GRILLED FLATBREAD
Provided by Food Network
Categories side-dish
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 7
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 FLATBREADS
Provided by Bon Appétit Test Kitchen
Categories Bread Mixer Side Low Fat Father's Day Backyard BBQ Spring Summer Grill Grill/Barbecue Healthy Party Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute.
- Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.
- Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.
- Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.
- Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1-1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.
GRILLED FLATBREAD
Put flatbread on the grill while cooking other meats and veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
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.
STOVETOP GRILLED MINT FLATBREADS
This thin flatbread is a great alternative to tortillas and considering it is an unleavened type of bread it is pretty fast and easy to make. It can be served as a wrap or accompaniment to salads and barbeque. It is especially great when served with Middle-Eastern-style dishes.
Provided by Kristina S
Categories Quick Bread
Time 37m
Yield 6
Number Of Ingredients 9
Steps:
- Mix whole wheat flour, all-purpose flour, onion powder, and salt together in a large bowl.
- Mix yogurt, sour cream, and olive oil together in a separate bowl; stir in dried mint. Pour over flour mixture and mix with a wooden spoon until well-combined.
- Turn dough out onto a well-floured work surface. Knead dough until smooth and elastic, dusting with flour until it is no longer sticky, 8 to 10 minutes. Cover the dough with plastic wrap and let it rest, about 10 minutes.
- Divide dough into 6 small balls and roll each piece out into a thin circle.
- Heat a large skillet over medium-high heat. Brush with vegetable oil. Carefully transfer one flatbread into the hot skillet. Cook until bottom side is golden brown and slightly charred, about 1 minute. Brush raw side with oil and flip. Cook until golden, about 30 seconds. Transfer to serving dish. Repeat with remaining flatbreads.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 17.6 g, Cholesterol 3.9 mg, Fat 8.6 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 219.8 mg, Sugar 2.4 g
SKILLET GARLIC FLATBREAD
This goes so well with Mexican or Indian soups, lentils, beans, or chilies. I'm sure you could also use as a base for quick pizzas or brush with garlic butter for a tasty treat on its own!
Provided by laurieish
Categories Bread Quick Bread Recipes
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, and salt in a large bowl; add butter and crush into the flour mixture with hands until it resembles breadcrumbs.
- Mix hot water and garlic into the flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into discs.
- Cover dough with a clean kitchen towel and let sit for 20 minutes.
- Heat a cast-iron skillet over-medium high heat.
- Roll out one of the dough discs to about the size of your skillet. Cook in hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.
Nutrition Facts : Calories 156 calories, Carbohydrate 24.3 g, Cholesterol 12.2 mg, Fat 4.9 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 315.5 mg, Sugar 0.1 g
GRILLED FLATBREAD
Provided by Erin Jeanne McDowell
Categories side-dish
Time 25m
Yield 6 flatbreads
Number Of Ingredients 12
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.
GRILLED GARDEN VEGGIE FLATBREADS
Grilled flatbread is a tasty way to put fresh garden vegetables to use. It's so versatile: Simply change up the vegetables and cheese to suit your family's taste. It also works well indoors, cooked on a grill pan with a lid. -Carly Curtin, Ellicott City, Maryland.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 132 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 390mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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- Turn dough out onto a well-floured work surface. Knead dough for 8 to 10 minutes, until it's smooth and elastic, dusting with flour until it is no longer sticky.
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