Griddle-cooked Flatbread

Griddle-cooked Flatbread

3 C bread flour

1 t salt

1/2 t sugar

1 t instant yeast

1 C warm whey (or water)

Sift flour into large mixing bowl; stir in salt, sugar, and yeast.  Make well in center of dry ingredients and pour in liquid.  (I had just made farmer's cheese and had some whey on hand; recipe can instead be made with warm water as usual.)   Stir, drawing flour mixture into liquid gradually and working with mixing spoon and fingers until all is combined.  Turn out on lightly floured board.  Knead thoroughly till dough has a satiny surface to the touch.  It will be slightly wrinkled.  Place in lightly oiled bowl, turning to coat dough with oil.

In warm place, alow to rise two times until very light, punching down between risings.  Turn out and slice dough into twelve pieces.  Form into balls and roll into 6 inch rounds on lightly floured board.  Brush excess flour off loaves (this is important to avoid too much flour scalding on the griddle).

Brush griddle with oil.  Heat.

Grill flatbreads over medium-low heat, turning once.  When turned, press to flatten if desired.  Cook until done; breads should be lightly browned and cooked through.  Serve warm.

Makes 1 dozen  6-inch loaves.