MAKES 8 FLATBREADS
I make a variety of flatbreas at the Filling Station, but this recipe is for plain flatbread with nothing but fresh rosemary. It makes a delicious, part crunchy, part chewy dipping bread. To cook these on the Caja, roll the dough out 20 minutes before the lamb will come out of the box and grill them while the lamb is resting.
1 cup very warm WATER (100° to 110°F)
1 teaspoon instant YEAST or active dry yeast
1/4 teaspoon SUGAR
22/3 cups all-purpose FLOUR, or a mix of all-purpose and whole wheat flours, plus more for dusting
2 tablespoons OLIVE OIL, plus more for coating the bowl and brushing the bread
11/2 teaspoons coarse SALT, plus more for sprinkling
Chopped fresh ROSEMARY LEAVES, for serving
In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, and sugar. Let the mixture sit for several minutes until it begins to bubble and foam. Add the flour and mix on low speed to combine. Add the oil and salt, increase the speed to medium, and mix for about 2 minutes, until you have a smooth dough. Turn out onto a lightly floured work surface and knead the dough to bring it into a ball shape.
Coat a large bowl lightly with oil. Put the dough in the bowl and roll it around to coat it lightly with oil. Cover the bowl with plastic wrap and put in a warm place to rise until it has doubled in size, 30 to 40 minutes.
Divide the dough into 8 pieces. Lightly flour the work surface and roll out each piece to a round about 8 inches in diameter. Gently stretch the rounds into ovals. Brush both sides of each bread lightly with oil and stack them on a baking sheet.
Unless you are using the top of the roasting box, fire up a charcoal grill following the instructions in Cooking with Charcoal or fire up a gas grill to high heat with the lid closed to help it get nice and hot.
Put the dough on the grill and cover with the lid. (If your grill doesn’t have a lid, use a roasting pan turned upside down. You can also cook the breads in a cast-iron skillet, one at a time.) Cook the breads for 5 minutes or until they have dark grill marks. Turn and cook the second side for 4 to 6 minutes, until that side has dark grill marks and the breads no longer appear doughy. Remove the flatbreads from the grill or skillet and sprinkle with salt and rosemary.