Griddle Bread

Recipe from my sister, Heather, who states, “I make this one a LOT, but I always double it and I get about 16 breads, and when doubled I only use 2 1/2 tablespoons yeast total. I have also used all milk, and all water, both give great results. I almost always use bread flour, but all-purpose flour works fine too. When I first started making these I made them exclusively on the grill since I didn’t have a Blackstone yet, but they’re delicious cooked either way.”

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Griddle Bread

  • Total time: 30 Minutes
  • Servings: 8 Servings

Ingredients

  • 3 to 4 1/2 Cups Bread Flour
  • 4 1/2 tsp Instant Yeast
  • 2 tsp Sugar
  • 2 tsp Kosher Salt
  • 1 Cup Warm Milk
  • 3/4 Cup Warm Water
  • 2 tsp Olive Oil, Canola Oil, or Vegetable Oil

Directions

  • 1)

    Mix 3 cups flour, sugar, salt and yeast together.

  • 2)

    Add water and olive oil. Add to flour mixture and mix until dough is shaggy.

  • 3)

    Knead in enough flour until dough is smooth. Knead for a few minutes.

  • 4)

    Cover and let sit for 15-20 minutes.

  • 5)

    Divide dough into 8 pieces. Roll into roughly 9-10″ circle.

  • 6)

    Brush the top of each circle with olive oil and place it oil side down onto preheated griddle top until puffed.

  • 7)

    There should be browned spots on the cooked side.

  • 8)

    Flip and cook on the other side, until browned spots appear.

  • 9)

    Stack them onto a plate as you take them off the griddle, covering with a tea towel/dishcloth to keep them hot.

  • 10)

    To Cook on the Grill: Preheat grill while dough rises. Proceed as directed above except brush the other side with olive oil after you place them on the grill. Grill until browned grill marks appear, flip and cook the other side the same.