Grilled Garlic Flatbread
3-1/2 cups flour
2 envelopes dry yeast
1-1/2 cups warm water
1 Tablespoon salt
1 teaspoon extra-virgin olive oil
1/4 cup minced garlic
Extra-virgin olive oil to taste
Combine 1 Tablespoon of the flour, yeast and warm water in a bowl and mix well. Let stand for 5 minutes. Mix the remaining flour and salt in a mixing bowl. Add the yeast mixture to the flour mixture and beat at a low speed until blended. Add 1 Tablespoon olive oil and beat until the dough begins to pull from the side of the bowl. Knead on a lightly floured surface until smooth and elastic. Shape into a ball and place in a greased bowl, turning to coat the surface.
Let rise, covered with a damp tea towel, for 45 minutes or until doubled in bulk. Punch the dough down and knead in the garlic. Shape the dough into softball-size balls.
Preheat the grill and coat the hot grill rack with additional olive oil. Stretch 1 dough ball into a pizza round and arrange on the hot grill rack. Grill for 2 minutes. Loosen the round with tongs and turn. Grill for 2 minutes longer or until light brown. Brush with additional olive oil and cut into wedges.
HINT: Prepare the dough balls in advance and store in the
refrigerator for up to six hours before grilling.
For an outdoor party, guests can have fun arranging
the dough balls on the grill and watching them puff.