Grilled Flatbread

For the dough

1. Mix flour, water, salt and olive oil in a bowl until combined.

2. Cover with a lid and let it sit on the counter overnight.

   Then 480 min of waiting

3. Shape into dough balls by tucking edges into the center to create a tight skin.

4. Place dough balls on a board and let rest at room temperature for at least 2–3 hours.

   Then 120 min of waiting

For the Zatar flatbread

5. Light one half of a charcoal grill, creating a strict two-zone fire (high direct heat on one side, lower heat on the other).

6. Roll out a dough ball on a floured surface until thin.

7. Brush top side of the dough with olive oil.

8. Place the dough oil-side down directly over the hot side of the grill.

9. Flip the flatbread once the underside is browned and charred, about 1–2 minutes.

10. Remove from grill, brush top side with olive oil, and generously sprinkle with zatar seasoning.

11. Beat the labneh with a spoon until smooth and drizzle with olive oil.

12. Slice the flatbread and serve with the prepared labneh.

For the Alsatian Tarte Flambée

13. Roll out a dough ball thin, brush one side with olive oil, and place oil-side down on the hot grill.

14. Grill until browned, then flip to cook the second side, about 1–2 minutes per side.

15. Remove from grill to top.

16. Spread a thin layer of crème fraîche over the flatbread.

17. Sprinkle with grated Gruyère cheese, then add pre-cooked sliced onions and pancetta.

18. Place the assembled flatbread on the cool side of the grill, cover with the lid, and let heat through until cheese melts, 2–3 minutes.

    Then 2 min of waiting

19. Remove from grill, slice, and serve.

For the Margherita pizza

20. Roll out a dough ball thin, brush one side with olive oil, and place oil-side down on the hot grill.

21. Grill until browned, then flip to cook the second side, about 1–2 minutes per side.

22. Remove from grill to top.

23. Brush the cooked side lightly with olive oil.

24. Sprinkle with freshly grated whole milk mozzarella, then dollop seasoned crushed tomatoes on top.

25. Return pizza to the grill, cover with lid, and cook until cheese is melted, 2–3 minutes.

    Then 2 min of waiting

26. Top with torn fresh basil, slice, and serve.

For the Seattle Dog flatbread

27. Grill hot dog on the hot side of the grill until charred on all sides, about 3–5 minutes.

28. Roll out a dough ball thin, brush with olive oil, and grill oil-side down on the hot grill.

29. Flip and cook second side until browned, about 1–2 minutes per side.

30. Remove flatbread from grill and spread cream cheese over the top.

31. Top with sliced cooked hot dog, pre-cooked onions, pancetta, pickled jalapeños, and a drizzle of mustard.

32. Return to the grill briefly to warm through, slice, and serve.