Grilled Pocket Bread

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.

Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.