Our neighbor Marc grilled up the best flatbread seasoned with fresh sage and rosemary a few weeks ago at our block party. I’d never had flatbread off the grill before, particularly flatbread this good. It disappeared in SECONDS. But had we neighbors not been so greedy and gobbled them up still warm on the spot, Marc says these are a great alternative to a bun for hotdogs or sausages. I can’t wait to try it. But in the meantime, here’s the recipe which he says is “completely and thorough plagiarized from Mario Batali’s grill book.” Hey, we’ve all been there, Marc.
From Mario Batali’s Italian Grill
3 ¼ cups all-purpose flour (plus more for dusting)
2 tsp instant or rapid-rise yeast
1 tbs salt
1 tbs sugar
1 ½ tablespoons fresh sage/rosemary, etc.
1 cup warm water
½ cup dry white wine (room temperature)
1 tablespoons plus 7 tsp extra-virgin olive oil
Oiled large bowl for dough to rise in.
In a large bowl, mix the flour, yeast, salt, sugar and herbs, and mix well. Make a well in the center of the dry ingredients and add the warm water, wine and olive oil. Using a wooden spoon (I just used my fingers) stir the we ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in a bowl until the dough comes together and pulls away from the sides of the bowl.
Lightly dust a work surface and turn the dough out. Knead gently for 5 minutes, or until the dough is smooth, elastic and only slightly sticky. Add the dough to the large oiled bowl, turning to coat the dough. Cover with plastic wrap or towel, and leave to rise for about an hour.
Gently punch down the dough, turn out on a cutting board or work surface, and cut into 10 pieces. Roll each piece into a ball, and place on a lightly oiled sheet. Cover loosely and let sit for another 30 minutes.
Flatten with hands and/or a lightly floured rolling pin, and grill! 1 ½ minutes on each side, and you’re done.