Flatbread is a versatile bread you can top with almost anything. It’s simple to make and keeps well in the freezer. In fact, take advantage of this and make your flatbread well ahead of time! It’s actually easier to grill this way because it’s slightly frozen.
Yield: makes 10 flatbread approx. 12x6 inches in size
10 cups all purpose flour
2 teaspoons salt
2 1/2 teaspoons sugar
3 tablespoons (or 1 1/4 oz.) saf– instant yeast
1/3 cup vegetable oil
3 3/4 cup water
Mix all the above ingredients in a mixer, starting off slow, then switching to medium speed. Mix 5 minutes. Place in a greased bowl, cover and let double.
Divide into 10 equal pieces. Use a kitchen scale if you have one. Roll out each portion into a long-ish oval shape about 1/4 inch thick. Place flat on a baking sheet and cover with plastic wrap. Freeze until firm and then wrap together more air-tightly to store in freezer. (**see header**)
When ready to use, take out of the freezer and let sit out at room temperature for 5–10 minutes.
Meanwhile, heat your grill and oil it well to prevent sticking. Grill both sides of flatbread just long enough to get nice grill marks on both sides.
Top with toppings and finish baking in a 350 degree F. preheated oven–about 10 minutes.