BBQed Bread - it's hella good

This is a delicious flatbread recipe that this guy makes at a Labor Day barbecue I go to every year. You can bake them or cook them on a griddle, but BBQed is by far the best.

Makes 8 breads

1 package active dry yeast

1 1/4 C warm water

2 3/4 C all-purpose flour (unbleached)

1/4 C whole wheat flour

2 tsp salt

2 tsp crushed fennel

Olive oil for brushing

Combine yeast and water, then let sit for 15 minutes, until the mixture becomes frothy. Mix in both flours. Beat in salt & fennel, knead for 5-7 minutes, and then place the dough in an oiled bowl - turning once to coat completely - the cover with plastic wrap and let rise for 1 hour or until doubled in volume.

Punch down the dough, cover again and let rise for an another 45 minutes. It should again double in volume.

Divide the dough into 8 balls, and place them on a floured cookie sheet. Cover with a damp towel and let rest another 20 minutes (note: this part is of dubious importance). Roll out the balls into 7-inch disks, and brush with olive oil. Place oil side down, and the bread will rise almost immediately. Turn once, and coat again with olive oil. They're done when they're nice and golden.

Bring this to your next BBQ and be a backyard hero.