Best No Rise Grilled Chicama Flatbreads Recipes

Flatbread image

Provided by Bobby Flay

Time 4h15m

Yield 4 individual flatbreads or 1 large flatbread

Number Of Ingredients 5

1 1/2 cups warm water (105 to 110 degrees F);
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired.

Grilled Flatbread with Cucumber-Yogurt Salad image

Provided by Bobby Flay

Categories appetizer

Time 2h36m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all-purpose flour
2 tablespoons green olive oil, plus more for brushing
Salt and pepper
2 cucumbers, peeled and coarsely grated
8 ounces plain yogurt, drained through a strainer lined with cheesecloth for 1 hour
4 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons chopped fresh dill
Salt and freshly ground pepper
Dill sprigs

Steps:

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour up to 2 hours to create the sponge.
Put sponge in the bowl of an electric mixer. Using the dough hook, add flour 1/2 cup at a time to form dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 1 hour. Divide dough into 4 balls. Roll out into 6-inch circles.
Heat grill to high. Brush the dough with olive oil and season with pepper. Grill the bread for 2 1/2 to 3 minutes on each side. Remove from the grill and brush with more olive oil.
Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl. Season with salt and pepper, to taste. Garnish with fresh dill sprigs.