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posted: 5/29/2013 6:00 AM

Homemade Flatbread

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  • Grilled flatbread can be topped with your favorite cheese or wrapped around slices of grilled steak and vegetables.

    Grilled flatbread can be topped with your favorite cheese or wrapped around slices of grilled steak and vegetables.
    Courtesy Peden + Munk


2½ teaspoons active dry yeast

4¾ cups all-purpose flour, plus more for dusting

2¼ cups whole wheat flour

2 tablespoons kosher salt

½ cup sour cream

Vegetable oil, for brushing

Grated cotija or parmesan cheese, for topping

Dissolve yeast in 3 cups warm water in a large bowl. Add both flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.

Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.

Knead dough an additional 4 or 5 times to deflate. Do ahead: Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3 to 4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a ¼ -inch-thick shape.

Brush grill grate with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2 to 3 minutes. Using a metal spatula, turn flatbreads and grill until cooked through, 1 to 2 minutes longer.

Top with cheese and your toppings of choice and serve immediately.

Makes eight.

Cook's notes: Top the flatbread with cheese and vegetables, wrap it around grilled meat, or eat it straight off the grill. When making flatbreads, always work on a clean and well-oiled grill. And make sure to leave the dough on the grill long enough for it to take on a nice char (just like a steak).

"The Grilling Book: The Definitive Guide from Bon Appétit" edited by Adam Rapoport (2013 Andrews McMeel)

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