Serves: 6 flatbreads

Why this spice: Small-batch Collected Foods seasoning — aromatic, balanced, and built for real home cooking.

Ingredients

• 10 ounces (about 2 cups) bread flour
• 1 teaspoon kosher salt
• 1/2 teaspoon instant or rapid-rise yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil
• 6 1/2 ounces (about 3/4 cup plus 1 tablespoon) yogurt or whole milk

Directions

1. Combine flour, salt, yeast, and sugar in the bowl of a stand mixer and whisk until combined.
2. Add olive oil and the yogurt or milk and knead with a dough hook at low speed, until dough comes together into a smooth ball. Dough should stick slightly to the bottom of the bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes.
3. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
4. Turn dough out onto a floured work surface. Using a bench scraper or a knife, cut the dough into 6 equal pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
5. Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
6. Working with one ball of dough at a time, stretch dough with floured hands or a rolling pin into an oblong or circle roughly 10 inches long and 6 inches wide. Once you have 2 or 3 pieces stretched, lay them out directly above the hot side of the grill. Cook without moving, popping any large air bubbles with a knife or the edge of a spatula or pizza peel, until the bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or tongs and cook until the other side is charred and browned. Remove bread from the grill, transfer to a large plate, and cover with a clean dish towel to keep warm while you cook the remaining bread.

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