Grilled Flatbread for Asparagus Wrap
- Servings: 4
Source: Martha Stewart Living, April 1999
- 1/2 teaspoon dry active yeast
- 1 1/3 cups all-purpose flour, plus more for parchment and rolling out dough
- 3/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil, plus more for bowl
Place 1/2 cup warm water in a medium bowl, sprinkle yeast on top, and stir to dissolve. Set aside until foamy, about 5 minutes. Add flour, salt, and olive oil; stir.
Turn out dough onto a well-floured surface, and knead 1 to 2 minutes; dough should be smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place 30 minutes.
Heat a grill or grill pan until medium hot; have ready four 6-by-9-inch pieces of parchment paper. Place a piece of parchment on a baking pan; sprinkle with flour. Divide dough into four pieces; cover with plastic. Roll out one piece to a 5 1/2-by-8 1/2-inch rectangle; place on floured parchment. Top with another piece of parchment; sprinkle with flour. Repeat with remaining dough and paper.
Place dough on grill; cook until puffed and golden brown, 1 to 2 minutes per side. Remove from grill, and use immediately.