Flatbread dough keeps well in the refrigerator for several days. Simply punch it down occasionally. I recommend using Lake Erie Creamery’s Goat Cheese Pearls; they are simply divine.
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 2 2/3 cups lukewarm water
- 3 cups whole wheat pastry flour
- 1/4 cup extra-virgin olive oil
- 2 teaspoons kosher salt
- About 4 1/2 cups all-purpose flour
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped mixed herbs, such as rosemary, thyme and sage
- 8 ounces goat cheese, crumbled
In a large bowl, combine yeast and sugar with water. Let sit 5 minutes, or until foamy. Whisk in whole wheat flour, olive oil, and salt. Gradually add all-purpose flour until the dough comes together into a ball. Turn out onto a well-floured board and knead about 5 minutes, or until dough is soft but firm, adding flour as necessary to keep dough from sticking. Return dough to large bowl, which has been oiled, cover with plastic wrap, and refrigerate at least 8 hours. Preheat grill. Combine oil and chopped herbs and set aside. Punch dough down and divide into 8 equal portions. On a generously floured work surface, roll out each piece into an irregular 1/4 inch thick shape. Brush grill rack with oil. Grill flatbreads 2–3 minutes, or until lightly charred and no longer sticking to the grill. Using tongs, turn flatbreads, brush with herbed oil mixture and sprinkle with cheese. Grill 1–2 minutes longer, or until cooked through.