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 FLATBREAD WITH STRACCHINO
As a lifelong lover of pizza, I am always experimenting with new and easy ways to satisfy my pizza cravings. This version takes two ready-to-use ingredients, Sardinian flatbread and Stracchino cheese from Lombardy, and mashes them up into a 5-minute full-flavor cheesy pizza party. No pizzaiolo experience required.
Provided by Food Network
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a grill over medium-high heat or char flatbread directly over the flame on a gas stovetop on both sides, about 3 minutes per side.
- Top each piece of charred flatbread evenly with the cheese and place on 2 half-sheet trays. Bake until the cheese has melted, 8 to 10 minutes.
- Meanwhile, in a small saucepan over low heat, simmer the garlic and rosemary in the olive oil until the garlic is very tender, 10 to 15 minutes.
- Remove the flatbread from the oven and drizzle with the fragrant oil. Once cool enough to handle, break each bread into large pieces and serve.
GRILLED ZA'ATAR FLATBREAD
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.
GRILLED LEBANESE FLATBREAD
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened bread, it requires some rising, though no more than an hour.
Provided by Mark Bittman
Categories project, side dish
Time 1h30m
Yield 8 breads
Number Of Ingredients 6
Steps:
- Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes, then add the flour and mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise somewhere warm for about an hour.
- Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the fire. When the dough has puffed up, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
- Cut the dough into 8 equally sized pieces and roll each one out until it's about 6 inches in diameter; don't worry about making these perfectly round, but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil; when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from the grill and sprinkle with the za'atar, if you'd like. Serve immediately.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 115 milligrams, Sugar 1 gram
GRILLED GARLIC FLATBREAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 1 minced garlic clove and 1/4 teaspoon each kosher salt, dried oregano and red pepper flakes. Stretch 1 pound pizza dough into a 1/2-inch-thick round. Brush with some of the garlic oil, flip onto the grill and cook over medium heat, covered, until puffy, 10 minutes. Brush with more of the oil, flip, cover and cook through, 5 more minutes. Brush with the remaining oil. Sprinkle with grated Parmesan.
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
GRILLED FLATBREAD
An exciting addition to a grilled meal... you can do it all on the grill! Depending on the humidity, you may need to add or subtract a tablespoon of water or flour to achieve a dough that is smooth and only slightly sticky before rising.
Provided by rsarahl
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill until hot.
- Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
- Add olive oil, flour and salt and mix to combine.
- Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
- Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
- Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
- Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
- Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
- Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.
Nutrition Facts : Calories 183.1, Fat 3.8, SaturatedFat 0.5, Sodium 582.5, Carbohydrate 32, Fiber 1.3, Sugar 0.1, Protein 4.5
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