Grilled Flatbread

Name: Grilled Flatbread
Ingredients: 2 1/2 teaspoons active dry yeast; 4 3/4 cups all-purpose flour plus more for dusting; 2 1/4 cups whole wheat flour; 2 tablespoons kosher salt; 1/2 cup sour cream; Vegetable oil (for brushing); , and grated Cotija or Parmesan cheese; Pureed black beans, sliced avocado, radishes, and pico de gallo; Sliced plum tomatoes, fresh basil, olive oil, crema (or sour cream)

10 ingredients

1 steps

Ingredients

2 1/2 teaspoons active dry yeast
4 3/4 cups all-purpose flour plus more for dusting
2 1/4 cups whole wheat flour
2 tablespoons kosher salt
1/2 cup sour cream
Vegetable oil (for brushing)
,
, and grated Cotija or Parmesan cheese
Pureed black beans, sliced avocado, radishes, and pico de gallo
Sliced plum tomatoes, fresh basil, olive oil, crema (or sour cream)

Directions

1

["Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.", "Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.", "Knead dough an additional 4-5 times to deflate. Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3-4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.", "Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4\"-thick shape. (It doesn't have to be perfectly round.)""