Have you ever grilled bread along with that meat or veggies? It is a yummy addition to anything grilled...and usually there are few leftovers when these come warm from the grill.

We like to use whatever dough we have on hand. There are many recipes online for this, and you can use purchased dough too (a lot of people like Rhodes frozen dinner roll dough).

Today I made the dough from:

1 pckg yeast

1 c warm water

1 c ww flour 

 1+ c white flour (more for rolling out or if the dough is too sticky)

2 T olive oil

3 T brown sugar

1 t salt

I like to get the yeast going in the water before adding everything else, but I usually just throw all the rest in the Kitchen Aid to mix for a few minutes and then let it rise for about an hour.

I piece the dough into golf ball sized pieces and roll them out on floured board to about 1/4 inch. They need a few minutes to rise a bit;  then you can throw them right onto a hot grill for about 90 seconds on the first side once they puff a bit), and 30 seconds on the 2nd. The thinner they are, the faster they cook (thicker is yummy too, you just get less surface area to put yumminess on).

Usually we just stack them in a folded kitchen towel as they cook and then serve them right away with butter, or to scoop up something fantastic with the meal. But you can make them into little pizzas, use focaccia toppings, make into tacos, or tear pieces off for an Indian style dish. (Gotta love the versatility.)

So if the kitchen is too hot to bake bread, but you want that fresh from the oven taste, give grill bread a shot. It might become your new favorite...