Grilled Homemade Flatbreads
I thought a chewy, flavored flatbread would go fantastically with this meal. I made them with six different toppings and they were all amazing, but you can tailor them to your t
astes. The lesson with this dish is that you can do whatever you want.
Note: The dough recipe comes from a Bill Granger piece that appeared in Bon Appétit.
1 1/4 cups warm water
1 teaspoon active dry yeast
3 cups flour, plus more for kneading and rolling out
2 teaspoons coarse salt
2 tablespoons olive oil, plus more for the bowl
roughly chopped fresh cilantro
olive oil heated with a clove of minced garlic
crushed, toasted fennel seeds
whatever ingredient you want!
FOR THE FLATBREAD:
1. Combine the water and yeast in a small bowl and let sit for 10 minutes or until the yeast dissolves.
2. Meanwhile, whisk the flour and salt together in a large bowl. Add the yeast mixture and two tablespoons of olive oil to the flour and stir together with a wooden spoon – the dough will be sticky and wet. Turn the dough out onto a floured surface and knead for six minutes or until smooth and quite elastic, incorporating extra flour as needed.
3. Oil a large bowl (about a tablespoon of olive oil should do) and place the dough in it, turning to coat. Cover with cling film and let it sit in a warm spot until it’s doubled in size, about 1 1/2 hours.
4. Preheat your grill to medium-high. Divide the dough into 6 pieces and roll each out until it’s quite thin (about 1/8″) on a floured surface. Grill the flatbreads for about 1 1/2 minutes on each side or until cooked through and slightly charred in spots.
As each flatbread comes off the grill, you’ll want to brush it generously with olive oil and top it either simply with salt or get a bit creative by sprinkling with sesame seeds, brushing with garlic-infused oil and tossing some chopped cilantro or another fresh herb on top, or heating a few spoonfuls of olive oil with a bit of smoky pimentón and brushing the richly colored oil generously on the bread and finishing with a few flakes of coarse salt…you get the idea.
Originally featured in At Mario Batali's For Dinner