Grilled Camp Bread
- ACTIVE: 30 MIN
- TOTAL TIME: 4 HRS 30 MIN
- SERVINGS: 4 large flat breads
This is Tim Love's version of Texas camp bread (a.k.a. pan de campo), the official state bread. It's called camp bread because it's usually cooked outside on a grill or in a cast-iron skillet set over an open fire. The classic recipe calls for baking powder as a leavener, but Love uses yeast instead to create a puffier, softer bread that becomes deliciously charred as it cooks.
- 1 envelope instant dry yeast
- 1 2/3 cups warm water
- Pinch of sugar
- 5 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for brushing
- In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, warm water and sugar and let stand until foamy, about 5 minutes. Add the flour, salt, pepper and the 1/4 cup of olive oil and mix at medium-low speed until a soft, supple dough forms, about 5 minutes. Form the dough into a ball and cut it into quarters. Lightly oil each piece and wrap individually in plastic. Refrigerate for at least 3 hours.
- Light a grill. On a lightly oiled work surface, unwrap one piece of dough and press and stretch it to a 12-by-8-inch rectangle. Transfer the dough to an oiled baking sheet. Repeat with the remaining dough. Brush the dough on both sides with oil. Grill the bread over moderate heat (working in batches, if necessary), turning occasionally, until puffed and lightly charred in spots, about 4 minutes total. Serve right away.
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