Name: Grilled Torn Flatbread
Total time: 40 min
Ingredients: 8 ounces pizza dough , room temperature; Extra-virgin olive oil

Why This Recipe Works

This recipe creates charred yet plush torn fresh bread with minimal work. To get there, we started with store-bought pizza dough (though you can use homemade if you use a recipe that isn’t high hydration). Starting with room temperature pizza dough made it easier to stretch. Using a preheated, clean cooking grate allowed us to add the pizza dough directly to the grill without it sticking. Once on the grill, it only took a few minutes for the thin pizza dough to cook through and get some nice char marks. Before serving, we tore the bread and drizzled it with extra-virgin olive oil and flake sea salt, which stepped it up a notch.

Before You Begin

This recipe can easily be doubled to make multiple flatbreads; cook the pizza dough in 8 ounce portions one after another on the preheated grill. We developed this recipe with store-bought pizza dough. This bread is great served with dips like our Eggplant Dip with Scallions and Cilantro, charcuterie, and/or cheeses.

Instructions

Using your oiled fingertips and palms, gently press and stretch dough to form 8 ounces room-temperature pizza dough into 9-inch circle of even thickness on oiled rimmed baking sheet. Let rest at room temperature while preheating grill.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

Clean and oil cooking grate. Place dough directly on grill, over hotter side if using charcoal. Cook (covered if using gas) until dough has bubbles and bottom is spottily charred, about 2 minutes, rotating dough once during cooking. Flip dough and cook until bottom side is spottily charred, 1 to 2 minutes longer. Transfer to clean baking sheet or platter.

Let flatbread cool until easy to handle, about 5 minutes. Tear into rough pieces. Drizzle with oil and season with flake sea salt to taste. Serve.