Prepare the grill for in-direct cooking over medium heat (175° to 230☌).Serve warm or at room temperature with the topping(s) of your choice.įor the White Bean Puree with Roasted Garlic: If desired, keep warm over in-direct heat.Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. Within 1 to 2 minutes the undersides of the dough should crisp, darken, and harden, and the tops will puff slightly. Carefully lay the pieces of dough, a few at a time, over direct medium heat.

Stack the pieces of dough between sheets of parchment paper. As needed, add more oil to the surface to keep the dough moist and pliable. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. Using your fingers and the palms of your hands (oil them, too), stretch the dough to a length of about 8 inches.

Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, 56g to 85g each.

Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours. Prepare the grill for direct cooking over medium heat (175° to 230☌)

Turn it over to coat all sides and tightly cover the bowl with plastic wrap.

Form the dough into a ball and place in a lightly oiled bowl. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together.

Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). In the bowl of an electric stand mixer, combine the water, yeast, and sugar.Our Grilled Flat Bread recipe is the perfect sharer for a small get together or barbecue party. 2 tbsp plus 1 tsp extra-virgin olive oil, dividedġ can (425g) cannellini or navy beans, rinsedĥg loosely packed fresh Italian parsley leavesġ00g oil-packed sun-dried tomatoes, drainedġ small garlic clove or several roasted garlic clovesġ25g crumbled blue cheese, such as Maytag or Danishĥ7g walnuts, lightly toasted and coarsely choppedįresh Italian parsley leaves (optional), finely chopped

Flat bread toppings