Reviews (2) Add Rating & Review 26 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3 Martha Stewart Member Rating: 5 stars 05/23/2018 I've got this recipe when it came out ('98) and enjoyed it so many times, but I moved and lost it. Glad I found it online. Good texture and flavor; I sometimes use coarse ground salt on it. My favorite way to serve it is with shish kebabs. The notes to vary water with humidity is very true to get better results here in the high elevation desert of NM. Martha Stewart Member Rating: Unrated 01/13/2013 Fixed this yesterday and doubled the recipe....used semolina flour, 1-1/3 cups. Also used about one tablespoon of King Arthur pizza dough flavoring. My husband grilled the flatbread on gas grill. Added wonderful flavor to dough. Cooked tomato topping---diced tomatoes, drained, garlic, basil, salt and pepper. Also used shredded mozzarella very lightly. This is a really good recipe if you want some kind of pizza---the pizza recipe I usually fix takes four hours from start to finish.
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Gallery Grilled Flatbread Credit: BEATRIZ DA COSTA Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 cup warm water (110 degrees) 1/2 teaspoon active dry yeast 1 tablespoon extra-virgin olive oil, plus more for bowl and brushing 1 1/3 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt, plus more to taste
Cook’s Notes Depending on the humidity, you may have to add or subtract a tablespoon of water when making the dough in step 1; it should have a smooth but slightly sticky consistency.
Gallery Grilled Flatbread Credit: BEATRIZ DA COSTA
Recipe Summary Servings: 4
Gallery
Grilled Flatbread Credit: BEATRIZ DA COSTA
Grilled Flatbread
Credit: BEATRIZ DA COSTA
Grilled Flatbread
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup warm water (110 degrees) 1/2 teaspoon active dry yeast 1 tablespoon extra-virgin olive oil, plus more for bowl and brushing 1 1/3 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt, plus more to taste
Directions
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.
Cook’s Notes Depending on the humidity, you may have to add or subtract a tablespoon of water when making the dough in step 1; it should have a smooth but slightly sticky consistency.
Cook’s Notes
Depending on the humidity, you may have to add or subtract a tablespoon of water when making the dough in step 1; it should have a smooth but slightly sticky consistency.
Reviews (2)
Add Rating & Review 26 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/23/2018 I've got this recipe when it came out ('98) and enjoyed it so many times, but I moved and lost it. Glad I found it online. Good texture and flavor; I sometimes use coarse ground salt on it. My favorite way to serve it is with shish kebabs. The notes to vary water with humidity is very true to get better results here in the high elevation desert of NM. Martha Stewart Member Rating: Unrated 01/13/2013 Fixed this yesterday and doubled the recipe....used semolina flour, 1-1/3 cups. Also used about one tablespoon of King Arthur pizza dough flavoring. My husband grilled the flatbread on gas grill. Added wonderful flavor to dough. Cooked tomato topping---diced tomatoes, drained, garlic, basil, salt and pepper. Also used shredded mozzarella very lightly. This is a really good recipe if you want some kind of pizza---the pizza recipe I usually fix takes four hours from start to finish.
Reviews (2)
Add Rating & Review 26 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3
Add Rating & Review
26 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3
26 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3
26 Ratings 5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3
5 star values: 7 4 star values: 9 3 star values: 7 2 star values: 0 1 star values: 3
Martha Stewart Member Rating: 5 stars 05/23/2018 I've got this recipe when it came out ('98) and enjoyed it so many times, but I moved and lost it. Glad I found it online. Good texture and flavor; I sometimes use coarse ground salt on it. My favorite way to serve it is with shish kebabs. The notes to vary water with humidity is very true to get better results here in the high elevation desert of NM. Martha Stewart Member Rating: Unrated 01/13/2013 Fixed this yesterday and doubled the recipe....used semolina flour, 1-1/3 cups. Also used about one tablespoon of King Arthur pizza dough flavoring. My husband grilled the flatbread on gas grill. Added wonderful flavor to dough. Cooked tomato topping---diced tomatoes, drained, garlic, basil, salt and pepper. Also used shredded mozzarella very lightly. This is a really good recipe if you want some kind of pizza---the pizza recipe I usually fix takes four hours from start to finish.Martha Stewart Member
Rating: 5 stars 05/23/2018
I’ve got this recipe when it came out (‘98) and enjoyed it so many times, but I moved and lost it. Glad I found it online. Good texture and flavor; I sometimes use coarse ground salt on it. My favorite way to serve it is with shish kebabs. The notes to vary water with humidity is very true to get better results here in the high elevation desert of NM.
Rating: 5 stars
Rating: Unrated 01/13/2013
Fixed this yesterday and doubled the recipe….used semolina flour, 1-1/3 cups. Also used about one tablespoon of King Arthur pizza dough flavoring. My husband grilled the flatbread on gas grill. Added wonderful flavor to dough. Cooked tomato topping—diced tomatoes, drained, garlic, basil, salt and pepper. Also used shredded mozzarella very lightly. This is a really good recipe if you want some kind of pizza—the pizza recipe I usually fix takes four hours from start to finish.
Rating: Unrated
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All Reviews for Grilled Flatbread
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