Flatbread

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i will like to know if they can give us the temp and for how long we have to bake it. thanks

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The recipe was good, however, it forgot to mention oven temperature & how long it bakes. Had to guess.

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Chef Flay gives me confidence that I can accomplish Any recipe. He even at Times starts over.That Honesty allows for the Humanity to shine through.Plus,Chef Flay doesn't like "fussy" Foods.Nor do I.A real winner and no worries following directions.Cold rising works well overnight in refrigerator.Wet dough?Use Oil on Hands and Use a Grill.Watch for Flare~ups,so be carefull!

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The dough (every time I've made it, anyway is VERY wet and sticky, so you really can't knead the dough at all, and kneading is not necessary. I like to keep it on hand at all times. It will keep in the fridge happily for several days. Let it come up to room temperature before taking out of a baggie. I use eighths of it and roll them out on a well-floured surface until very thin. They make perfect individual pizzas baked in a 425F oven using a baking stone dusted with cornmeal. I build the pizzas on the stone, laying the rolled dough thereon and topping with whatever I have on hand, and bake for about 12-15 minutes. This dough is also a lovely stand-in for naan.

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Sorry y'all - I checked out the grilled flatbread recipe links via the episode and either received a page that had no cooking time/info or I found a page that told me "oops - can't be located".
So enlighten us and tell how to to prepare this delightful flatbread please.

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It's super easy. And to address the other comments, it's supposed to be grilled!!! If you click on the link where it says Episode: Flatbread, it will take you to the recipes and directions...

I was confused toooo. ;

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NOT. Hey genius, does your oven automatically recognize baking time and temp? Mine does not, so maybe you could update this with some more specifics.

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I have tried for years to make the perfect crust and this is it. It was not too thick after it cooked. It was light and chewy and with the toppings it was just the best. I am going to use this crust for every flatbread/pizza that I make from now on. Thanks Bobbi

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Anytime you put a yeast dough in the fridge or an otherwise cool place, it will take longer to rise. The upside is that you can make the dough and refrigerate it until ready. Even better is you will a bread that is much more flavorful and yeasty or "bready" tasting. The longer the yeast is in contact with the dough and slowly fermenting away, the more rich and flavorful the bread. You can certainly do quick-raised bread by putting your dough in a cold oven with the light on or on top of the fridge. The flavor will still be superior to chemically leavened (baking powder/soda bread.

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I'm new at making bread doughs. For some reason I thought you were supposed to refrigerate the dough when rising? Hmmm not sure about this one even though the recipe doesn't say to refrigerate I'm still curious if it left out a step?