Grilled Flatbread with Wild Garlic
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Flatbreads for the May 1st barbecue.
This recipe was inspired by my grandmother. We both have very sensitive taste, low quality products don't satisfy us. We'd rather not eat than make compromises. For example, from a young age I didn't understand olives, those little black balls that appeared on all Romanian holiday platters. How can you eat such a thing? Many years passed until I discovered that what was available here didn't have much to do with quality olives. I ate olives at the Greeks', the Spanish (my favorites!) and the Italians and I understood their magic, I understood their taste. Same with my grandmother. I brought her some tuna and pasta from Italy. She frowned, saying they weren't good. Eventually she opened them just to not waste them. Her reaction was priceless! She called my mother to tell her she hadn't eaten such good canned fish since 1970 when she took lambs to Constanta. And these pastas are like hers, they don't turn to mush when boiled, where did Ioana get them? 😊 Like granddaughter, like grandmother.
My grandmother's latest discovery is olive oil. She received a bottle of oil from Italy from her son. He just told her not to cook with it, to put it in salads. A few days later, my grandmother calls in ecstasy: oh how good this oil is, I ate it on toasted bread with chopped wild garlic. That's how these flatbreads were born. I made two versions, the first with the filling on top, they're closer to my grandmother's version, the wild garlic taste remains intact, strong. The second version has the filling inside, the wild garlic sweetens slightly as it cooks on the grill. Choose which version appeals to you. The dough is exceptional, for how simple it is. Add a piece of cheese on the side and you're ready for a picnic on the green grass.
Ingredients
Dough
250 g all-purpose flour (type Bl55/550)
1/2 teaspoon salt
1/2 packet dry yeast (5 grams)
120 ml warm water
50 g Greek yogurt (10% fat)
2 tablespoons olive oil
Filling
50 g wild garlic
50 ml olive oil
sea salt
Pieces: 6
How to prepare grilled flatbread with wild garlic
- Mix the water with the yeast and let sit for 10 minutes in a warm place until it foams on top.
- Put the flour in a bowl and mix with the salt. Make a well in the middle and add the yogurt, 1 tablespoon of oil and the yeast mixture. Slowly pull the flour towards the center with your hand and gradually mix until the dough comes together. Now either continue and knead by hand for 10 minutes (gradually add another 1 tablespoon of oil at the end of kneading), or put the dough to knead one cycle in a bread machine (add 1 tablespoon of oil at the end of the kneading program), or knead in a food processor (5 minutes kneading, 5 minute pause and then another 3 minutes of kneading when you add 1 tablespoon of oil). The result will be a very elastic, even slightly sticky dough.
- Put the dough in a bowl greased with oil to rise, in a warm place until it doubles in volume (I left it at 30°C for 50 minutes).
- Chop the wild garlic as finely as possible and mix with the olive oil. If you're making a larger batch you can briefly blend them together in a food processor, just until the wild garlic is chopped in the oil.
- Turn the dough onto a floured work surface and divide into 6 equal pieces. Shape into balls.
- Version 1:
- Take each piece and roll out with back-and-forth motions into an elongated thin sheet.
- Cook the flatbreads on a hot grill pan over high heat for 5 minutes (without grease); cook until they get nice grill marks (about 2-3 minutes per side).
- Remove and spread with the chopped wild garlic; sprinkle with sea salt; cut into slices across the width and serve warm or at room temperature - Version 2:
- Take each piece of dough and roll out into an elongated sheet, but also roll it out 2-3 times in width so there's room for the filling
- Spread half the sheet with the chopped wild garlic; fold the empty half over the filling and press well with your fingers to seal the edges.
- Cook the flatbreads on a hot grill pan over high heat for 5 minutes (without grease); cook until they get nice grill marks (about 3 minutes per side).
- Remove and cut into slices across the width; serve warm or at room temperature
Aluatul framantat
Aluatul crescut
Aluatul taiat bucati
Foaie cu umplutura
Pite simple
Pite umplute
Coacem pitele pe gratar
Pite, varianta 1
