INGREDIENTS:
- DOUGH
- 2 ½ teaspoons active dry yeast
- 4 ¾ cups all-purpose flour plus more for dusting
- 2 ¼ cups whole wheat flour
- 2 tablespoons kosher salt
- ½ cup sour cream
- Vegetable oil (for brushing )
- TOPPING SUGGESTIONS
- Ancho chile oil, Crema (or sour cream), Fresh basil, Grated Cotija or parmesan cheese,
- Green chermoula, Olive oil, Pico de gallo, Puréed black beans, Radishes, Sliced avocado, Sliced plum tomatoes
- Dissolve yeast in 3 cups of warm water in a large bowl. Add all-purpose and whole wheat flour. Mix with your fingertips until a shaggy dough forms—cover the bowl with plastic wrap.
- Let rest at room temperature for 20 minutes. Sprinkle salt over the dough. Add sour cream.
- Knead until well incorporated and dough pulls away from the sides of the bowl. It should hold together in a loose, wet ball, for about 5 minutes. The dough will be very soft and moist. Moisten your hands to prevent sticking if needed.
- Cover the bowl with plastic wrap and let it rise at room temperature for 30 minutes. Knead the dough 4 to 5 more times to deflate. Cover.
- Chill for as long as two days. The dough will develop in flavor and rise in the refrigerator. You can also let the dough stand at room temperature until it doubles in volume, about 3-4 hours. Warmer, more humid kitchens will see a faster rise time.
- Chill for one hour to make it easier to grill. Heat FIREDISC® cooker to medium-high. Divide dough into 8 equal portions. Flour a work surface.
- Roll out dough or press with your hands into a ¼-inch-thick shape. It doesn't have to be round. Brush the ‘disc with oil.
- Grill flatbreads until charred on one side and no longer sticking to the cooker, 2–3 minutes. Using the Ultimate Gripping Weapon, turn flatbreads and grill until cooked through. 1–2 minutes longer. Add desired toppings and serve warm.
- NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
