These tasty flatbreads are perfect for a fresh appetizer.
Prep: 30 minutes
Cook: 12 minutes
Chilling time: 30 minutes
Total: 1 hour 12 minutes
The flatbread dough is adapted from The Cheese Board Collective Works.
The dough and balsamic reduction recipes below make enough for three flatbreads; extra dough can be stored in an oiled, airtight container (that is a few times the size of the dough to allow for expansion) in the fridge for up to 5 days, or in the freezer for up to 1 month. Bring the dough to room temperature before proceeding with the recipe.
Since this dough is fairly wet, necessary for easy stretching and a light, crisp crust, it is best kneaded in a stand mixer. If you must knead it by hand, add as little flour as possible to keep the dough from sticking to your hands and the kneading surface. If you don't have "00" pizzeria flour, use bread flour in its place; you may need to add more flour to the dough.
Each flatbread serves 4 as an appetizer.
Nutritional values are based on one of four servings, of one flatbread.