Homemade flatbread with charmoula and ancho chile oil from The Grilling Book: The Definitive Guide from Bon Appétit by Adam Rapoport

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Notes about this recipe

  • Rutabaga on April 24, 2015

    The toppings for this flatbread are a delicious combination of flavors. For the cheese, I used a combination of crumbled queso fresco and a dry Greek feta. I let the dough rise for about five hours before putting it in the fridge, which may be the reason the flatbreads really puffed up on the grill. But they were very tender and the addition of whole wheat flour helped the flatbreads stand up to the strong flavors of the toppings. I substituted Greek yogurt for the sour cream in the bread. Next time, I will spread the calls out over the entire grill so they will cook more evenly, as I had neglected to do that, which meant a lot more turning to get them to cook thoroughly. I also found it difficult to strain out the dried pepper after pureeing it with the oil. The Vitamix really pulverized the pepper, and this left me with a thick sludge that sank heavily below the oil. Perhaps is would be better to go easier on the blender in order to better strain out larger pieces.

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