It may still be too hot to bake, but it’s not too hot to enjoy sourdough bread. The answer – grilled sourdough flatbread! This recipe is almost too easy. Not sure why I haven’t tried it before. The key is to start with a very active, bubbly sourdough starter. It doesn’t hurt to have someone else do the actual grilling too. My husband is the grilling cook here, and he took on this project happily.
- 2 cups sourdough starter (find out how to make your own starter here)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole-wheat flour
- 1 tsp sugar
- 1/2 tsp salt
- 2 Tbsp olive oil
- 1/2 cup water
Mix all ingredients together in a large bowl or the bowl to a stand mixer. Knead until dough is shiny and satiny – about 10 minutes by hand or 5 minutes using a stand mixer.
Divide dough into 10 equal balls. Flatten each using a rolling pin, forming circles or ovals about 1/4 – 1/2 inch thick. Prick the surface with a fork to prevent breads from forming a pouch when cooked.
Place a baking stone on your grill and preheat to about 500 degrees. Place breads on the stone and grill until bottoms are lightly browned, 2 – 4 minutes. Flip breads an briefly grill on the top if desired. You may need to slightly reduce the grill temperature for best results. We grilled most of our breads at about 450 degrees for about 5 minutes each.
The sourdough flatbreads were perfect for dinner on a hot, summer night. We served them with hummus, fresh mozzarella, grilled zucchini and eggplant, and a glass of wine. One thing to keep in mind – the flatbreads did not remain soft. The next day they were more like crackerbread (still delicious and perfect for scooping up hummus) and less like gyro or naan flatbreads. The whole recipe was so easy though, and the flavor was exceptional, so we will be having these again this summer.
What about you – have you made any grilled breads this summer?
Don’t forget to check out all the great bread recipes found at Yeastspotting.