This recipe is super easy to assemble and is perfect for a summertime appetizer. The beauty of homemade flatbread is that you can make the dough ahead and freeze for later use. Stockpile a few balls of dough. Nothing quite beats the freshness.
Wow! options
Flatbread can be wowed with all sorts of toppings. Switch out the figs with other fruits that pair well with beets such as grapes, pears, blackberries, or peaches. And if there’s a carnivore in your midst, tuck in some thinly shaved prosciutto before grilling.
Explore balsamic flavours
There are many different flavoured balsamic vinegars available. For this recipe try a fig-flavoured balsamic or a spicy chili balsamic for an added kick.
Grilled Flatbread with Figs and Beets
Ingredients
- 1 1/2 cups (350 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 2 tsp (10 mL) quick-rising yeast
- 2 tsp (10 mL) minced fresh rosemary
- 1/4 tsp (1 mL) granulated sugar
- Generous pinch salt
- 3/4 cup (180 mL) hot water, about 120 F (50 C)
- 2 tsp (10 mL) extra-virgin olive oil, plus extra for oiling bowl and grilling
- 1 medium-sized yellow beet, roasted, peeled, and thinly sliced on a mandolin
- 1 medium-sized red beet, roasted, peeled, and thinly sliced on a mandolin
- 6 large fresh figs, quartered
- 1/4 cup (60 mL) crumbled feta or goat cheese
- 1 cup (250 mL) baby arugula, washed and spun dry
- 1 Tbsp (15 mL) balsamic vinegar (see tip)
- 1 Tbsp (15 mL) extra-virgin olive oil
Nutrition
Per serving:
- calories267
- protein7 g
- fat7 g
- sat. fat2 g
- total carbohydrates46 g
- sugar16 g
- fibre4 g
- sodium165 mg
Directions
01
In food processor fitted with a metal blade, combine flour, yeast, rosemary, sugar, and pinch of salt. Pulse to mix. With machine running, pour in hot water and oil through feed tube. Process for 1 minute, or just until a ball forms. Continue to process for 35 to 45 seconds to knead dough.
02
With floured hands, shape into a smooth ball. Place in lightly oiled bowl. Cover and let rise in a warm draft-free place until doubled, about 1 hour. Punch dough down and proceed with recipe. Alternatively, place in a tightly sealed container and refrigerate for up to 8 hours or, if not using right away, tightly wrap and freeze for up to a month.
03
Grease barbecue and preheat to medium-high. Before rolling out, bring dough to room temperature. Using a lightly floured rolling pin and on a lightly floured surface, roll out dough into a 12 inch (30 mL) oval. Do not overwork or knead it. Have all your toppings ready before you place flatbread on grill.
04
Brush top of flatbread with oil. Place, oiled side down, on grill and barbecue with lid open until bottom side is golden brown, about 3 minutes. Carefully rotate flatbread with tongs to prevent burning. Brush top of flatbread with oil and turn dough over. Immediately arrange beet slices, figs, and cheese on top. Continue to grill with barbecue lid open for 3 more minutes, until cheese is melted and bottom of flatbread is golden. Rotate flatbread frequently, checking to see that the undersides are not charring. If flatbread is turning dark too quickly, turn off grill on one half of barbecue; slide flatbread to side of grill without the flame and close lid. Grill just until toppings are hot.
05
Transfer flatbread to cutting board. Scatter arugula overtop and drizzle with vinegar and oil. Season with salt and pepper, to taste, if you wish. Cut into wedges and serve.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
