GRILLED FLATBREAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grilled Flatbread image

Provided by Chad Robertson

Categories     Bread     Fourth of July     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Family Reunion     Grill     Grill/Barbecue     Low Cholesterol     Sour Cream     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

2 1/2 teaspoons active dry yeast
4 3/4 cups all-purpose flour plus more for dusting
2 1/4 cups whole wheat flour
2 tablespoons kosher salt
1/2 cup sour cream
Vegetable oil (for brushing)
Topping suggestions:
Ancho Chile Oil , Green Charmoula , and grated Cotija or Parmesan cheese
Puréed black beans, sliced avocado, radishes, and pico de gallo
Sliced plum tomatoes, fresh basil, olive oil, crema (or sour cream)

Steps:

  • Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.
  • Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.
  • Knead dough an additional 4-5 times to deflate. Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3-4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4"-thick shape. (It doesn't have to be perfectly round.)
  • Brush grill rack with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2-3 minutes. Using tongs, turn flatbreads and grill until cooked through, 1-2 minutes longer. Add desired toppings and serve warm.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #5-ingredients-or-less     #flat-shapes     #breads     #oven     #easy     #broil     #dietary     #low-cholesterol     #low-in-something     #equipment     #grilling