Grilled Flatbreads

By lorik

This easy, homemade bread is super delicious hot off the grill. Serve it as a tasty snack with the Infused Oil of choice, or use it as a base for pizza.

Ingredients

• PULSE:
• 31/4 cups self-rising flour, plus more for rolling
• 11/2 tsp. baking powder
• 11/2 tsp. kosher salt
• COMBINE:
• 1 cup sour cream
• 1/2 cup buttermilk
• Finishing Oil:
• Makes 1/4 cup
• Total time: 20 minutes
• 1/4 cup olive oil
• 1 –2 cloves garlic, smashed, or fresh rosemary or thyme sprigs
• Pizza Bianca:
• If you like the simplicity of bread and cheese, this
• delicious and deceptively simple pizza is for you.
• LIGHTLY TOP WITH:
• Rosemary-infused olive oil, Shredded fontina cheese, Shredded Asiago cheese, Grated Parmesan, Minced fresh rosemary, OFF HEAT, TOP WITH:
• Minced fresh parsley.
• Tre Colori:
• Keep it classic with this colorful and tasty take on a Margherita pizza. Now that’s Italian!
• LIGHTLY TOP WITH:
• Garlic-infused olive oil, Purchased basil pesto, Sliced fresh mozzarella, Sliced fresh tomatoes, OFF HEAT, TOP WITH: Fresh basil leaves.
• Peach & Prosciutto:
• Pork and fruit are perfect partners — but, when in season, try figs, pears, or fresh berries.
• LIGHTLY TOP WITH:
• Thyme-infused olive oil, Sliced fresh peaches, Julienned sliced prosciutto, Minced fresh thyme, OFF HEAT, TOP WITH: Micro greens or watercress, Crumbled ricotta salata, Drizzle of olive oil and balsamic vinegar.

Preparation

Step 1

Pulse Flour, Baking powder and salt in a food processor until combined.
Combine sour cream and buttermilk; add to flour mixture and process until dough forms a ball around blade. (If dough seems too wet, add a little more flour.)

Transfer dough to a lightly floured surface and dust with a little flour. Knead dough by hand until soft and smooth, 1–2 minutes.
Divide dough into eight equal pieces. Roll each piece on a lightly
floured surface, with a rolling pin, to 1/8- to 1/16-inch.
Stack rolled dough pieces between sheets of plastic wrap lightly coated with nonstick spray.

Prepare grill for two-zone grilling, heating one side to medium-high
and the other side to low. Brush grill grate with oil. Grill dough, one piece at a time, covered, on medium-high side until slightly puffy and bubbly, 1–2 minutes; flip and transfer to low side. Brush flatbread with oil, season with salt, and grill, covered, until bottom of bread is crisp, 1–2 minutes more.

Per flatbread: 250 cal; 6g total fat (4g sat); 21mg chol;
1134mg sodium; 40g carb; 1g fiber; 7g protein

TEST KITCHEN NOTE: When making pizza, add toppings after brushing flatbread with oil and seasoning with salt. Grill flatbread,
covered, until bottom of bread is crisp and any cheese is melted, 1-2 minutes more.

Finishing Oil:
Heat oil in a saucepan with preferred aromatic over medium-low until it simmers, about 5 minutes. Let oil cool; strain and discard aromatic
before using.

NOTE: Discard any unused finishing oil, it does not keep.