Cheesy Flatbread with Tomato Herb Salad
Serves 4
½ teaspoon active dry yeast
½ teaspoon sugar
½ cup of water
1¼ cup flour
Salt and pepper
5 tablespoons olive oil
6-9 ounces feta, queso fresco, or a combination of both, crumbled
2 tablespoons dried oregano
10 sprigs cilantro, coarsely chopped
10 sprigs dill, coarsely chopped
3-5 sprigs chives, coarsely chopped
¼ bunch of parsley, about ½ cup, coarsely chopped
1 pint cherry tomatoes, halved
1 jalapeno, seeded and finely chopped (optional)
To make the dough, mix the yeast, sugar, and water together in a small bowl. Let this stand for a few minutes.
In a separate bowl, mix together the flour and 1 teaspoon of salt. Make a well in the center of the flour mixture and add 2 tablespoons of oil and the yeast mixture. Gently incorporate the flour with the liquids until all of the flour is well combined.
Leaving the dough in the bowl, bring the dough together and form a ball. Cover the bowl with wrap or a kitchen towel, and place the dough in a warm place for 2 hours to proof.
Preheat the grill to medium heat (if you want to bake it, preheat the oven to 400°F).
Take the dough out of the bowl and place it on a lightly floured surface. If you want to make four individual flatbread’s, cut and divide the dough into 4 equal parts. If you want one larger flatbread, ignore this step to divide the dough up.
Flatten our one portion of the dough with your fingertips so that it’s about ½ inch thick. Spread the crumbled cheese all over the dough and sprinkle with oregano. Fold the dough over itself and extend it so that it’s 1 inch thick, at a maximum.
Lightly brush the entire outside of the dough with olive oil.
Place the flatbread on the grill and let it cook for about 5 minutes. Flip the flatbread over and grill for an additional 5 minutes. Season with oregano and more olive oil, if desired.
To make the tomato herb salad, in a medium bowl, combine the cilantro, dill, chives, parsley, cherry tomatoes, jalapeno, 3 tablespoons of olive oil, and salt and pepper, to taste. Mix well.
When you’re ready to eat, top the flatbread with the tomato herb salad.
This meal pairs very well with the Coffee-Rubbed Flank Steak with Chimichurri.
Enjoy!