Use this grilled flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
- 2 teaspoons dry active yeast
- 1 1/4 cups warm water
- 3 cups bread flour, plus more for work surface
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for bowl and griddle
In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.