Perfect bread for pork, chicken or beef wraps! Also great for toasting with your favorite dip
3 cups all-purpose flour
2 teaspoons of Lowry Seasoning Salt
Pinch of salt
1 teaspoon sugar
1 tablespoon dry active yeast
1 1/4 cup warm water
Extra virgin olive oil as needed
Whisk together the sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and salt and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.)Â Knead into a rough ball. Cover and let rise for about an hour. **Inside an oven with the light on is the perfect rising temp**
When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them.
We cook these on an Electric Griddle, set to 400F. Cook for 2 mins each side.
Other ways to cook:
BBQ grill; the heat should be medium-high and the rack about 4 inches from the fire.
Stove Top:Â Heavy frying pan, on Med-high
Oven: You won`t get the `grilled`appearance, but can be baked at 400 for 5 – 8 minutes.
