This flatbread, along with chimichurri and grilled seasonal vegetables are a great side dish when making the Slow Smoked & Grilled Bone-In Ribeye. Serve them with your favorite Priest Ranch wine for the perfect wine country dinner.
"I enjoy making these flatbreads because it reminds me of making tortillas with my mom and grandma when I was a young boy. You can cook them right in the fire or on the grill. I like to slightly burn mine because it reminds me of home and my grandma Lily’s house in St. Helena California." - Chef Erik Hangman
Ingredients
3 cups Sifted all-purpose flour (plus 1 cup for dusting)
1 tbsp Kosher Salt
1 tbsp Sugar
1/4 oz Dry Active Yeast
1/4 cup Warm Water
1 cup Warm Milk
Directions
Additional Hardware:
Large bowl
Small bowl
Towel
Plastic wrap
Bench scraper
Instructions:
Mix the flour and salt in a large bowl.
In a separate small bowl combine yeast, warm water, and sugar. Mix well until yeast has dissolved. Let sit for 5 minutes.
Pour the yeast mixture into large bowl of flour, slowly add warm milk to the bowl as well. Mix by hand until a ball is formed.
In a separate bowl lightly dust with flour and set the ball of dough into the bowl. Cover with plastic wrap and cover with a towel. Let it rise in a warm place for 2 hours.
Dust work surface with all-purpose flour. Remove dough from the bowl after 2 hours of rising. Work the dough with your hands stretching into a large square approximately 12 inches by 12 inches, then cut 12 pieces with a bench scraper. Work dough to the desired size and thickness. Transfer to a lightly dusted sheet tray lined with parchment. Let rise again for 15 mins.
Heat grill to medium heat. Place dough on the grill. Use a meat fork to flip flatbread when cooked on one side. When both sides are complete, remove from the grill and place on sheet tray.
