Thursday, March 21, 2013

No Rise Grilled Flatbread

This is such a go-to recipe for me. It’s easy and requires virtually no planning; can be done on a grill or in a pan on the stove and yields fresh, steamy bread. How delightful is that?!

It’s a recipe from Douglas Rodriquez’s book Latin Flavors on the Grill and he titles it No-Rise Grilled Chicama Flatbreads. Chicama is a town in Peru… He doesn’t go into the ifs or whys that’s his inspiration for this bread, but I’d like to go if this is indicative of a visit.

All you do is prepare the dough, portion and grill. The recipe calls for 6 portions, but that makes very large pieces, about twice the size of a typical pita, so I often portion out more if I’m not feeling too lazy. Also, when I’ve made for company I’ve portioned and rolled them out, stacked with wax paper and refrigerated for a couple of hours before grilling. It rises a bit, but it works out fine. You could of course cook them ahead, but then your guests don’t have the privilege of ripping a steamy piece just as it comes off the grill.

Just get the grill hot so that the rack is hot, and then turn down to a medium low fire. When I made these the other night I skipped brushing the olive oil on them in an effort to be leaner – it probably wasn’t worth editing out, but they’ll grill up either way.

grilled flatbread

Just lay them out on the grill and let them go for about 4 minutes, flip and go for another 4 minutes.

no rise grilled bread

Of course nosh on one while cooking the next batch. We had them with orange chipotle glazed chicken and some chimichurri… the chicken recipe is a work in progress.

Flatbread with chipotle chicken

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No-Rise Grilled Chicama Flatbreads

Yield: 6 large flatbreads

Prep Time: 15 minutes

Cook Time: 16 minutes

Ingredients:

1 Tbsp active dry yeast
2 cups warm water
1 Tbsp light corn syrup or honey (I've used agave as well)
4 cups all-purpose flour (I used wheat flour this time)
1 1/2 tsp salt
olive oil for brushing
sesame seeds (optional)
fresh rosemary, minced (optional)

Directions:

- prepare a medium low grill
- in a medium bowl combine the yeast with the water and corn syrup or honey and let rest 10 minutes until foamy
- stir in about 3 1/2 cup of the flour and the salt
- add remaining flour a few tablespoons at a time, adding only until you have a sticky dough (I needed to ad more flour)
- transfer to a floured surface and divide into 6 portions
- Rodriguez says to flour your hands and press and pull each portion until it is an oval of about 5 by 7 inches - I lightly use a rolling pin to make it easier, and I find to get the right 'flatness' that they come out much larger than 5 by 7
- dust each oval with flour and stack on a plate with a piece of oiled parchment (or wax paper) between each oval [At this point it can be wrapped and refrigerated for about 2 hours.]
- when ready to cook, brush both sides of each oval with olive oil
- press finger tips into the dough to make small indentations and sprinkle with sesame seeds and/or rosemary
- arrange ovals on grill and cook for 4 minutes; flip and cook 4 minutes more and remove to a serving platter

from Douglas Rodriguez's Latin Flavors on the Grill

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