Grilled Flatbread With Spicy Garlic Oil Recipe

Directions:

1. Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
3. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
4. For Gas Grill: light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes.
5. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat.
6. Brush grilled sides of 2 crusts generously with garlic oil; top each evenly with one-quarter of topping, if using. Return flatbreads to grill; cook uncovered until bottoms are well browned and toppings are heated through, 1 to 3 minutes. Transfer flatbreads to cutting board; repeat with remaining 2 crusts. Sprinkle flatbreads with salt to taste; cut into pieces and serve immediately.
7. Optional Topping Choices: choose one or more toppings for flatbread.
8. -2 ounces Parmesan cheese , finely grated (about 1 cup).
9. -1/2 cup coarsely chopped herbs , such as thyme, parsley, basil, marjoram, and oregano.
10. -3 tablespoons sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving.
11. -1/2 cup chopped fresh oregano leaves and 6 ounces crumbled feta.
12. -2 tablespoons minced anchovy , mixed with 6 tablespoons chopped black or green olives.
13. -1/2 cup basil pesto or tapenade.