Bread cooked on the grill is one of our family's summertime favorites. I make this recipe whenever I'm preparing dinner on the grill, which is several times per week. Not only is it simple and delicious, it also keeps the cooking heat outdoors {where it belongs} and not in my kitchen.
Grilled Bread
.75 cups + 2 T. water, slightly warm
.75 t. salt
2 T. olive oil
2.5 cups flour
2 t. honey or sugar, I like honey
2 t. active dry yeast
You already know that I'm a lazy baker, which means I place all the ingredients {in the order listed} into my breadmaker and use the "dough" setting.
If you don't have a breadmaker, dissolve the yeast in the warm water then combine the remaining ingredients. Stir until well mixed and then knead dough until smooth and elastic. Place in an oiled bowl, flip once, cover, and let it rise in a warm place until doubled in bulk, about an hour. Punch down, turn onto a lightly floured surface, knead gently for a minute or two.
Divide the dough into two equal portions. Using a rolling pin {or your hands}, gently roll {or press} the dough into two thin'ish, round'ish shapes {I do this on a big cookie sheet to make transporting to the grill easier} brush tops with olive oil and season as desired {sea salt, garlic, herbs... be creative}.
Using the low heat setting, place the dough, oiled and seasoned side down, directly on the bottom rack of a gas grill. Close the lid and let it "bake" about 5 minutes. When the bread starts to puff up a bit, brush the top with olive oil, sprinkle with additional seasonings, then flip and rotate when the first side is starting to look toasty but not charred. Grill an additional 4-5 minutes. {Grilling times are approximate, just watch it carefully!} Serve immediately with seasoned olive oil for dipping. Or...
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