And it’s just plain perfect when you want a piece of warm bread on the side of soup or salad, or to hold a slather of cheese or hummus as an appetizer. I am usually completely terrified of anything involving yeast, but this one never fails me. Sometimes they are unleavened (meaning nothing that will make them rise) and some (like this recipe) have just enough yeast to give it a small lift. What is flatbread?įlatbread is bread that is, well, flat. Grilled cheese sandwiches, grilled Caesar salad…all of these things that are normally made inside take on a magical quality with just that tiny bit of charred-ness you get only from the grill.Īnd one of my most favorite variations on this is just plain old flatbread. There’s something about bread on the grill that is just out of this world. Store leftover flatbread, untopped and well-wrapped, at room temperature for up to two days.PIN this recipe for Easy Grilled Flatbread now… So you can make it later! Storage information: The grilled flatbread is best the day it’s made. You can also top the flatbread like a pizza: try ricotta and chopped fresh tomatoes, or charred corn kernels, arugula, and shavings of Parmesan. Serve the flatbread with your favorite dips and accoutrements: we like whipped feta, burrata, olives, roasted red peppers, hummus, romesco, or muhummara. Remove the flatbread from the grill and brush with extra basting oil. Move your flatbread to the hotter section of your grill to brown any lighter sections, if needed. Brush the top with oil and then turn the bread over and cook for an additional 3 to 4 minutes, again watching closely and moving as needed, until the bread is firm, golden brown, and charred in spots. Watch closely and move as necessary to achieve your desired color. Cook for 3 to 4 minutes, until the bottom crust is golden brown. To grill the flatbread: Working with one flatbread at a time, brush one side of the prepared dough with the basting oil, and place it oil-side down onto a medium-hot section of the grill. ![]() For extra protection against sticking, use tongs to rub a wadded or folded paper towel coated in cooking oil over the grates. To prepare the grill: Use a grill brush to remove any residue and clean the grates. Use your fingertips to gently depress the round, then gently stretch, pull, and flatten the dough into a 10" round or into a 5" round if making 4 smaller flatbreads. Transfer one ball of dough to the prepared surface, and sprinkle the top with flour. To stretch the dough: Dust a pizza peel, thin wooden cutting board, or clean work surface with semolina flour or cornmeal. ![]() To make the basting oil: In a small bowl, whisk together the olive oil and garlic. Alternatively, see "tips," for instructions on how to cook these flatbreads on the stovetop or in the oven. If using a charcoal grill, set up two-zone grilling by banking the coals towards one side of the grill, which will create a hot and less-hot section. If using a gas grill, preheat to 350☏ to 400☏, then adjust some burners to medium-low and others to medium-high. Turn the dough seam-side down, cover, and let rest for at least 20 minutes and up to 1 hour, until it’s relaxed enough to stretch and shape. Shape each piece of dough into a rough ball by pulling the edges into the center. Learn moreīlog Why kneading isn’t always the best way to develop bread dough Gently deflate it and divide it in half (about 270g each) or into quarters (about 135g each) for small flatbreads. Turn the dough out onto a lightly floured work surface. This forgiving dough will be fine with more or less time, but a longer rise will make shaping easier. This process, which is called a bowl fold, replaces kneading.Ĭover the bowl and let the dough rest at room temperature, undisturbed, for at least 30 minutes or for up to 3 hours. Repeat, turning the bowl 90° between each stretch, until the dough won’t elongate easily, about 8 to 12 times total. Cover and set aside.Īfter 30 minutes, use a bowl scraper or your wet hand to grab a section of dough from one side, lift it up, and press it down to the middle to seal. Scrape down the sides to gather the dough into a rough ball. Mix until a shaggy, sticky dough forms without any dry, floury patches. In a large bowl or bowl of a stand mixer fitted with the flat beater attachment, combine the flour, water, yeast, olive oil, and salt. To prepare the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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