Grilled Flatbread
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
53
Sourness
32
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Dissolve yeast in 3 cups warm water in a large bowl
2
Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms
3
Cover bowl with plastic wrap and let rest at room temperature for 20 minutes
4
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)
5
Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes
6
Knead dough an additional 4-5 times to deflate
7
Cover and chill for up to 2 days
8
(Dough will develop in flavor and continue to rise slowly in refrigerator
9
) 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)
10
Chill for 1 hour before grilling to make it easier to handle
11
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high
12
Divide dough into 8 equal portions
13
Generously flour a work surface
14
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
15
(It doesn't have to be perfectly round
16
) Brush grill rack with oil
17
Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2-3 minutes
18
Using tongs, turn flatbreads and grill until cooked through, 1-2 minutes longer
19
Add desired toppings and serve warm
20
Dissolve yeast in 3 cups warm water in a large bowl
21
Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms
22
Cover bowl with plastic wrap and let rest at room temperature for 20 minutes
23
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)
24
Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes
25
Knead dough an additional 4-5 times to deflate
26
Cover and chill for up to 2 days
27
(Dough will develop in flavor and continue to rise slowly in refrigerator
28
) 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)
29
Chill for 1 hour before grilling to make it easier to handle
30
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high
31
Divide dough into 8 equal portions
32
Generously flour a work surface
33
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
34
(It doesn't have to be perfectly round
35
) Brush grill rack with oil
36
Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2-3 minutes
37
Using tongs, turn flatbreads and grill until cooked through, 1-2 minutes longer
38
Add desired toppings and serve warm