Nothing compares to fresh-baked bread, but in the Summer, who wants to have their hot oven on? Why not heat up the grill and make these stuffed flatbreads to satisfy your craving? I stuffed the bread with a variety of herbs, garlic, and farmer cheese, but feel free to experiment with different fillings. Like any bread, time is needed to prepare the dough. However, they can be made in advance, separated by parchment paper, and refrigerated until needed. Although the prep may take awhile, these flatbreads cook in no time and only require a couple minutes on each side before they are ready to enjoy. At your next barbecue, while your meat is resting, keep the grill hot and bake these flatbreads! Get the recipe by reading more.
From Fine Cooking Ingredients For the dough Directions These can be made ahead of time. To store: separate each bread with parchment paper and stack. Cover in saran wrap. Will keep in the fridge for 24-48 hours. Makes about 10.
Grilled Flatbreads Stuffed With Herbs and Cheese
1 Ib. 7-1/2 oz. (5-1/4 cups) unbleached all-purpose flour; more as needed
4 tsp. baking powder
4 tsp. kosher salt
2 tsp. granulated sugar
1/2 cup plain whole-milk yogurt
1 large egg
1/4 cup peanut or canola oil; more for brushing
For the filling
1-1/2 cups roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
1/4 cup unsalted cashews or blanched almonds
2 cloves garlic, chopped
1 Tbs. chopped fresh ginger
1 tsp. kosher salt
6 Tbs. peanut or canola oil; more as needed for the grill
2/3 cup farmer cheese or queso fresco, crumbled (3-1/2 oz.)
Melted butter for brushing
Kosher salt for sprinkling
From Fine Cooking
For the dough
These can be made ahead of time. To store: separate each bread with parchment paper and stack. Cover in saran wrap. Will keep in the fridge for 24-48 hours.
Makes about 10.