Grilled Sourdough Flatbread

In a medium bowl, or a stand mixer, add
2 tsp dry yeast
½ c water
½ c sourdough starter
¼ c rye flour
Stir to a cohesive mixture, then add

3 c All Purpose Flour, plus extra for dusting
1 pinch salt
¾ to 1 c water

Knead for 5-ish minutes, until the dough begins to feel like a springy ball and has a smooth texture

Proof until doubled in size

Divide and shape into 4 balls coated in olive oil, set on a sheet pan also coated in olive oil

Have on hand a sheet pan fitted with a cooling rack, tongs, olive oil, salt

On a high heat gas grill with cleaned and oiled grates, place your stretched-out doughs and let sit without disturbing for at least 3-4 minutes. Drizzle a little olive oil and sea salt over the top and when the dough releases itself cleanly from the grates, you can flip it. Drop the heat to low and cover for 3-5 ish minutes. Then flip it again. Repeat every 5-sih minutes until the bread is cooked. You will know that the bread is fully cooked when you tough it gently with your finger and bounces back. If a finger indent stays in the dough, that means that the dough is still uncooked and sticking, so it needs additional cooking time. The flatbreads generally take about 10-15 minutes to fully cook.