Grilled Flatbread with Prosciutto, Arugula, Goat Cheese & Balsamic from Go Go Go Gourmet
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Transfer the dough to a large food container with a lid (not airtight). Cover and allow to rest at room temperature for approximately two hours. Dough is now ready to be used, although is much easier to handle when chilled. Refrigerate in a lidded container and use over the next 12 days.
Add the yeast, salt, sugar, olive oil and water to the bowl of a food processor fitted with a metal blade. Add all the flour at once, and run the processor until the dough comes together.