Grilled Flatbreads

By lorik

Ingredients

• Variation from Cuisine at Home:
• Makes 4 medium flatbreads
• 3 cups bread flour (396 g)
• 1 teaspoon kosher salt (3.5 g)
• 1 teaspoon instant yeast (4 g)
• 1 1/4 cups warm water (292.5 g)
• 1/4 cup extra-virgin olive oil (43 g), plus more for brushing
• Flaky salt, for finishing
• Leaves of 1 to 2 sprigs rosemary, for finishing
• PULSE:
• 3 1/4 cups self-rising flour, plus more for rolling
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. kosher salt
• COMBINE:
• 1 cup sour cream
• 1/2 cup buttermilk
• FINISHING OIL:
• 1/4 cup olive oil
• 1 –2 cloves garlic, smashed, or fresh rosemary or thyme sprigs

Details

Adapted from food52.com

Preparation

Step 1

In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine.
Make a well in the center of the bowl, and add the water and olive oil. Use a wooden spoon to mix until the mixture forms a shaggy mass.
On a lightly floured work surface, knead the dough until it forms a smooth ball, 6 to 9 minutes (or 3 to 4 minutes on medium speed in a stand mixer fitted with the dough hook).
Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, 30 minutes to 1 hour.
Preheat the grill or grill pan until smoking hot. Clean and oil the grates of the grill.
While the grill is heating up, divide the dough into four (roughly even) pieces; it will be on the sticky side, so oil your hands a little to make the dough easier to handle. Holding the dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Lightly oil both sides of the dough. (I do this on a baking sheet that is greased in oil -- I stretch the dough and place it onto the baking sheet, which is covered in oil. When I get out to the grill, I flip it over quickly to oil the other side, and, while it’s still in my hand, I throw it onto the grill grates).
Cook until golden brown, 3 to 4 minutes per side. When the breads are still hot from the grill, brush with more olive oil, and top with flaky salt and rosemary leaves. They are best warm, but will keep for a couple days too – they make for a good picnic lunch with chicken salad, a vessel for hummus or other dips, or -- my favorite -- slathered with pesto and ricotta cheese.

Variation:
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.

Recipe Ideas:

Rosemary-infused olive oil, Shredded fontina cheese, Shredded Asiago cheese, Grated Parmesan, Minced fresh rosemary, OFF HEAT, TOP WITH:
Minced fresh parsley.

Tre Colori:

Garlic-infused olive oil, Purchased basil pesto, Sliced fresh mozzarella, Sliced fresh tomatoes, OFF HEAT, TOP WITH: Fresh basil leaves.

Peach & Prosciutto:

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.