Tailgating – Shaw’s Style

November 3, 2009 at 7:52am

Grilled Beer Flatbread

1 T. active dry yeast

1 t. sugar

3 cups flour

½ cup warm water

2 T. olive oil

¾ cup beer

¼ cup yellow cornmeal

1 t. salt

2 T. fresh rosemary, chopped

In the bowl of electric mixer stir together the yeast, sugar, ½ cup of the flour and the ½ cup warm water.  Mix and let rest to proof for about 20-25 minutes.  To this add the oil and beer and mix well.  Add the cornmeal, salt and rosemary. Add the flour about 1 cup at time.  Knead in the mixer a few minutes.  Remove the dough from the bowl and knead by hand until the dough is elastic.  Place in an oiled bowl.  Cover with film and let rise for about 1 hour.  Divide the dough into 6 balls and place on a cookie sheet and cover and let rise again 30 minutes.  Stretch or roll each ball into a 6-8 inch oval. 

Preheat the grill on high for 10 minutes.  Turn down to medium high.  Brush olive oil on both sides of the dough and grill on both sides.