Grilled Flatbread

The recipe Grilled Flatbread can be made in around 45 minutes. One portion of this dish contains roughly 32g of protein, 27g of fat, and a total of 777 calories. This recipe serves 8 and costs $1.23 per serving. A mixture of parmesan cheese, black beans, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a main course. This recipe is liked by 100 foodies and cooks. It is perfect for The Fourth Of July. It is brought to you by Epicurious. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Similar recipes include Grilled Cheese Flatbread, Grilled Garlic Flatbread, and Grilled Chickpea Flatbread.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Dissolve yeast in 3 cups warm water ina large bowl. Add all-purpose and wholewheat flours; mix with your fingertipsuntil a shaggy dough forms. Cover bowlwith plastic wrap and let rest at roomtemperature for 20 minutes. Sprinkle salt over dough, then addsour cream; knead until well incorporatedand dough pulls away from sides of bowland holds together in a loose, wet ball,about 5 minutes (dough will be very softand wet; lightly moisten your hands toprevent sticking if needed). Cover bowlwith plastic wrap and let dough rise at roomtemperature for 30 minutes. Knead dough an additional 4-5 timesto deflate. Cover and chill for up to 2 days.(Dough will develop in flavor and continueto rise slowly in refrigerator.) Alternatively,let dough stand at room temperature untildoubled in volume, 3-4 hours (the warmerand more humid your kitchen is, the fasterit will rise). Chill for 1 hour before grilling tomake it easier to handle. Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. Divide dough into8 equal portions. Generously flour a worksurface. Working with 1 or 2 portions at atime (depending on how many flatbreadswill fit on your grill), roll out dough or presswith your hands into a 1/4"-thick shape. (Itdoesn't have to be perfectly round.) Brush grill rack with oil. Grill flatbreadsuntil lightly charred on one side and nolonger sticking to grill, 2-3 minutes. Usingtongs, turn flatbreads and grill until cookedthrough, 1-2 minutes longer. Add desiredtoppings and serve warm.

 

Step by step:

1. Dissolve yeast in 3 cups warm water ina large bowl.

2. Add all-purpose and wholewheat flours; mix with your fingertipsuntil a shaggy dough forms. Cover bowlwith plastic wrap and let rest at roomtemperature for 20 minutes.

3. Sprinkle salt over dough, then addsour cream; knead until well incorporatedand dough pulls away from sides of bowland holds together in a loose, wet ball,about 5 minutes (dough will be very softand wet; lightly moisten your hands toprevent sticking if needed). Cover bowlwith plastic wrap and let dough rise at roomtemperature for 30 minutes.

4. Knead dough an additional 4-5 timesto deflate. Cover and chill for up to 2 days.(Dough will develop in flavor and continueto rise slowly in refrigerator.) Alternatively,let dough stand at room temperature untildoubled in volume, 3-4 hours (the warmerand more humid your kitchen is, the fasterit will rise). Chill for 1 hour before grilling tomake it easier to handle.

5. Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. Divide dough into8 equal portions. Generously flour a worksurface. Working with 1 or 2 portions at atime (depending on how many flatbreadswill fit on your grill), roll out dough or presswith your hands into a 1/4"-thick shape. (Itdoesn't have to be perfectly round.)

6. Brush grill rack with oil. Grill flatbreadsuntil lightly charred on one side and nolonger sticking to grill, 2-3 minutes. Usingtongs, turn flatbreads and grill until cookedthrough, 1-2 minutes longer.

7. Add desiredtoppings and serve warm.

Nutrition Information:

covered percent of daily need

 

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