Grilled Pocket Bread

serves 4

Our family stumbled upon an Arab bread recipe years ago that had us crouching in front of the oven watching the flat disks rise to form a pocket – much like a puffer fish. Unless your grill has a window you might miss this magical baking experience.

2 tsp. salt
1 tsp. sugar
1 pkg. instant yeast
2 cups all-purpose flour
1 cup whole wheat flour
Extra virgin olive oil as needed

In a large bowl, combine salt, sugar, and yeast with 1 cup lukewarm water. Let stand until foamy. Add the flours and stir until mixed and smooth; add a bit more water if dough is too dry. Cover and let rise in warm area until roughly doubled in bulk; about 1 hour.

After rising turn out on floured surface and knead briefly; let rest for 10 minutes. Preheat grill to medium-high. Divide the dough into 8 equal parts. Roll each dough out to an even thickness of 1/4 inch and set aside but keep them moist under a dishtowel while you’re working.

Lightly brush one side with olive oil before placing on the grill (oil side down) and cover with lid and grill for 2 minutes. Flip, then brush the top side with olive oil, cover and grill for 2 minutes before flipping to brown the other side. Best if served fresh off the grill. If saved, refrigerate and reheat before serving.