Camp Bread The Best Recipes

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Camp Bread

"A grilled flat bread with char finishes that serves as a enormous vessel for any dip on race day. Fire up the grill, pick up some lemons, limes, jalapenos and chiles then head on your lawn for fresh herbs to create a winning mixture of flavors."

Ingredients :

5 cups all-purpose flour, plus greater for kneading
1/4 cup olive oil, plus extra for brushing
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1/2 ounce lively dry yeast
1 2/three cups warm water
1 tablespoon finely chopped clean herbs which include rosemary or thyme
1 jalapeno or other chile, seeded, chopped
Lemons or limes for juicing

Instructions :

Prep : 30M	Cook : 4M	Ready in : 40M

In an electric mixer with a dough hook, upload flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium velocity.
Stir yeast into warm water. Pour into flour mixture and mix until dough looks easy.
Remove dough from mixer and area on floured surface. Gently knead for 1 minute.
Add finely chopped sparkling herbs or chiles, if favored.
Cut dough into four equal components. Wrap tightly with plastic wrap; refrigerate for at least 1 hour.
Unwrap dough and region on nicely-floured floor. Dust dough with flour and flatten dough with fingers.
Let dough relaxation for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out.
Shape into rectangles then brush with olive oil; season with salt and pepper.
On a medium warm grill, cook dinner bread for 3 to four minutes in line with aspect. For citrus taste, squeeze freshly squeezed lemon or lime juice over dough even as it's grilling.
Serve immediately.

Notes :

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