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 FLATBREAD
Put flatbread on the grill while cooking other meats and veggies.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
Steps:
- 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.
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
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 SUMMER SQUASH
Grilled summer squash flavored with za'atar makes for a fresh, seasonal topping for these individual weeknight dinner pizzas. Simply grilled pizza dough is topped with a light layer of melted cheese and the squash, and is then finished with crumbled feta, cilantro and lemony red onions.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
- Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
- Combine 2 tablespoons za'atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za'atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
- Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za'atar, a pinch of salt and the cilantro.
Nutrition Facts : Calories 640, Fat 35 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 1968 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 20 grams, Sugar 5 grams
YOGURT FLATBREAD
Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 12 flatbreads
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
- Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
- To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
- Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
- When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
- To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.
GRILLED ZA'ATAR CHICKEN WITH GARLIC YOGURT AND CILANTRO
This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It's flexible, too - marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it's especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you're looking to substitute chicken breasts for the thighs, you can. Just watch them carefully; they're likely to cook faster than the dark meat.
Provided by Melissa Clark
Categories poultry, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za'atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
- While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
- To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.
GRILLED FLATBREADS WITH ZA'ATAR
Provided by Bill Granger
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
- Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
- Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za'atar. Serve warm or at room temperature.
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