Ignite a chimneyful of coals. When the coals are coated
in gray ash, pour out and spread evenly over one side of
the grill. Set the grill grate in place, cover, and allow to
preheat for 5 minutes. Or, if using a gas grill, heat it to
high. Scrape the grill grate clean.
- Working with one ball of dough at a time, with your
hands, stretch the dough into an oblong roughly 10
inches long and 6 inches across (or use a rolling pin).
Once you have two or three pieces stretched, lay them
out on the grill (above the coals) and cook, without
moving them, until the tops are bubbled and blistered and
the bottoms are charred in spots and light golden brown,
30 seconds to 1 minute. Flip with a large spatula, a pizza
peel, or tongs and cook until the second side is charred
and browned, another 30 seconds to 1 minute. Remove
from the grill and immediately brush with melted butter.
Transfer to a large plate and cover with a clean dish towel
while you cook the remaining breads, stacking them as
you make them.
TO COOK ON THE STOVETOP
Heat a large ridged grill pan over medium-high heat for
at least 10 minutes.
- Meanwhile, with your hands, stretch one ball of dough
into an oblong roughly 10 inches long and 6 inches
across (or use a rolling pin). Lay it in the grill pan and
cook, without moving it, until the top is covered in
bubbles and the bottom is charred along the grill marks
and pale brown across the rest of its surface, 1 to 1½
minutes. Carefully flip, using a metal spatula or tongs,