This is another way of using the dough from Joe & Misses Doe Lavash (Link to post) which I prefer to the original. You can see it in the picture at the bottom of the post for Mititei (Romanian grilled sausages (link to post) and I also served it last night with shish-kebabs. A real virtue of this bread is that there is less than an hour from the idea of making bread to a hot yeast bread on the plate. With a grill and a bit of luck and skill you can get that perfect hint of char to the bread.

Note – If there is time, the same basic dough can be made in advance using sourdough starter.  I recently used 6 oz. of my 50% by weight flour and 50% by weight water sourdough starter, replacing 3 oz. each of the water and flour from the 8 servings recipe and reducing the yeast to 1 tsp.  I made the dough the day before and had it rise slowly in the refrigerator.  It turned out well.

                                             8 Servings                6 Servings

Dry yeast                             1-1/2 tsp.                             1-1/4 tsp.

Warm water                          2 cups                                1-1/2 cups

Sugar                                     2 Tbs.                                1-1/2 Tbs.

All purpose flour              5-1/2 cups (23.8 oz.)       4-1/4 cups (17.8 oz.)

Salt                                         1-1/2 tsp.                             1-1/4 tsp.

Olive oil (to coat dough)

Extra flour to coat your hands to keep them from sticking to the dough

Home Instructions
Proof yeast, sugar, and water in a bowl for 10 to 15 minutes.

Mix together the flour and salt in a second bowl.

Once the yeast mixture foams, mix in the flour with a dough whisk until all of the flour is hydrated. Knead the dough with a dough hook in a stand mixture for 2-3 minutes until smooth and elastic. Coat it lightly with olive oil, and allow it to proof for 15 minutes in a covered bowl.

Heat a barbeque grill. When clean, scrape the grill with a wire brush and then oil it. I usually do this by pouring a couple of tablespoons of oil on a folded paper towel and using the wire brush to help me rub the oil over the grill.

Using a dough knife, divide the dough into 8 equal pieces. Put the dough and some flour to powder your hands on a cookie sheet.  At the hot barbeque grill, flour your hands and pull each piece of dough one by one into a rough shape about 6-8 inches square and put each piece on the grill.

On my grill I can get about 6 pieces on at a time. Grill for a couple of minutes until the down side is browned and the up side is a bit puffy. Flip over to grill the other side.

Continue flipping and grilling until the bread is browned on both sides and cooked through. As each piece finished, put it on a second clean cookie sheet covered with a clean kitchen towel to keep the bread warm. Serve while still warm.

Camping Version

To adapt this for camping, have the flour and salt premixed in a ziplock baggie. Mix together the yeast, water, and sugar in a gallon ziplock baggie, and when foamy, mix in the flour mixture. Massage the dough through the baggie until well mixed, smooth and elastic. Allow it to proof in the baggie.

Notes 6/16/24

Tried a different approach with success.  Cooked on a Blackstone griddle.  Instead of using flour to handle the dough lightly oiled the dough balls and my hand.  Rolled the balls out on an oiled cutting board.