Camp Bread
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
59
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Kosher Salt1 tsp
Cracked Black Pepper30 g
Active Dry Yeast1.666667 cups
Water (warm)1 tbsp
Herb (finely chopped fresh)1
Jalapeno1
LemonDirections:
1
In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper
2
Turn on mixer to medium speed
3
Stir yeast into warm water
4
Pour into flour mixture and mix until dough looks smooth
5
Remove dough from mixer and place on floured surface
6
Gently knead for 1 minute
7
Add finely chopped fresh herbs or chiles, if desired
8
Cut dough into four equal parts
9
Wrap tightly with plastic wrap; refrigerate for at least 1 hour
10
Unwrap dough and place on well-floured surface
11
Dust dough with flour and flatten dough with hands
12
Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out
13
Shape into rectangles then brush with olive oil; season with salt and pepper
14
On a medium hot grill, cook bread for 3 to 4 minutes per side
15
For citrus flavor, squeeze freshly squeezed lemon or lime juice over dough while it's grilling
16
Serve immediately