Grilled Spanish Flatbread Recipes

GRILLED FLATBREAD

Steps:

• Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

GRILLED FLATBREAD

Steps:

• Heat grill until hot.
• Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
• Add olive oil, flour and salt and mix to combine.
• Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
• Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
• Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
• Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
• Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
• Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.

GRILLED SPANISH FLATBREAD

Steps:

• Make It
• Heat grill to medium heat. Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
• Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
• Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.

GRILLED FLAT BREAD

Steps:

• Preheat grill or gill pan over medium heat.
• Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
• Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
• Remove bread from the grill to a cutting board, cut into pieces and serve warm.

GRILLED FLATBREAD

Steps:

• Preheat a grill to high.
• Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
• Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
• Yield: 2 3/4 cups oil
• Prep Time: 10 to 15 minutes

GRILLED LEBANESE FLATBREAD

Steps:

• Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
• Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
• Cut the dough into 8 equally sized pieces and roll each one out until it's about 6 inches in diameter; don't worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za'atar, if you'd like. Serve immediately.

GRILLED FLATBREADS WITH CARAMELIZED ONIONS, SAUSAGE, AND MANCHEGO CHEESE

Steps:

• Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.
• Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD: Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.
• Prepare barbecue (medium-high heat). Lightly flour 2 rimless baking sheets. Divide purchased pizza dough in half (if using). Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12x8-inch oval. Transfer to baking sheets. Spray top of flatbreads with nonstick spray.
• Invert flatbreads, sprayed side down, onto grill. Cook until grill marks appear and sides of bread are dry, 3 to 5 minutes. Return to same baking sheets, grilled side down. Spray uncooked side with nonstick spray. Turn flatbreads over on baking sheets, grilled side up. Sprinkle 3/4 cup cheese over each flatbread. Sprinkle onions, then sausage, over flatbreads, dividing equally. Sprinkle remaining 1/2 cup cheese over, dividing equally. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Transfer flatbreads, topping side up, to grill. Cover and cook until crusts are crisp and cheese melts, 3 to 5 minutes. Transfer to work surface. Cut into rectangles and serve.
• A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

GRILLED GARDEN VEGGIE FLATBREADS

Steps:

• Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

GRILLED FLATBREAD WITH CHORIZO & PEPPERS

Steps:

• Heat grill to medium heat.
• Brush 1 Tbsp. oil onto large sheet of parchment paper. Divide dough in half; place 1 piece on prepared parchment. Roll out to 14x8-inch rectangle or 12-inch round. Repeat with remaining oil, dough and second sheet of parchment. Transfer dough, parchment sides up, to grill; remove parchment.
• Grill 2 to 4 min. or until bottoms of crusts are lightly charred. Place, grilled sides up, on work surface.
• Top with salsa, chorizo, peppers and cheese. Grill 4 to 5 min. or until cheese is melted.

FLATBREAD FOR PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES

Steps:

• In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
• Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
• Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.