This bread is a staple at my place. I make the dough the night before and let it rise gently in the refrigerator. The trick of cooking it on the grill always seems to amaze people. It is often served with hummus (here) made with mushrooms, stinging nettles, or other wild greens blended in with the chickpeas.
1 Tbsp (15 mL) instant yeast
2 cups (500 mL) warm water, divided
1 tsp (5 mL) honey
3 cups (750 mL) multigrain bread flour
1 cup (250 mL) all-purpose flour
2 Tbsp (30 mL) porcini powder (here)
1 Tbsp (15 mL) chopped fresh rosemary
1 tsp (5 mL) salt
In a small measuring cup, combine the yeast, 1 cup (250 mL) of the warm water, and the honey. Allow to sit for 5 minutes to bloom the yeast.
In the bowl of a mixer fitted with a dough hook, add the bread flour, all-purpose flour, porcini powder, rosemary, and salt. Add the yeast mixture and process on medium speed. Clean the sides of the bowl with a spatula to mix in the flour. With the machine running, add half of the remaining warm water to the bowl and keep processing. If the mixture appears dry, keep adding water until a soft and moist dough is formed. It will usually take all of the water to make this happen.
Transfer the moist dough to a floured surface and knead the dough until a smooth texture is developed. Transfer the dough to a large plastic bag (I use zip-lock bags) and place in the refrigerator overnight to proof.
The next day, remove the dough and place on a floured work surface. Divide the dough into 8 small balls. Flatten each ball with your hand and make a small, flat disc. Cover with a dry towel and let rest for 15 minutes. Clean the grill and preheat to high.
Place the dough discs onto the hot grill and cook for about 5 minutes or until the dough stiffens and the bottoms are an even golden brown. If the dough starts to scorch, flip the discs and turn down the heat. The bread will sound hollow when tapped when you are close to cooking through. Serve warm as soon as possible.
SERVES 4–6