flatbread in sandwich maker or grill
I have discovered a hack for making flatbread in the summer months and/or year round.
Use any flatbread dough you like, or - for that matter - any basic bread dough you like.
Divide in single-portion size and store in the refrigerator about 3-4 days.
For a small household (1-2 people) or one that eats breakfast at different times, roll out one portion, put it on the grill, and bake.
Time varies by your machine and dough, but is usually 10 minutes more or less.
No smoke, no hot oven, and fresh bread every day.
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The idea of using a sandwich grill or panini maker is mine.
But looking at a recipe I'm using this week, I'm reminded that the idea of leaving unbacked dough in the fridge and baking it off over a few days or a week is from Jeff Hertzberg and Zoe Francois, Artisan Bread in 5 Minutes a Day (2007).