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Italian or Indian? These flat round breads take just minutes to bake on the barbecue.

Baking bread over a fire was a routine chore among early-day cooks. Using the barbecue, you can still capture the rustic character of breads baked this way and have fun watching them cook. Two that work very well are Italian pizza and Indian man-both flat, round loaves that cook in just a few minutes. Here we use frozen white or whole-wheat bread dough, but you can also start with I pound homemade basic bread dough. For pizzas, top grilled rounds with cheeses, herbs, meat, or fruit. Make one kind or let guests fashion their own combinations. To create a simplified version of the Indian sandwich, grill yogurt-marinated chicken breasts over medium-hot coals; then bake the bread when the coals have cooled some. Wrap the chewy bread around the chicken, and add yogurt-mint sauce and cucumber to taste.' Cooking over medium heat is the secret to baking on the grill. The time you can keep your hand at grill level is a fairly accurate gauge-4 to 5 seconds indicates medium temperature. If coals are too hot, the bread scorches before cooking. To start barbecue fire. About 45 minutes before cooking, spread a solid single layer of charcoal briquets over the firegrate of a barbecue with a lid. Mound briquets, ignite, and let burn until coals are just covered with gray ash, about 45 minutes. Spread into an even layer; put grill in place 4 to 6 inches above coals.
Grilled Individual Pizzas
 1 loaf (1 lb.) frozen whole-wheat or
 white bread dough, thawed
 About 2 tablespoons olive oil
 Toppings choices follow)
 Salt and pepper


Start barbecue fire (directions precede). On a floured board, divide dough into 4 equal pieces, and shape each into a ball. Roll out each ball to make a 5- to 6-inch wide round. Brush top with olive oil and place, oil side down, onto a piece of foil (about 10 by 12 in.). Lightly brush top with oil. With your hands, flatten round to 1/8 inch thick and 7 to 8 inches wide. Let stand, uncovered, at room temperature until slightly puffy, 15 to 25 minutes. Transport rounds (with foil) in a single layer on 12- by 15-inch baking sheets. When coals are medium (you can hold your hand at grill level only 4 to 5 seconds), lift foil supporting a bread round; flip over to put dough on the grill. Peel off and discard foil. Repeat, placing rounds slightly apart. Cook until golden brown on bottom, 2 to 3 minutes. With a wide spatula, transfer bread rounds to baking sheets, browned side up. Cover with topping choices; return to grill. Cover barbecue with lid, open vents, and cook until toppings are hot and bottom of bread is crisp and flecked with brown, 3 to 4 minutes. Remove from grill; add salt and pepper to taste. Serves 4. Toppings. Tomato and pesto. For each pizza, cut 1 large Roma-type tomato lengthwise into 1/2-inch slices. Place on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) until browned on both sides, about 5 minutes. Set aside. Spread I bread round with 2 tablespoons pesto sauce (homemade or prepared). Top with grilled tomato slices and 1/2 cup shredded mozzarella cheese. Per serving: 691 cal.; 23 g protein; 40 g fat,, 62 g carbo.; 946 mg sodium; 54 mg chol. Nectarine and basil. For each pizza, thinly slice 1 small pitted firm-ripe nectarine and mix with 1/2 teaspoon balsamic or seasoned rice vinegar and I teaspoon extra-virgin olive oil. Top 1 bread round with 1/2 cup shredded jack cheese and 2 tablespoons finely shredded parmesan cheese. With a slotted spoon, scatter nectarines over cheese. Sprinkle with 2 tablespoons finely shredded fresh or 1/2 teaspoon dry basil leaves and 1 tablespoon pine nuts. Per serving: 713 cal.; 26 g protein; 37 g fat, 74 g carbo.; 934 mg sodium; 46 mg chol. Pepperoni and pepper For each pizza, top 1 bread round with 1/2 cup shredded kuminost cheese; 1/4 cup well-drained canned roasted red peppers, cut into 1/2-inch-wide strips; and 8 thin slices (about 3/8 oz.) pepperoni sausage. per serving: 695 cal.; 27 g protein; 39 g fat,- 58g carbo.; 1,297 mg sodium; 72 mg chol. Blue and white cheeses. For each pizza, top I bread round with 1/2 cup shredded minster cheese, 3 tablespoons crumbled blue cheese, and 1 tablespoon thinly sliced chives or green onions. Per serving: 663 cal.; 27 g protein; 37g fat,- 55g carbo.; 1,257 mg sodium; 79 mg chol. Indian-style Chicken Sandwiches
 1 cup unflavored nonfat yogurt
 1 teaspoon curry powder
 1/4 teaspoon cayenne
 1 clove garlic, pressed or minced
 4 skinned and boned chicken breast
 halves (about 4 oz. each), rinsed
 and patted dry
 2 tablespoons chopped fresh or dry
 mint leaves
 1/2 teaspoon cumin seed
 1 loaf (1 lb.) frozen whole-wheat or
 white bread dough, thawed
 2 tablespoons salad oil
 1 small cucumber, peeled and thinly
 sliced
 Fresh mint sprigs (optional)
 Salt and pepper


In a bowl, mix 1 1/3 cup yogurt, curry powder, cayenne, and garlic with chicken to coat. Mix 2/3 cup yogurt, chopped mint, and cumin. If made ahead, cover both and chill up to 24 hours. Start barbecue fire (directions precede). On a floured board, divide dough into 4 equal pieces and shape each into a ball. Roll out each ball into a 5- to 6-inch-wide round. Brush top with oil and place, oil side down, onto a piece of foil (about 10 by 12 in.). Lightly brush top with oil. With your hands, flatten round to 1/8 inch thick and 7 to 8 inches wide. Let stand, uncovered, at room temperature until slightly puffy, 15 to 25 minutes. Transport rounds (with foil) in a single layer on 12- by 15-inch baking sheets. When coals are medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lift chicken from marinade and place on grill. Cook, turning once, until chicken is white in thickest part (cut to test), about 10 to 12 minutes total. Remove from grill; keep warm. When coals have cooled to medium (you can hold your hand at grill level for 4 to 5 seconds), lift foil supporting a bread round; flip over to put dough onto grill. Peel off and discard foil. Repeat with remaining rounds. When dough is golden on bottom, 2 to 3 minutes, turn over with a wide spatula; cook until bottom is golden but still pliable, 2 to 3 minutes longer. Transfer chicken, bread, cucumber, and yogurt sauce to a platter. To eat, place chicken in a warm bread round; add yogurt sauce, cucumber, mint sprigs, and salt and pepper to taste; fold bread over to enclose. Makes 4 servings. Per serving: 531 cal.; 38 g protein; 14 g fa t,- 60 g carbo.; 667 mg sodium; 73 mg chol. r-i
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Title Annotation:recipes
Publication:Sunset
Date:Sep 1, 1990
Words:1167
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