I found a recipe online when I googled “cook bread on the grill,” which I then dissassembled in order to remove all the terrible igredients and replace them with healthier alternatives. Here is the recipe and some pictures because (a) I have an iphone now and it’s just so stinking easy to take and post pictures and (b) this should be a much more interesting post with pictures.
First, dissolve One Tablespoon of yeast into 1 cup warm water and 1/4 to 1/3 cup honey.
Let this stand for around ten minutes until it’s frothy, as you can see here:
Stir in 3 Tablespoons liquid of your choice (I used almond milk), one beaten egg, 4 1/2 cups whole grain flour of your liking (I used some white whole wheat flour and a handful of cornmeal just because I love the texture it adds). Knead on floured surface for 6-8 minutes or until smooth (or if you prefer machine kneaded dough, knead with dough hook until smooth).
Let the dough rise in a warm place until it is doubled in volume (I placed mine in a warm oven, it took around 30 min).
Punch down the dough and knead in any spices or flavoring you would like (one suggestion was garlic, which sounded lovely, but I left mine plain this time). Pinch off handfuls of dough roughly the size of a golf ball. I set mine on an oiled cookie sheet. I then sprayed more olive oil on them after I’d finished balling all of the dough.
Put them back in the warm oven to rise (this will be much quicker, 10-15 min in a warm oven or 30 min at room temp) and turn on your grill.
Flatten the golf balls and place them on the grill. These only need a minute or two and they are ready to turn (I waited too long the first time around).
I left them on the top grate to keep warm while the second round cooked and the meat finished (we had uncooked garden veggies with this meal).
You can brush these with butter or oil while they cook, and you could add seasonings to that if you would like. Again, I left mine pretty plain because of the customers visiting my eatery this day.
What does your family like to cook on the grill? Is it nice enough where you are yet to be enjoying outdoor cooking?