You can cook these tangy, cheddary flatbreads right on your outdoor grill! Drizzled with a simple, homemade garlic- and thyme-infused oil, cut them into pieces for a chewy-crispy snack or side or use them whole as a crust for your favorite pizza toppings.
Garlic olive oil:
⅔ cup extra-virgin olive oil
¼ cup fresh thyme sprigs, lightly packed
8 large cloves garlic, peeled and sliced
1 ½ cups warm water (110-115°
2 teaspoons sugar
1 (¼-ounce) package active dry yeast
3¼ - 3½ cups King Arthur Unbleached All-Purpose Flour
2 tablespoons extra-virgin olive oil
2 teaspoons salt
8 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
To make garlic-thyme oil:
COMBINE oil and thyme in a small saucepan. Submerge thyme sprigs in oil and place over medium heat until thyme is sizzling throughout. Remove from heat. Stir in garlic and let stand for about 2 hours.
POUR oil through strainer into small jar, pressing any remaining oil out of solids. Cover and refrigerate until needed or up to 10 days.
To make flatbread:
COMBINE warm water and sugar in the bowl of a mixer fitted with a dough hook, stirring until sugar is dissolved. Sprinkle yeast on top and let stand until yeast is dissolved and foamy, about 10 minutes.
ADD 3 cups of flour, oil and salt; knead mixture on medium speed for 5 minutes until smooth and elastic, adding more flour as needed if dough doesn't clean side of bowl (it will still be slightly sticky).
ADD cheese and knead for about 1 minute longer until well mixed in.
(Alternatively, make dough in food processor, kneading in cheese by hand at end, or make entirely by hand, kneading for 8 to 10 minutes.)
PLACE dough in oiled bowl, turning to coat, cover with plastic wrap and set aside to rise until doubled in volume, 1 to 2 hours. (If you don't wish to use all of dough immediately, you may refrigerate part of it for up to 2 days or freeze for up to 3 months; bring back to room temperature before shaping and baking.)
PREHEAT gas grill to medium-high.
PUNCH down dough and divide into 4 equal pieces. Press each piece into approximate 10-inch round. Brush top of each round with some of garlic oil.
PLACE rounds oiled-side-down on grill and cook until browned on underside, 2 to 4 minutes.
Brush tops with additional garlic-thyme oil, turn rounds over with tongs and cook until browned on second side and cooked through to center, 1 to 2 minutes longer.
REMOVE to cutting board. Drizzle with any remaining garlic-thyme oil, cut into pieces and serve.
This was a fun recipe to make and it turned out perfect -- ours looked just like the picture! We did add a few veggie toppings though to round it out - gotta have your veggies! NOTE: don't forget to allot for time for the dough to rise.