Camp Bread

A grilled flat bread with char finishes that serves as a substantial vessel for any dip on race day. Fire up the grill, pick up a few lemons, limes, jalapenos and chiles then head to your garden for fresh herbs to create a winning combination of flavors.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 713 Calories

Ingredients

• 1 teaspoon cracked black pepper
• 1 tablespoon kosher salt
• 5 cups all-purpose flour, plus more for kneading
• ¼ cup olive oil, plus more for brushing
• ½ ounce active dry yeast
• 1 ⅔ cups warm water
• 1 tablespoon finely chopped fresh herbs such as rosemary or thyme
• 1 jalapeno or other chile, seeded, chopped
• Lemons or limes for juicing

Recipe Instructions

Step 1

Serve immediately.

Step 2

In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium speed.

Step 3

Stir yeast into warm water. Pour into flour mixture and mix until dough looks smooth.

Step 4

Remove dough from mixer and place on floured surface. Gently knead for 1 minute.

Step 5

Add finely chopped fresh herbs or chiles, if desired.

Step 6

Cut dough into four equal parts. Wrap tightly with plastic wrap; refrigerate for at least 1 hour.

Step 7

Unwrap dough and place on well-floured surface. Dust dough with flour and flatten dough with hands.

Step 8

Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out.

Step 9

Shape into rectangles then brush with olive oil; season with salt and pepper.

Step 10

On a medium hot grill, cook bread for 3 to 4 minutes per side. For citrus flavor, squeeze freshly squeezed lemon or lime juice over dough while it's grilling.