You know those recipes you see and immediately go, “I have to make this”? This, from Melissa Clark over at NYT Cooking, was one of them. I don’t know exactly what got me so excited, but who doesn’t love cheesy-doughy goodness? A free long weekend coming up meant I had time to make the dough on Saturday morning, let it rise, and prepare the flatbreads for dinner. Great cycling fuel, too, as F anticipated a long ride — and I a slightly shorter one — for Sunday morning.
I was unsure how to do the folding and re-rolling (probably should’ve watched Melissa Clark’s video first — oops), so my flatbreads ended up very doughy on one side and very cheesy on the other. That also could’ve come from using cubed rather than grated mozzarella. That said, I didn’t care because the dough is delicious. Dollop on some extra basil oil, sprinkle it with some salt, and you’ll be good to go. Feel free to stuff the flatbreads with whatever you want — I’d like to try olives next time — or don’t stuff them at all and just enjoy them with that delicious basil oil. The dough would also be amazing as pizza dough — after all, these are basically calzones.
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Stuffed Grilled Flatbreads with Basil Oil (adapted from Melissa Clark at NYT Cooking; makes 8 flatbreads, serving 6-8 people)
- Flatbreads + Filling:
- 1 tsp honey
- 7g active dry yeast
- 375g whole wheat flour
- 13g sea salt
- 3/4 cup plain yogurt
- 1 tbsp olive oil
- 250-375g plain/all-purpose flour (+ more for counter dusting)
- 200-300g mozzarella cheese, grated or cubed
- Basil Oil:
- 1/2 cup olive oil
- 50g fresh basil leaves
- 1 garlic clove OR 1/2 tsp garlic powder
- In a medium bowl, whisk together honey and 2 cups of warm water. Sprinkle the yeast over the water and stir until it dissolves.
- Gradually stir in the whole wheat flour, taking about 1 minute to stir everything together. Let the mixture rest uncovered for 15 minutes.
- Stir in the salt, yogurt, and olive oil, along with 250g (~2 cups) of the plain flour. Add more flour as needed, until the dough is too stiff to easily stir.
- Flour a flat surface and turn the dough out onto it. Knead the dough for about 10 minutes, or until it’s smooth, elastic, and only a little bit sticky.
- Place the dough in a large, lightly oiled bowl. Cover the bowl loosely with a dish towel and let the dough rise at room temperature until it doubles (~2-3 hours). If you want to make the flatbreads the next day, cover the bowl with plastic wrap and refrigerate it overnight.
- Make the basil oil by pureeing the fresh basil, olive oil, and garlic in a blender or food processor.
- After the dough has risen, turn it onto a floured surface and divide it into eight equal pieces. If the dough has warmed up too much, chill it for 30 minutes.
- On your floured surface, roll a piece of dough into a circle about 6in (15cm) across, or about 1/4in (1/2cm) thick. Brush it with some basil oil, then evenly distribute some mozzarella over the dough round. Fold edges of dough to the middle of the circle, pinching them together to seal in the filling. Re-roll the dough into a circle. Repeat with the rest of the dough pieces.
- Before cooking, brush each side of the dough rounds with some olive oil. Place the dough rounds either on a grill or in a skillet over medium heat, and cook for about 3 minutes per side (flip when the dough/bread starts to puff and bubble). Alternately, place the rounds on a baking sheet and bake them in the oven at 450F (230C) for 10-15 minutes.
- Before serving, brush each flatbread with some basil oil and sprinkle some salt over the top.