Grilled Flatbread

Name: Grilled Flatbread
Yield: Makes 4 flatbreads (Each 9-inches)
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 cup, water (8 ounces), room temperature; 2 cups, bread flour (11 ounces), plus more for work surface; 1 tablespoon, whole-wheat flour (optional); 2 teaspoons, sugar; 1 1/4 teaspoons, table salt; 1 teaspoon, instant yeast; 1/3 cup, Olive oil or 1 recipe Spicy garlic Oil (see recipe below); 2 ounces, Parmesan cheese, finely grated (about 1 cup) (optional); 1/2 cup, coarsely chopped herbs, such as thyme, parsley, basil, marjoram, and oregano (optional); 3 tablespoons, sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving (optional); 1/2 cup, chopped fresh oregano leaves and 6 ounces crumbled feta (optional); 2 tablespoons, minced anchovy, mixed with 6 tablespoons chopped black or green olives (optional); 1/2 cup, basil pesto or tapenade (optional); 4 cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 1/2 teaspoon, red pepper flakes; 1/3 cup, extra-virgin olive oil

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Appears in Cook's Illustrated July/August 2005

Desserts or Baked Goods

Grilling & Barbecue

Pizza

Breads

SERVESMakes 4 flatbreads (Each 9-inches)

TIME2 hours, plus 1½ to 2 hours rising

WHY THIS RECIPE WORKS

The dough for our flatbread recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and ...

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