There’s something about bread on the grill that is just out of this world. Grilled cheese sandwiches, grilled pizza, grilled bread for open-faced sandwiches (my current summer obsession)…all of these things that are normally made inside take on a magical quality with just that tiny bit of charred-ness you get only from the grill.
And one of my most favorite variations on this is just plain old flatbread. It’s a quick and easy dough that you mix up in 5 minutes, let rise for an hour or so, knead for a few minutes and then roll out. Brush it with olive oil, pop it on the grill, and about 5 minutes later you have this:
Gorgeous, warm, crusty bread. You can tear it up and use it as something to spread cheese or hummus on. You can dip it into a bowl of olive oil seasoned with pepper and rosemary. You can use it as the base for an avocado, egg and smoked salmon sandwich. Or you can just stand next to the grill the second it comes off and eat it right there. I may or may not have been known to have done that.
Grills. They’re not just for burgers anymore.
Recipe via Mark Bittman