If using a gas grill, preheat to 350☏ to 400☏, then adjust some burners to medium-low and others to medium-high. Turn the dough seam-side down, cover, and let rest for at least 20 minutes and up to 1 hour, until it’s relaxed enough to stretch and shape. Shape each piece of dough into a rough ball by pulling the edges into the center. Learn moreīlog Why kneading isn’t always the best way to develop bread dough

Gently deflate it and divide it in half (about 270g each) or into quarters (about 135g each) for small flatbreads. Turn the dough out onto a lightly floured work surface. This forgiving dough will be fine with more or less time, but a longer rise will make shaping easier. This process, which is called a bowl fold, replaces kneading.Ĭover the bowl and let the dough rest at room temperature, undisturbed, for at least 30 minutes or for up to 3 hours. Repeat, turning the bowl 90° between each stretch, until the dough won’t elongate easily, about 8 to 12 times total. Cover and set aside.Īfter 30 minutes, use a bowl scraper or your wet hand to grab a section of dough from one side, lift it up, and press it down to the middle to seal. Scrape down the sides to gather the dough into a rough ball. Mix until a shaggy, sticky dough forms without any dry, floury patches. In a large bowl or bowl of a stand mixer fitted with the flat beater attachment, combine the flour, water, yeast, olive oil, and salt. To prepare the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

Flat bread recipe