Past a certain point, it will over-proof. Why is my flatbread tough? If you leave the flatbread dough in the fridge too long, the yeast will continue to feed on the starches. How do you make flatbread pizza crispy? High heat is the best way to get a crispy flatbread, which is why this flatbread is grilled, resulting in an incredibly crunchy crust. How long will flatbread keep? Refrigerated flatbread must be used in less than 24 hours, but you can freeze it for months. My crust isn’t cooked on top Make the flatbread even thinner and keep the lid closed so the heat can travel to the top of the pizza. Lower the heat on your grill and remove it as soon as it’s done. My crust is burned on the bottom Take heart and try again. Sour cream gives the dough a sourdough quality but without hours of proofing – I’m not exaggerating when I tell you this is the most flavorful yeast-based dough I’ve ever worked with.Make the dough ahead for spontaneous and fun weeknight dinners.A master flatbread dough is a versatile base for sauces, cheese, chili oil, or seasonal produce.A pumpkin seed pesto adds moisture and has a bright tangy flavor that works perfectly with summer vegetables.Grilling gives this flatbread a satisfying crunchy texture and a slight char on the bottom.Simple ingredients like goat cheese (tangy – adds fat), pesto (tangy – adds acidity), corn (adds sweetness), tomato (juicy and umami), and arugula (fresh and peppery) are flavor affinities.If you are looking for a way to enjoy fresh seasonal vegetables (tomatoes, corn, zucchini) then this pizza has your name on it. If you don’t have a pizza oven, grilling is the best way to create restaurant quality flatbread. When you get the char just right, nothing beats the crunchy, chewy texture of grilled flatbread. Making flatbread on the grill is more art than science.
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