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Grilled Flatbread

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Introduction

Grilled Flatbread is a delightful and versatile dish that captures the essence of simple yet flavor-packed culinary traditions. This recipe combines classic techniques with innovative twists to deliver an irresistible treat that can be enjoyed in various settings, from casual gatherings to sophisticated meals.

Tips for this Recipe

To ensure the perfect grilled flatbread, it’s crucial to let your dough rise adequately and maintain optimal temperatures. Experimenting with different heat settings on a gas grill can yield unique textures, while using an indoor electric griddle or stovetop skillet allows for greater flexibility in cooking scenarios.

Why you will love this recipe

Grilled Flatbread offers a delightful contrast between crispy edges and soft, fluffy interiors. The combination of flavors from the Ancho Chile Oil, Green Charmoula, and toppings such as Cotija cheese creates an explosion of tastes in every bite. Whether you’re grilling outdoinaside or indulging at home, this dish promises a memorable culinary experience.

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 4 3/4 cups all-purpose flour
  • 2 1/4 cups whole wheat flour
  • 2 tablespoons kosher salt
  • 1/2 cup sour cream
  • Vegetable oil (for brushing)

Advised Equipment

  1. Grill Set with Two Heat Plates & Burner Tubes
  2. Portable Gas Grill
  3. Indoor Electric Griddle
  4. Grill Lid with Steam Vent
  5. Gas Griddle Cooktop
  6. Silicone Baking Mat (15×10 inches)
  7. Pizza Stone & Peel Set
  8. Stainless Steel Skillet with Lid (12-inch)
  9. Outdoor Grilling Utensils Set

History of the Recipe

The art of grilling flatbread can be traced back to various cultures where bread-making and open flame cooking were integral parts of daily life. Over time, this technique evolved, embracing regional spices and ingredients that reflect the culinary heritage of each culture. The modern Grilled Flatbread recipe is a contemporary homage to these age-old practices.

Fun Facts about This Recipe

Grilling flatbread, often called ‘al pastor’ or street food in many Latin American and Middle Eastern countries, has transcended borders through immigrant cuisines. It exemplifies the global love for grilled dishes that combine simple ingredients into complex flavors. The ancho chile oil used as a glaze is not only delicious but also a nod to Mexico’s rich chili traditions.

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Grilled Flatbread

Grilled Flatbread

amanda

Equipment

  • - Grill Set with Two Heat Plates & Burner Tubes: Ideal for grilling various foods including flatbread, ensuring an even heat distribution and versatile cooking options.

  • - Portable Gas Grill: Compact and easy to use; offers a variety of temperature settings suitable for different types of bread.

  • - Indoor Electric Griddle: Provides consistent heat and is versatile enough for making flatbreads, ideal for indoor or countertop cooking.

  • - Grill Lid with Steam Vent: Controls the grilling environment; allows creation of a steamy atmosphere enhancing the texture of flatbread.

  • - Gas Griddle Cooktop: Offers high heat and large surface area suitable for baking flatbread directly on the griddle, ideal for stovetop cooking.

  • - Silicone Baking Mat (15x10 inches): Prevents sticking of flatbread to the grill or pan; useful in various grilling scenarios.

  • - Pizza Stone & Peel Set: Used also for baking flatbread on high heat surfaces like griddles or ovens, traditionally used for pizzas.

  • - Stainless Steel Skillet with Lid (12-inch): Allows cooking dough directly in the skillet, simulating a traditional flatbread grill experience.

  • - Outdoor Grilling Utensils Set: Includes tongs and spatulas designed for handling food on a grill during the grilling process of flatbreads.

Ingredients

  • 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)

  • 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)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.)
5

Instruction 5

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.
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