Sunday, July 8, 2012
Bread on the Grill
I tried to bake bread on the gas grill when we lost electric power for a few days due to a storm. The result was excellent and decided to bake this bread early in the morning every weekend. I place the rolled out dough on a piece of foil and place the foil sheet on the preheated grill. You could preheat a pan on the grill and place the dough on the pan if you prefer.
You can bake this bread in a 450 degrees F. oven. If you have a gas oven, bake it on the bottom of the oven. For 3 minutes. When it puffs up, turn it to the other side and bake for 1 more minute.
1½ teaspoon salt
1 1/4 cup warm water (divided)
1 teaspoon active dry yeast
1 teaspoon sugar
2 tablespoons olive oil, plus more for the bowl
Put the yeast in 1/4 cup of water and add sugar and stir. When the yeast starts to bubble, add the flour, salt and olive oil and stir. Add the water and kneed it by hand to make soft dough. Place it in a greased bowl and cover. Leave it in a warm place to rise for one hour. You could make the dough in a food processor or a mixer. I prefer to use my hands.
Preheat the gas grill to medium high.
Punch down the dough and divide into small balls the size of a small apple. Place these balls on a floured board and cover with a towel to rise for 30 more minutes.
Roll out the ball of dough on a floured surface to make a flat (6-inches) in diameter circle. Place on a floured board and cover with a kitchen towel for 15 minutes.
Place the rolled out dough on foil and lay it on top of the grill. Close the cover of the grill and check the bread after 5 minutes. Flip the bread to the other side and bake for 1 more minute. Remove from the grill and place on a wire rack to cool.
To make the Zaatar bread (Thyme bread), which is a Lebanese bread, drizzle olive oil over the flattened dough, and sprinkle zaatar mixture on top. Bake it as in the recipe above, but you should not flip it to the other side on the grill.
You can purchase the zaatar mixture from the Middle Eastern grocery store.