Magazine article Sunset

Italian or Indian? These Flat Round Breads Take Just Minutes to Bake on the Barbecue

Magazine article Sunset

Italian or Indian? These Flat Round Breads Take Just Minutes to Bake on the Barbecue

Article excerpt

Baking bread over a fire was a routine chore among early-day cooks. Using the barbecue, you can still capture the rustic character of breads baked this way and have fun watching them cook. Two that work very well are Italian pizza and Indian man-both flat, round loaves that cook in just a few minutes. Here we use frozen white or whole-wheat bread dough, but you can also start with I pound homemade basic bread dough. For pizzas, top grilled rounds with cheeses, herbs, meat, or fruit. Make one kind or let guests fashion their own combinations. To create a simplified version of the Indian sandwich, grill yogurt-marinated chicken breasts over medium-hot coals; then bake the bread when the coals have cooled some. Wrap the chewy bread around the chicken, and add yogurt-mint sauce and cucumber to taste.' Cooking over medium heat is the secret to baking on the grill. The time you can keep your hand at grill level is a fairly accurate gauge-4 to 5 seconds indicates medium temperature. If coals are too hot, the bread scorches before cooking. To start barbecue fire. About 45 minutes before cooking, spread a solid single layer of charcoal briquets over the firegrate of a barbecue with a lid. Mound briquets, ignite, and let burn until coals are just covered with gray ash, about 45 minutes. Spread into an even layer; put grill in place 4 to 6 inches above coals.

Grilled Individual Pizzas
  1 loaf (1 lb.) frozen whole-wheat or
       white bread dough, thawed
     About 2 tablespoons olive oil
     Toppings  choices follow)
     Salt and pepper

Start barbecue fire (directions precede). On a floured board, divide dough into 4 equal pieces, and shape each into a ball. Roll out each ball to make a 5- to 6-inch wide round. Brush top with olive oil and place, oil side down, onto a piece of foil (about 10 by 12 in.). Lightly brush top with oil. With your hands, flatten round to 1/8 inch thick and 7 to 8 inches wide. Let stand, uncovered, at room temperature until slightly puffy, 15 to 25 minutes. Transport rounds (with foil) in a single layer on 12- by 15-inch baking sheets. When coals are medium (you can hold your hand at grill level only 4 to 5 seconds), lift foil supporting a bread round; flip over to put dough on the grill. Peel off and discard foil. Repeat, placing rounds slightly apart. Cook until golden brown on bottom, 2 to 3 minutes. With a wide spatula, transfer bread rounds to baking sheets, browned side up. Cover with topping choices; return to grill. Cover barbecue with lid, open vents, and cook until toppings are hot and bottom of bread is crisp and flecked with brown, 3 to 4 minutes. Remove from grill; add salt and pepper to taste. Serves 4. Toppings. Tomato and pesto. For each pizza, cut 1 large Roma-type tomato lengthwise into 1/2-inch slices. Place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) until browned on both sides, about 5 minutes. Set aside. Spread I bread round with 2 tablespoons pesto sauce (homemade or prepared). Top with grilled tomato slices and 1/2 cup shredded mozzarella cheese. Per serving: 691 cal.; 23 g protein; 40 g fat,, 62 g carbo.; 946 mg sodium; 54 mg chol. Nectarine and basil. For each pizza, thinly slice 1 small pitted firm-ripe nectarine and mix with 1/2 teaspoon balsamic or seasoned rice vinegar and I teaspoon extra-virgin olive oil. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.