Grilled piadine

Ingredients for 1 servings:

• 360 ml water, warm
• 1 packet of dry yeast
• ½ tsp sugar
• 600 g wheat flour
• 3 tbsp olive oil
• 1 tbsp salt
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 18 minutes

Bread from the grill – a highlight at every barbecue party, makes 8 pieces

Place all ingredients in a large mixing bowl and roughly mix with a hand mixer (dough hook). Then remove the dough from the bowl and knead by hand on a floured work surface until a smooth lump of yeast dough forms. If you have a powerful food processor, you can also let the machine finish kneading the dough. Let the finished yeast dough rise/rest in the bowl (ideally covered with a cloth) in a warm place for about 1 hour. After rising, knead briefly again, divide into 8 equal pieces and roll out each piece into a flatbread (diameter approx. 15 cm). Place the flatbreads individually on baking paper. Using the baking paper and a little swirl, place the flatbreads on the hot grill (baking paper facing up) and immediately remove the baking paper. After about 1-2 minutes, the piadine can be easily turned over. After a total of about 3 minutes of grilling time, they are ready. While the second side is grilling, the first side can be topped as desired (e.g. with cheese, dips, herb butter, etc.).