Ingredients
Overnight Starter
- 3/4 cup bread flour
- 1/2 cup cool water
- 1/8 teaspoon instant yeast
Dough
- All of the starter
- 1 cup warm water
- 1/2 cup semolina
- 2 teaspoon instant yeast
- 3 tbsp olive oil
- 2 1/4 cups Bread Flour
- 1 1/2 teaspoon salt
- olive oil spray for grilling
Instructions
For the Starter
- In small bowl, combine the flour, water, and yeast
- Cover and let sit at room temperature for at least 8 hours, or overnight
For the Dough
- In the bowl of your stand mixer, add the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth
- Add the flour, salt, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it’s smooth and passes the window pane test.
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 45 minutes
- Once the dough has doubled, dump it out onto a lightly floured surface and divide it into 16 pieces.
Grill the Bread
- Roll each piece into a ball, cover it with plastic wrap, and allow the dough to rest for 10 minutes while you heat up the clean grill/grill pan. Preheat the grill to medium-high heat. Note: The dough can be covered and refrigerated for up to 3 hours at this point
- Using a rolling pin, roll the dough into a circle or any shape you want as long as it’s about 1/4″ thick. Brush one side of the dough lightly with some olive oil, and place it on a medium-hot section of the grill. Brush the top of the dough with olive oil.
- After about 2 minutes, give the dough a quarter turn without flipping it over to make grill hash marks. Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one. By covering it you’re helping to trap some steam
- Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough
Notes
Options:
1 1/2 cups freshly grated Asiago cheese
2 tbsp dried parsley, or 1/4 cup chopped fresh
1 1/2 cups freshly grated Asiago cheese
2 teaspoon Buttermilk Ranch Seasoning
2 tablespoon roasted garlic
1 1/2 cups freshly grated Parmesan cheese
1 teaspoon oregano