Grilled Garlic & Herb Flatbread

Preparation

Using blended cottage cheese creates flatbreads that even more savory and slightly chewier than a yogurt-based version. To avoid gummy flatbreads, knead the dough lightly just until it comes together, let it rest to relax the gluten and then roll each piece until thin. All this leads to a dough that cooks quickly, puffs dramatically and chars nicely on the hot grill. Pro tip: use just enough flour to prevent the dough from sticking to your work surface.

*This recipe originally ran stateside on HexClad.com.

1. In a blender carafe, combine cottage cheese and 1 tablespoon oil. Blend, adding up to 3 tablespoons water as needed, until smooth and thick. Transfer to a large mixing bowl and add herbs, baking powder, 1 teaspoon salt and ½ teaspoon pepper. Stir to combine. Add flour and stir well to full incorporate flour. Dough will be tacky.Transfer to a generously floured work surface. Knead a few times to bring dough together, then cover with a clean kitchen towel and let rest 20 minutes to relax dough.

2. Using a chef’s knife or bench scraper, cut dough into 8 (3-ounce/90-gram) pieces. Working with one piece at a time on a lightly floured surface, roll until very thin, about ⅛-inch/3-mm thick and 7-inches/18-cm wide. Rotate and flip flatbreads while rolling to prevent sticking to work surface. Place rolled flatbreads on a plate and use a pastry brush to remove excess flour; set aside.

3. In a small bowl, stir together remaining 2 tablespoons oil and garlic. 

4. Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes. Place a HexClad 12" Hybrid BBQ Grill Pan on grill. Working with one flatbread at a time, add to pan and cook until top starts to puff and bubble and bottom is lightly charred, about 2 minutes. Flip and cook until second side is browned and puffed, about 1 minute more. 

5. Transfer to a plate, lightly brush with some garlic oil and sprinkle with flaky salt. Repeat with remaining flatbreads and garlic oil. Serve warm or at room temperature. 

MAKE AHEAD TIPS

Make dough up to 8 hours in advance. Wrap tightly in plastic wrap and refrigerate, then cut into pieces and roll as directed.