1. Combine 4 cups flour
with remaining ingredients.
|
2. Knead until dough is
smooth and elastic, about 10 minutes by hand,
adding a little more flour if needed. Do not
add more than 1/2 cup additional flour; the
dough should be soft and moist.
|
| 3.
Place the dough in an oiled bowl, cover with a
damp cloth and let rise in a warm spot until doubled,
about 1 1/4 hours. Punch down and let rise again
until doubled, about 45 minutes. |
| 4.
Heat the grill to a moderate temperature. Divide
the dough into 6 pieces. Roll each piece of dough
into a 12-inch round. Brush off any excess flour.
Carefully put a round of dough on the heated grill.
Let cook undisturbed for about 45 seconds. Blisters
will begin to form on the surface of the dough.
Pick up the edge and check the color. It should
not be too dark. Turn the dough 90 degrees to
create a cross-hatch design from the grill marks.
Continue grilling until the dough is well colored
and scorched in spots, 1 ½ to 2 minutes. |
| 5.
Turn the dough over and cook on the second side
until nicely colored and thoroughly cooked, about
1 minute longer. Transfer to a platter and top
with your favorite salad. Repeat with the remaining
rounds of dough. |
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