You’ll love making this recipe. Not only is the dough is quick and easy to make, but grilling the flatbreads is also a blast for you and the family. Be creative and add any topping of your choice!
2 ¼ cup bread flour, divided
¾ cup plus 2 tablespoons warm water, divided
1 package dry yeast
1 tablespoon olive oil
2 teaspoons salt
1 tablespoon bread flour
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ freshly ground black pepper
2 minced garlic cloves
4 cups sliced tomatoes
1 cup finely chopped basil
Lightly spoon flour into bowl. Combine ¼ cup flour, ¼ cup plus 2 tablespoons warm water and yeast into large bowl, stir with whisk; let stand 30 minutes.
Add remaining ½ cup warm water, 1 tablespoon of olive oil and ¾ teaspoon salt. Blend well. Slowly add 2 cups of flour. Turn dough onto lightly floured surface; sprinkle with 1 Tablespoon flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes)
Place dough in large bowl coated olive oil turning to coat. Cover and let rise in warm place about 1 hour or until double in size.
Prepare grill to medium-high heat
Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into 6-inch circles on lightly floured surface. Place dough circles on lightly floured baking sheet ( or baking sheet covered with parchment paper). Place dough on grill rack coated with cooking spray and grill 2 minutes on each side until golden and crispy
Combine olive oil, balsamic vinegar, salt, pepper, and garlic in bowl and whisk together. Add tomatoes and toss gently. Spoon mixture onto each flatbread and sprinkle with basil. Serve immediately
I have also used pesto as a topping on flatbread and added sun dried tomatoes, olives, marinated artichokes and feta cheese. Bake at 350 degrees for 8 -10 minutes until cheese is warm and soft.
You can also spread goat cheese on flatbread, add slices of lox, silvers of purple onion and capers and warm at 350 degrees for 8 – 10 minutes.
Slice each flatbread into quarters and serve.