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Hometown Recipes: Grilled Flat Bread

By Erin Walgamuth

What do you do with frozen Bridgford Bread Dough when your refrigerator stops working and your ice cream turns to soup? You make flat bread to grill on the BBQ! Yep, I’m sorry to say that we got the bad news yesterday; it’s the compressor….aaarrrgggghh! So, the good news is that I made grilled flat bread and it was good so I thought you might enjoy it too.

You can find loaves of Bridgford Bread in the freezer section of most supermarkets, usually three loaves in a package.

This is not an official recipe, but more of a suggestion.

Rise time 2-3 hours at room temperature or until triple in size

Prep-time is about 15 minutes

Heat grill to medium

Grill time is about 3 minutes per side or until golden brown, but not hard


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1 loaf of frozen Bridgford Bread dough

Extra Virgin Olive Oil

Kosher or sea salt

Granulated garlic

Dried herbs of your choice

Cooking spray for loaf and for the grill

Spray a dinner plate lightly with cooking spray and put the frozen loaf on the plate. Spray the top of the loaf lightly with cooking spray; cover the loaf and plate loosely with plastic wrap. Let the dough proof until triple in size which will take 2-3 hours depending on how warm your kitchen is….who are we kidding, it’s summer!

When dough is triple in size, put it on a floured cutting board. Sprinkle a bit of flour over the top of the dough and punch it down with your fists to remove air. Use a sharp knife and cut the loaf into eight pieces. Use your hands to form each piece into a ball. You can use a rolling pin on the lightly floured cutting board to roll each ball into a circle or you can use your hands to shape it into a circle like you would if you were making pizza dough.

Note; you may want to use the rolling pin initially to form the shape of a circle, and then use your hands to finish forming a circle. It is best to have the circle be of even thickness if possible.

Use your hands or a pastry brush to generously distribute extra virgin olive oil over the top of each dough circle. Sprinkle each piece generously with salt, garlic and herbs. You can do this on both sides of the bread if you like!

Spray grill with cooking spray and cook bread about 3 minutes on each side or until grill marks are golden, edges are golden and bread is firm, but not hard.

You can tear off pieces of the warm bread and dip in a dipping sauce or just eat it as is. This is also great topped with chopped tomatoes and fresh basil.

Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.

If you would like to submit your own recipes, send them to recipes@hometownstation.comThis e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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