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Grilled Flatbread: A Bold Mediterranean Inspired Meal

Life At The Table Grilled Flatbread. A grilled flatbread cut into pieces on a white plate sitting on a wooden table with a green napkin beside it.

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Make grilled flatbread with smoky romesco, melty cheese, and spicy chorizo. It’s a fast flavor-packed meal straight from the grill.

Ingredients

Units Scale
  • 1 3/4 cup AP flour, plus more for dusting
  • 3/4 teaspoon active dry yeast
  • 3/4 cup warm water (100-110˚F)
  • 3/4 teaspoons kosher salt
  • 1/2 tablespoon olive oil

Toppings

  • Romesco sauce
  • Mozzarella
  • Castelvetrano olives, halved
  • Chorizo slices
  • Shaved Manchego cheese
  • Sliced red onion
  • Fresh herbs

Instructions

  1. In a small bowl or measuring cup, combine the warm water, and active dry yeast. Stir gently to dissolve, then let it sit 5-10 minutes until the surface is foamy and bubbly. This confirms the yeast is alive and ready to work.
  2. In a large mixing bowl, combine the flour and salt. Add the olive oil and pour in the activated yeast mixture.
  3. Using your hands, stir together the dough until a shaggy mixture forms. Then turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, stretchy, and slightly tacky, but not sticky. As you knead, add a sprinkle of flour if the dough becomes sticky.
  4. Place the dough into a lightly oiled bowl, turning it to coat it with oil. Cover and refrigerate overnight or let it rise for 1-1/2 hours, or until doubled in size.
  5. Once risen, punch down the dough and turn it out onto a floured surface. Divide the dough in half. Gently stretch or roll each piece into an oval about 12-15 inches long by 6-8 inches wide. 
  6. Brush one side lightly with olive oil. 
  7. Put the oiled side down on a hot, clean grill. Grill for 1-2 minutes, until bubbles form and the bottom has grill marks. 
  8. Remove from the heat and add your toppings.
  9. Return to the heat and finish on indirect heat with the lid closed.
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