Grilled Flatbread Recipes

GRILLED FLATBREAD

Steps:

• Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

GRILLED MUSHROOM FLATBREAD

Steps:

• Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
• Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
• Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
• Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

GRILLED GARLIC FLATBREAD

Steps:

• Whisk 3 tablespoons olive oil, 1 minced garlic clove and 1/4 teaspoon each kosher salt, dried oregano and red pepper flakes. Stretch 1 pound pizza dough into a 1/2-inch-thick round. Brush with some of the garlic oil, flip onto the grill and cook over medium heat, covered, until puffy, 10 minutes. Brush with more of the oil, flip, cover and cook through, 5 more minutes. Brush with the remaining oil. Sprinkle with grated Parmesan.

GRILLED LEBANESE FLATBREAD

Steps:

• Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
• Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
• Cut the dough into 8 equally sized pieces and roll each one out until it's about 6 inches in diameter; don't worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za'atar, if you'd like. Serve immediately.

GRILLED FLATBREAD

Steps:

• Heat grill until hot.
• Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
• Add olive oil, flour and salt and mix to combine.
• Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
• Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
• Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
• Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
• Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
• Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.

GRILLED FLATBREAD

Steps:

• Preheat a grill to high.
• Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
• Yield: 2 3/4 cups oil
• Prep Time: 10 to 15 minutes

GRILLED ELOTE FLATBREAD

Steps:

• Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl., On a lightly floured surface, roll or press dough to a 15x10-in. oval (about 1/4-in.-thick); place on a greased sheet of foil. Brush top with 1 tablespoon oil., Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes on each side. Remove from grill; cool slightly., Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.