Grilled Olive Orange Fennel Flatbread Recipes

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GRILLED FLATBREAD



Grilled Flatbread image

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 25m

Yield 6 flatbreads

Number Of Ingredients 12

Vegetable oil, for the grill grates
1 cup whole milk
2 tablespoons honey
1 tablespoon unsalted butter, cut into a few pieces
1 3/4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika (optional)
3 tablespoons extra-virgin olive oil, plus more for brushing
Flaky sea salt
Fresh chopped herbs, such as rosemary, thyme or sage, for sprinkling

Steps:

  • Heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates or grill pan.
  • In a small saucepan, heat the milk, honey and butter over medium-low heat until just barely warm to the touch and the butter is melted.
  • In a medium bowl, whisk together both flours, the baking powder, kosher salt and paprika (if using) until well combined. Make a well in the center and pour in the 3 tablespoons olive oil, then the warm milk mixture. Stir well until the dough comes together, is well combined and relatively smooth. Divide the dough into 6 equal pieces and gently shape each into a ball.
  • On a lightly floured surface, roll out each ball into an oval about 1 inch thick. Brush each side with olive oil and place on a baking sheet.
  • Working one at a time, stretch the dough into an oval about 1/2 inch thick (brushing with more olive oil, if needed), then drape it over the hot grill grates. Grill until well charred, 2 to 3 minutes on the first side, then 2 to 4 minutes on the other side.
  • Remove the bread from the grill and lightly brush with olive oil, then season with flaky salt and sprinkle with fresh herbs. Serve immediately, while still warm.

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