In a large mixing bowl, whisk together the flour, salt, and yeast. Add the olive oil and the warm water.
Using your hands, stir together the dough until a shaggy mixture forms. Then turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, stretchy, and slightly tacky, but not sticky. As you knead, add a sprinkle of flour if the dough becomes sticky.
Place the dough into a lightly oiled bowl, turning it to coat it with oil. Cover and refrigerate overnight or let it rise for 1-1/2 hours, or until doubled in size.
Once risen, punch down the dough and turn it out onto a floured surface. Divide the dough in half. Gently stretch or roll each piece into an oval about 12-15 inches long by 6-8 inches wide.
Brush one side lightly with olive oil.
Put the oiled side down on a hot, clean grill. Grill for 1-2 minutes, until bubbles form and the bottom has light grill marks.
Flip the dough over and grill for another minute.
Remove from the heat and add your toppings.
Return to the heat and finish on indirect heat with the lid closed until the flatbread is toasty and cooked through.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
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