by Sarah Steimer
- 2 1/2 teaspoons dry active yeast
- 4 3/4 cups all-purpose flour
- 2 1/4 cup whole-wheat flour
- 2 tablespoons kosher salt
- 1/2 cup sour cream (I used plain Greek yogurt)
- vegetable oil, for brushing
- toppings of your choice — I used basil pesto, fresh torn mozzarella and tomatoes
Dissolve the yeast in 3 cups warm water in a large bowl. Add both flours and mix with your fingers until a shaggy dough ball forms. Cover the bowl with a towel and let rest at room temperature for 20 minutes.
Sprinkle the salt over the dough and add the sour cream/yogurt. Knead until well incorporated and the dough pulls away from the sides of the bowl and holds together in a wet, loose ball. This should take about five minutes and will be pretty soft and wet. Cover the bowl again with a towel and let stand until doubled in size, 3-4 hours. Chill for about an hour before grilling so the dough is easier to handle. At this point, I froze half of the dough for later use.
Heat your grill to medium-hot. Divide the dough into portions — four or eight would be just fine! Flour your work surface and roll out or press the dough into a shape about 1/4-inch thick.
Brush the hot grill rack with a paper towel dipped in olive oil, held with tongs. Grill the flatbreads until lightly charred on one side, about 2-3 minutes, then flip with tongs and cook for an additional 1-2 minutes. Add toppings while the flatbreads are still warm.
Makes about 8 servings.
Recipe adapted from: Bon Appetit