Grilled flatbreads are much easier than making pizza and super versatile! They're fluffy, chewy, and perfect for hosting.
Servings: 8
For the Sourdough Flatbread:
- ½ cup Active Sourdough Starter, or Sourdough Discard
- 2 ½ cups All Purpose Flour
- ¾ cup Warm Water
- 2 tbsp. Olive Oil
- 2 ¼ tsp. Instant Yeast
- 1 tsp. Granulated Cane Sugar
- 1 tsp. Fine Sea Salt
- ½ tsp. Garlic Powder
- Equipment: Masterbuilt Gravity Series Charcoal Grill
For the Toppings:
- Burrata
- Baby Arugula
- Heirloom Tomatoes, thinly sliced
- Peaches, sliced and pitted
- Pesto
- Hot Honey