Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Grilled Flatbread
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- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 6 flatbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 341
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 272 mg
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 6 flatbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 341
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 9 mg
- Sodium
- 272 mg
Ingredients
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Directions
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21m
Intermediate
CLASS
- 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.
