Grilled bread
2 teaspoons dried or fresh minced garlic mixed with 2 tablespoons olive oil
¾ cup (6 ounces) lukewarm water
2 cups (8 ½ ounces) Flour
1 cup (5 7/8 ounces) semolina (we just use more flour)
1 tablespoon nonfat dry milk
1 ¼ teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast
Directions
- Use the flat beater paddle of your mixer to combine all of the ingredients till they hold together.
- Switch to the dough hook, and knead for about 7 minutes on medium speed, till the dough is smooth. Of course you can do this in a bread machine set on the dough cycle, or do it by hand. Whatever kneading method you prefer is the one you should use.
- Place the dough in a lightly greased bowl, and let it rise for 45 to 60 minutes, till it’s very puffy.
- Divide the dough into four pieces, and place them on four greased pieces of parchment, about 9” x 12” each. You can easily make this size by tearing a half-sheet piece of parchment in half. You can put them on waxed paper or plastic wrap instead. We just set them on the greased counter and cover them with a towel.
- Flatten the pieces of dough so they cover most of the parchment; they’ll be about 1/4” thick (or thinner). Spray them with olive oil spray, or brush lightly with oil, so they don’t dry out.
- Let the breads rise for 30 to 60 minutes, while you heat your outdoor grill to about 400°F. You can bake these in the oven. They won’t have the grill marks or the charred/smoky flavor. Preheat your kitchen oven to 425°F.
- Grill for about 2-3 minutes per side. We typically grill something else and put these on just before we eat.
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