Arkansas Open-Fire Grilled Flatbreads with Local Cheeses

Introduction

There's nothing quite like the rich, smoky flavor of Arkansas Open-Fire Grilled Flatbreads cooked over the Arteflame grill. This recipe brings out the best in hand-stretched dough, grilling it to perfection on the flat top cooktop while local cheeses and garden-fresh vegetables create a deliciously melty topping. With no need for an oven or pans, you can cook everything perfectly on the Arteflame’s griddle surface!

Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 1 packet active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp melted butter (for grilling)
• 1 cup shredded local cheese (such as Arkansas Sharp Cheddar or Goat Cheese)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red onions, thinly sliced
• 1/4 cup fresh basil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp honey (optional, for drizzle)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the grill.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes until the griddle surface reaches optimal temperature.

Step 2: Prepare the flatbread dough

1. In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. Add flour and salt, mixing until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Cover and let rise for 1 hour until doubled in size.
5. Punch down the dough and divide into 4 equal portions.
6. Roll each portion into a thin round shape.

Step 3: Grill the flatbreads

1. Brush the Arteflame griddle surface with melted butter.
2. Place the flatbreads onto the griddle near the center for a crisp base.
3. Grill for 2-3 minutes until bubbles form, then flip.
4. Cook the other side for another 2-3 minutes until golden brown.

Step 4: Add the toppings

1. Sprinkle shredded cheese over the flatbreads while still on the grill.
2. Add tomatoes, red onions, and crushed red pepper flakes.
3. Cover with a large heat-proof bowl for 2 minutes to help melt the cheese.

Step 5: Garnish and serve

1. Remove flatbreads from the griddle.
2. Drizzle with honey if desired, and top with fresh basil.
3. Slice and serve immediately while warm.

Tips

• Use butter instead of olive oil for a rich, buttery flavor.
• Grill in the center for a crisp crust, then move to the edges for even cooking.
• Let the grill get hot enough before placing the dough on it.

Variations

• BBQ Chicken Flatbread: Add shredded grilled chicken, BBQ sauce, and smoked Gouda.
• Spicy Jalapeño & Cheddar: Top with sliced jalapeños and sharp white cheddar.
• Mediterranean Delight: Use feta, olives, and sun-dried tomatoes for a tangy kick.
• Fig & Prosciutto: Drizzle with balsamic glaze and add thinly sliced prosciutto.
• Pesto Veggie: Spread pesto on the base and top with grilled zucchini and mushrooms.

Conclusion

Cooking Arkansas-style open-fire grilled flatbreads on the Arteflame is a fun, delicious experience! These hand-stretched breads grill up beautifully on the flat cooktop, enhanced by fresh, local flavors. Try different toppings and enjoy outdoor cooking at its finest!

Best pairings

• A crisp Arkansas Chardonnay
• Grilled steak or pork chops for a heartier meal
• A fresh arugula salad with lemon vinaigrette
• Smoky grilled corn on the cob