Grilled Flatbread
Lately, I find myself searching my favorite restaurants’ menus for flatbreads. Topped with different varieties of veggies, meat and cheese, I find these chewy little planks of bread to be fresher and more interesting than pizza. I also like the lighter options with flatbreads. Rather than heavy mozzarella and pepperoni, flatbreads often feature ingredients like fresh spinach and goat cheese.
Eager to customize a flatbread to my own tastes and have it whenever I want, I decided to try out my brother’s EASY recipe for grilled flatbread. It was simple, delicious and the perfect base for me to build a meal upon!
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon yeast dissolved in one cup of warm water with pinch of sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
Directions
- Place pinch of sugar in measuring cup. Add water and yeast. Mix and let stand until yeast is dissolved (three or four minutes).
- In a separate bowl, mix salt and flour together. Make a well in flour mixture and pour yeast water in. Add olive oil.
- Mix by hand, folding over until combined. NOTE: You may need to add a little more water if dough is crumbly. Dough should pull away from bowl easily.
- Form dough into ball and cover with a damp towel. Put it in a warm spot (I used a slightly warm oven that had been turned off) and let rise for two to four hours.
- After dough has doubled in size, divide it into two balls and roll each ball out to about 1/8-inch thick on a floured surface.
- Oil the grill to prevent sticking (I used a grill pan on the stove top, but any grill can be used).
- Place one piece of dough on medium hot grill at a time. Grill each side five or six minutes or until bread bubbles up and pulls loose easily from grill.
- Top flatbread with your favorite toppings (see my suggestions below).
Toppings
You can do anything you want on top of your flatbread! Here’s how topped mine (and it was deeeeeeelicious!):
- First I slathered a thick layer of hummus across the flatbread.
- Then I added chopped fresh spinach.
- Next I pan fried chicken tenders seasoned with tarragon and salt in a little butter and added those.
- Finally, I sprinkled fresh chopped tomatoes and crumbled goat cheese over the whole thing.
- Optional: Drizzle balsamic cream for a finishing touch!
- 3 cups all-purpose flour
- ½ teaspoon yeast dissolved in one cup of warm water with pinch of sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- Place pinch of sugar in measuring cup. Add water and yeast. Mix and let stand until yeast is dissolved (three or four minutes).
- In a separate bowl, mix salt and water together. Make a well in flour mixture and pour yeast water in. Add olive oil.
- Mix by hand, folding over until combined. NOTE: You may need to add a little more water if dough is crumbly. Dough should pull away from bowl easily.
- Form dough into ball and cover with a damp towel. Put it in a warm spot (I used a slightly warm oven that had been turned off) and let rise for two to four hours.
- After dough has doubled in size, divide it into two balls and roll each ball out to about ⅛-inch thick on a floured surface.
- Oil the grill to prevent sticking (I used a grill pan on the stove top, but any grill can be used).
- Place one piece of dough on medium hot grill at a time. Grill each side five or six minutes or until bread bubbles up and pulls loose easily from grill.
- Top with your favorite ingredients (I used chicken tenders, hummus, tomatoes, fresh spinach and goat cheese).