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A few weeks ago while I was supply shopping with my girlfriend, we both bought a package of pre-made frozen grilled flatbreads. Yeah yeah yeah, I know. shame on me. Every once in a while I need a break and since I’m the only one that eats these in my house, I’ll give in from time to time and let someone else take the reigns.
Now these weren’t expensive – maybe $7 for 12 but still… 7 bucks is 7 bucks.
Well this bothered me after I got home.. I hate ‘wasting’ money when I know I can make it cheaper and 10 bajillion times better.
So that Sunday I set out to make my own. I knew how to make them and had made them before but I only ever did it on a bbq and since Mr. Fantabulous and I HIGHLY disgaree about my getting a new bbq, I quit making these. Yes.. I protested making something that only *I* eat… yeah, not so genius there, huh? LOL
I mixed up the dough, rolled these puppies out when it was time and then broke out my cast iron indoor griddle pan. *Seriously LOVE that thing though it’s a PITA to clean!*
Grilled Flatbread
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Ingredients
Overnight Starter
- 3/4 cup bread flour
- 1/2 cup cool water
- 1/8 teaspoon instant yeast
Dough
Instructions
For the Starter
- In small bowl, combine the flour, water, and yeast
- Cover and let sit at room temperature for at least 8 hours, or overnight
For the Dough
- In the bowl of your mixer or the bucket of your bread machine, combine the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth
- Add the flour, salt, cheese, and parsley, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it’s smooth and passes the window pane test.
- Place the dough in an oiled bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes
- After the dough has risen, turn it out onto a lightly floured surface and divide it into 16 pieces.
Grill the Bread
- Roll each piece into a ball, cover with plastic wrap and let the dough rest for 10 minutes while you heat up the clean grill (can be outdoor grill or indoor grill pan).
- Preheat the grill to medium-high heat.
- Note: The dough can be covered and refrigerated for up to 3 hours at this point
- Roll the balls of dough to any shape as long as it’s about about 1/4″ thick.
- Brush one side of the dough lightly with some olive oil, and place it on a medium-hot section of the grill.
- Brush the top of the dough with olive oil.
- After 2 minutes, give the dough a quarter turn without flipping it over to make nice diamond-shaped grill marks.
- Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one.
- Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough
Notes
Options:
1 1/2 cups freshly grated Asiago cheese
2 tbsp dried parsley, or 1/4 cup chopped fresh
1 1/2 cups freshly grated Asiago cheese
2 teaspoon Buttermilk Ranch Seasoning
2 tablespoon roasted garlic
1 1/2 cups freshly grated Parmesan cheese
1 teaspoon oregano
Check out a few things I’ve made with these since grilling them…
If the starter is done late in the day, can you leave it until the next day to make the flatbreads.
Yes
Best Kitchen Wishes!