Name: Grilled Stuffed Bread
Cook time: 43200 s
Total time: 43200 s
Yield: 4-6 grilled breads
Ingredients: For the dough; 1 kg AP flour; 600 gr water; 50 gr extra virgin olive oil; 15 gr sugar; 10 gr dry yeast; 10 gr salt; For the filling; 1 bunch of mustard greens; 1 bunch of arugula leaves; 1 bunch of spinach; 1 1/2 cloves of garlic; 1 green chili; 2 1/2 spring onions; Salt; Extra virgin olive oil; handful A of cheese mix (Kashkaval, Feta, Mozzarella)

BenGingi

I’m super excited to share with you this recipe my Gingis! Tomorrow, we celebrate the Israeli Independence Day, which like most other Independence Days, will be full of grilled treats. I really believe not every grilling session has to be dedicated to meat. And with that being said, I wanted to share with you guys an idea for a super easy flatbread you can stuff with a beautiful herb mix, a little bit of cheese, then grill on open fire. The result is a super crispy, smokey flatbread, that would be awesome to accompany all your small plates around the table. 


Grilled Stuffed Bread

Start by mixing the dough- in a bowl combine water, sugar, yeast, flour, olive oil and salt. Mix together until you get a homogeneous, cohesive dough. 

Then, knead the dough on a working surface for 8 to 10 minutes until you get a smooth, elastic dough. 

Round the dough into a tight ball, place it in a bowl, cover it with plastic wrap, and let it sit in the fridge overnight.

The day after- when you're ready to bake, start by lighting up your charcoal grill. While the grill is heating up, remove the dough from the fridge and let it rest at room temperature for 30 minutes before shaping your bread. 

To make the filling- start by chopping all the leaves and add salt and olive oil. Give it a quick mix and set it aside for at least 30 minutes. This way, the herbs will break down a little bit and the salt will enhance their flavor. It will be easier to cook them in the bread once we grill it.

Slice the garlic, chili and spring onions as thinly as possible and add them to the leaves mix. 

A of cheese mix (Kashkaval, Feta, Mozzarella)

Crumble in the cheese and give it a quick mix. 

Divide the dough into 250 to 400 g pieces. 

Open each piece into a flat, round sheet, on an oiled tray. 

Place the leaves and cheese mix on top, and fold it in half. 

Pinch the edges so that there is no filling coming out while baking.

Oil your hands, gently lift the stuffed flatbread from the bottom, and transfer it slowly and gently onto the grill grate. Be careful not to let the fire be too strong as it will burn the bread. We want to have a nice heat, but no flames. 

After 2-3 minutes, using a metal spatula, flip the flatbread over and cook for an additional 2 to 3 minutes. 

Remove from the heat and cut immediately. 

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