1½ cups lukewarm water about 100 F 1 tablespoon brown sugar 1 package active rapid-rise dry yeast 2 cups unbleached all-purpose flour, plus extra as needed. 2 cups whole wheat flour 1 teaspoon kosher salt
3 tablespoons olive oil, plus extra for oiling bowl and brushing on bread Cornmeal or Flour
Grilling Method: Direct/Indirect-medium Heat
Place lukewarm water in a large mixing bowl, sprinkle sugar and yeast on top and let sit until foamy, about 5 minutes. Combine salt and flour. Add to water, 1 cup at a time, until well incorporated. If very sticky, add extra flour, 1 tablespoon at a time, until soft and slightly sticky. Add 3 tablespoons oil; mix well until dough feels elastic. Turn the dough out onto a well-floured surface. Knead, adding extra flour to your work surface as necessary to prevent the dough from sticking, for 10 minutes, or until smooth and easy to work with. Clean and oil the bowl and place the dough in it. Cover with plastic wrap and let rise until it more than doubles in volume, about 1 hour. Punch dough down and knead on a lightly floured surface for several minutes or until smooth.
Divide dough into four 4"" balls and proceed with flatbread making instructions. (Dough may be made ahead, frozen until needed and thawed at room temperature.)
Makes 4 individual flatbreads.
To make flatbread:
Lightly sprinkle work surface with cornmeal or flour. Place dough directly in the middle of the work surface. Roll out gently into either a 12"" rectangle or circle, 1/8-inch thick. Brush both sides with olive oil and set aside until ready to grill.
Gently place dough in center of the cooking grate, directly over the heat for 2-4 minutes, until the bottom of the crust is well marked and browned. Remove from grill, brush with oil and cover with one of the toppings below. If using a gas grill, switch to indirect heat. Return flatbread to the center of the cooking grate and cook with the lid closed until bottom is well browned and cooked through about 5-10 minutes.
Remove from grill, drizzle with best-quality olive oil, and season with salt and pepper to taste. Slice and serve immediately.
NOTE: Season with more salt than you think you need. This bread craves salt!