Grilled Flatbread

Name: Grilled Flatbread
Yield: Makes 4 flatbreads (Each 9-inches)
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 cup, water (8 ounces/227 grams), room temperature; 2 cups, bread flour (11 ounces/312 grams), plus more for work surface; 1 tablespoon, whole-wheat flour (optional); 2 teaspoons, sugar; 1 1/4 teaspoons, table salt; 1 teaspoon, instant yeast; 1/3 cup, Olive oil or 1 recipe Spicy garlic Oil (see recipe below); 2 ounces (57 grams), Parmesan cheese, finely grated (about 1 cup) (optional); 1/2 cup, coarsely chopped herbs, such as thyme, parsley, basil, marjoram, and oregano (optional); 3 tablespoons, sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving (optional); 1/2 cup, chopped fresh oregano leaves and 6 ounces (170 grams) crumbled feta (optional); 2 tablespoons, minced anchovy, mixed with 6 tablespoons chopped black or green olives (optional); 1/2 cup, basil pesto or tapenade (optional); 4 cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 1/2 teaspoon, red pepper flakes; 1/3 cup, extra-virgin olive oil

Desserts or Baked Goods
Grilling & Barbecue
Pizza
Breads

Appears in Cook's Illustrated July/August 2005

Many cuisines offer up some take on grilled flatbread. It can be eaten almost plain, merely slicked with our Spicy Garlic Oil, or dressed with any number of simple toppings other than tomatoes and cheese.

SERVES Makes 4 flatbreads (Each 9-inches)

TIME 2 hours, plus 1½ to 2 hours rising

Why This Recipe Works

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