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Friday, August 10, 2012

Fire up the grill

Happy Friday dear readers! Since the weather this morning has been crummy, I've been spending the day dying fondant for my upcoming cake order, and making flatbread. If you've read some of my other blog posts, you'll know that I looooove doughs, all doughs, including pizza! So flatbread is right up my alley. It takes all day to make and rise, but the end result will be delish (I will give you the update next week). Here is the fabulous flatbread recipe, and a few pics to get you motivated:

Grilled Flatbread
Bon Appetit, July 2012
Serves 8



  • 2 1/2 teaspoons active dry yeast
  • 4 3/4 cups all-purpose flour plus more for dusting
  • 2 1/4 cups whole wheat flour
  • 2 tablespoons kosher salt
  • 1/2 cup sour cream
  • Vegetable oil (for brushing)

Topping Suggestions

  •  Ancho Chile OilGreen Charmoula, and grated Cotija or Parmesan cheese
  •  Puréed black beans, sliced avocado, radishes, and pico de gallo
  •  Sliced plum tomatoes, fresh basil, olive oil, and crema (or sour cream)


  1.  Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.
  2. Dough after step 1
    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 and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.
  3. Dough after step 2
    Knead dough an additional 4–5 times to deflate. 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, 3–4 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.
  4. 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 1/4-inch-thick shape. (It doesn't have to be perfectly round.)
  5. Brush grill rack with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2–3 minutes. Using tongs, turn flatbreads and grill until cooked through, 1–2 minutes longer. Add desired toppings and serve warm.

    Happy baking!

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