1 1/4 tsp active dry yeast
1 cup water, slightly warm (100-110F)
1 3/4 cups all-purpose flour, or wheat plus more for dusting
1/2 cup barley flour
1/2 cup cake flour
1 1/2 tsp salt
2 tsp sugar
1 tbsp dried, minced roasted garlic (or fresh roasted)
olive oil and sea salt, for topping
In a small bowl, combine yeast and water. Stir to dissolve.In the bowl of a food processor, combine flours, salt, sugar and garlic and pulse to blend. Then, turn on the motor and gradually stream in the water/yeast mixture. Continue to whizz dough for 1-2 minutes, until dough becomes very smooth and satiny (feel free to stop the motor and check the texture with a touch). Add an extra tablespoon or two of all purpose flour if the dough becomes too sticky or if the humidity is very high in your area.Divide dough into four pieces and shape each into a tight ball. Place on a very lightly floured surface and cover with lightly oiled plastic wrap or a slightly damp, clean dish towel. Let rise for 1 hour, or until doubled in size.Working with one ball of dough at a time, place on a lightly floured surface.Flatten the dough into a thin disk, stretching the edges gently until the dough is about 1/4-inch thick. Shape is unimportant, but rustic breads look a bit prettier!Place dough on a tray and repeat with remaining dough balls.Turn on your grill, heating it up to 500F (or “high” if yours doesn’t have a reliable temperature gauge).Grease grill lightly with oil or cooking spray. Place each piece on the grill and close the top of the bbq. Cook for 2-3 minutes on each side, cooking until browned.Keep the grill closed for the first minute or so to help jump-start the cooking process (so all the heat doesn’t escape). Brush second side with olive oil and sprinkle with sea salt before removing from the grill to serve.
Makes 4 flatbreads; serves 4-8.
I did not have a food processor, so I just used out mixer.
