Grilled Flatbread
Grilled Flatbread requires around 45 minutes from start to finish. One serving contains 773 calories, 32g of protein, and 27g of fat. This recipe serves 8. It is perfect for The Fourth Of July. Only a few people really liked this bread. If you have cream, flour, kosher salt, and a few other ingredients on hand, you can make it.
Instructions
Dissolve yeast in 3 cups warm water ina large bowl.
Add all-purpose and wholewheat flours; mix with your fingertipsuntil a shaggy dough forms. Cover bowlwith plastic wrap and let rest at roomtemperature for 20 minutes.
Sprinkle salt over dough, then addsour cream; knead until well incorporatedand dough pulls away from sides of bowland holds together in a loose, wet ball,about 5 minutes (dough will be very softand wet; lightly moisten your hands toprevent sticking if needed). Cover bowlwith plastic wrap and let dough rise at roomtemperature for 30 minutes.
Knead dough an additional 4-5 timesto deflate. Cover and chill for up to 2 days.(Dough will develop in flavor and continueto rise slowly in refrigerator.) Alternatively,let dough stand at room temperature untildoubled in volume, 3-4 hours (the warmerand more humid your kitchen is, the fasterit will rise). Chill for 1 hour before grilling tomake it easier to handle.
Build a medium-hot fire in a charcoal grill,or heat a gas grill to high. Divide dough into8 equal portions. Generously flour a worksurface. Working with 1 or 2 portions at atime (depending on how many flatbreadswill fit on your grill), roll out dough or presswith your hands into a 1/4"-thick shape. (Itdoesn't have to be perfectly round.)
Brush grill rack with oil. Grill flatbreadsuntil lightly charred on one side and nolonger sticking to grill, 2-3 minutes. Usingtongs, turn flatbreads and grill until cookedthrough, 1-2 minutes longer.
Add desiredtoppings and serve warm.