Grilled Spanish 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 SPANISH FLATBREAD

Steps:

• Make It
• Heat grill to medium heat. Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
• Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
• Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.

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 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 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.

GRILLED FLATBREAD WITH CHORIZO & PEPPERS

Steps:

• Heat grill to medium heat.
• Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
• Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
• Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.