Not Baked?! Grilled Bread with Honey Butter

I’m sure that you’re aware of the fact that breads for the most part are baked, but what about this recipe? That’s right, we’ll be grilling bread! There is absolutely zero baking involved; all the cooking will be done on your stove. This bread is dense and delicious and you can pair it with another dish, or turn it into a flatbread! And it comes with a lovely pairing of honey butter, but feel free to make the butter and use it for other things; it is just so good ^_^ Have fun!

Ingredients:

·      1 ¼ cup warm water

·      1 tsp active dry yeast

·      3 cups bread flour

·      2 tbsp olive oil

·      1 tsp salt

·      1 tsp dried herbs (I used parsley, oregano, thyme, and basil)

·      1 tsp minced fresh garlic

·      ½ tsp pepper

·      1 stick (8 tbsp) butter, softened

·      ½ cup honey

Combine the warm water and yeast in a large bowl until dissolved. Add the flour, olive oil, and salt, and mix until a dough ball can be formed. Knead the dough on a floured surface until smooth and no longer sticky. Place the ball in a clean bowl lightly greased with oil, turn once to coat, and let it rise for 1-2 hours at room temperature, or 6-8 hours in the refrigerator.

In the meantime, you can make the honey butter. Place the honey in a small pot on the stove and heat to 235ºF (soft-ball). Once it’s reached temperature, quickly transfer the honey to a large mixing bowl and beat on high speed until cooled to room temperature. Add the butter and continue to beat until thoroughly combined. Place in a small bowl and set aside for now.

Combine the dried herbs, garlic, and pepper in a small bowl and set aside. Preheat a grill (or a stove-grill pan, which is what I used) on medium heat. Divide the dough into 12 equal pieces and form into flat rounds. Let each round rest for a minute, then roll as thin as you’d like (you can leave it fairly thick if you want to eat it by itself, or you can roll it really thin if you’ll use it for a pizza/flatbread). Brush the tops with olive oil, and place them oil side-down onto the grill, brushing the tops with oil. Keep moving the rounds on the grill to prevent sticking and burning and cook for about 4-6 minutes. Sprinkle the top with the herb-mixture with a bit more oil and continue to grill until fully cooked. Remove from the grill and enjoy by itself, with the honey butter you made, or add toppings while cooking! Yummy~