer for future dinners.
2 cups warm water
1 teaspoon yeast
1 cup warm milk
6 cups flour
2 teaspoons salt
2 teaspoons olive oil
Combine 1/2 cup water and yeast.
Pour warm milk and remaining 1 1/2 cups water into mixing bowl.
Stir in salt and flour (1/2 cup at at time) and knead until smooth.
Place in a bowl coated with oil, cover with plastic wrap and let rise 8 hours.
Punch down, cover and refrigerate overnight.
Remove from refrigerator. Divide dough in half.
Preheat grill and heat pizza stone on grate. Roll each dough ball into a thin oval shape.
Brush pizza stone with oil and place one dough at a time on hot stone.