Grilled Flatbread: A Bold Mediterranean Inspired Meal
Make grilled flatbread with smoky romesco, melty cheese, and spicy chorizo. It’s a fast flavor-packed meal straight from the grill.
- Prep Time: 24 hours
- Cook Time: 7 minutes
- Total Time: 24 hours 7 minutes
- Yield: 2 flatbreads 1x
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
- 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.
- In a large mixing bowl, combine the flour and salt. Add the olive oil and pour in the activated yeast mixture.
- 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.
- 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.
- 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.
- Brush one side lightly with olive oil.
- Put the oiled side down on a hot, clean grill. Grill for 1-2 minutes, until bubbles form and the bottom has grill marks.
- Remove from the heat and add your toppings.
- Return to the heat and finish on indirect heat with the lid closed.
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