I have mentioned many times that I love bread...it is my weakness. This flatbread was definitely no exception. The hint of garlic flavor was perfect and the fact that you make it on the grill just made it fun. I was worried at first that it wouldn't turn out since when it rises it looks and feels a little different than other bread recipes but they turned out perfectly. This time around we ate it with some grilled island chicken (here) and roasted red pepper sauce (here), but all through dinner we were listing off different dishes the flatbread would be delicious with. We can't wait to pair it with so many more dishes!
3 garlic cloves, minced
1 1/4 tsp salt
2 tsp sugar
2 tsp instant yeast
2 TBSP olive oil
3/4 C water
2 C all-purpose flour (I used bleached...you can use unbleached)
1 C semolina flour
1 TBSP nonfat dry milk
1/2 tsp garlic powder
Stir together the garlic, salt, sugar, yeast, olive oil, and water in a large mixing bowl (I used my KitchenAid mixer).
Add the flour, semolina flour, dry milk, and garlic powder and mix until a soft dough forms (mine was not as soft as pita dough or bread dough, but it was definitely smooth).
Form the dough into a ball and put it in a greased bowl.
Cover the bowl and let the dough sit for about 45-60 minutes until it begins to rise.
Place the dough on a floured surface and dived it into eight equal balls. Roll the balls into thin, flat rounds.
Lay the rounds onto greased cookie sheets and let them stand for about 30 minutes.
Heat a grill to medium-high and lightly grease the grates.
Grill the flatbreads in a single layer until they are golden brown on both sides (make sure you flip the flatbread once while grilling it).
Serve with dips, sandwich makings, chicken, etc.!
This recipe is slightly adapted from www.annies-eats.com.