MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Flatbread
 Categories: Breads, Dairy
      Yield: 8 Servings
 
  2 1/2 ts Active dry yeast
  4 3/4 c  All-purpose flour;
           - more for dusting
  2 1/4 c  Whole wheat flour
      2 tb Salt
    1/2 c  Sour cream
           Oil; for brushing

MMMMM--------------------------TOPPINGS-------------------------------
           Ancho chile oil
           Green Charmoula
           Grated Cotija or Parmesan
           - cheese
           Puréed black beans
           Avocado; sliced
           Radishes
           Pico de gallo
           Plum tomatoes; sliced
           Fresh basil
           Olive oil
           Crema or sour cream
 
  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 to 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 to 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.
  
  Brush grill rack with oil. Grill flatbreads until lightly charred
  on one side and no longer sticking to grill, 2 to 3 minutes. Using
  tongs, turn flatbreads and grill until cooked through, 1 to
  2 minutes more. Add desired toppings and serve warm.
  
  Recipe by Chad Robertson
  
  Recipe FROM: Bon Appétit, Jul 2012
  
  Formatted by: Dave Drum, Aug 16, 2012
  
  Uncle Dirty Dave's Archives
 
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