Summer Flatbread

Summer Flatbread

Ingredients:

Flatbread Dough

• ½ cup Bob’s Red Mill Gluten Free All Purpose Flour

• ½ cup Bob’s Red Mill Sweet White Rice Flour

• ¼ cup water

• 2 Tbsp extra virgin olive oil

• 1 large egg

• 1 tsp baking powder

• 1 tsp xanthan gum

• 1 tsp kosher salt

Suggested Toppings

• 1-2 peaches, sliced

• 2 oz fresh arugula

• 2 oz prosciutto

• 1 oz grated Parmesan cheese

• drizzle of balsamic glaze

• ¼ tsp coarse sea salt

• ¼ tsp chili flakes 

In a bowl, combine the Bob’s Red Mill Gluten Free All Purpose Flour and Sweet White Rice Flour along with the baking powder, kosher salt, and xanthan gum. Form a well in the center of the dry ingredients and combine the water, extra virgin olive oil, and large egg. The dough will be quite sticky at first, but will eventually form a smooth ball. Knead for 5-10 minutes, and allow to rest for 20-30 minutes.

Grill the sliced peaches 2-3 minutes per side until they have beautiful grill marks and reserve for later. When the dough is finished resting, portion into two flatbreads. By hand or with a rolling pin, roll until ¼ inch thick on a floured surface. Grill 3-4 minutes on the first side until you see air bubbles forming. Flip and grill for an additional 3-4 minutes, moderating the heat. 

These flatbreads are an incredibly versatile canvas for the toppings of your choice. I recommend a bed of arugula, shaved Parmesan, the grilled peaches, prosciutto, a drizzle of balsamic glaze, a sprinkle of coarse sea salt, and a final sprinkle of chili flake. Happy Summer!