Grilled Peach and Burrata Sourdough Flatbread Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and within reach, as the cooking process happens very quickly over the high heat. Slice the peaches uniformly to ensure even caramelization and tear the burrata into bite-sized pieces so they are ready to be distributed instantly.

Have your grill preheated to 500 degrees and ensure the charcoal is glowing evenly without any cold spots, as consistent, intense heat is the secret to achieving that perfect, crispy sourdough texture in just a few minutes.

Instructions

Stretching and Preparing

1. 1Prepare the dough
   Stretch the sourdough dough into four individual flatbread shapes on a lightly floured surface. Ensure the dough is thin enough to crisp up quickly on the high-heat grill.
   Look for Dough is elastic and does not snap back
   Tip Let the dough sit at room temperature for at least 30 minutes before stretching for easier handling.

The dough should be stretched thin and evenly to ensure it cooks quickly without becoming doughy. Check that the surface is lightly floured to prevent sticking and that your workspace is clear, as the next phase requires swift, precise movements to manage the high-heat environment of the charcoal grill.

Grilling the Crust

2. 2Grill the flatbread
   Place the stretched dough directly over the 500 degree charcoal grill. Grill for approximately two minutes per side until the bread develops dark char marks and a crisp, golden-brown crust.
   Look for Surface is blistered and charred
   Tip Keep a close watch as the high heat will char the dough very rapidly.

The flatbread should develop a deep, charred aesthetic with a firm, crispy exterior. Watch for the dough to bubble up and puff in areas, indicating that the internal structure is cooking correctly. If the dough begins to burn too rapidly, move it to a cooler zone of the grill immediately.

Final Assembly

3. 3Assemble and finish
   Arrange the sliced peaches and torn pieces of burrata onto the hot grilled flatbread. Place briefly back into the heat until the cheese begins to blister, then drizzle with Calabrian chili honey and garnish with fresh torn mint leaves before serving.
   Look for Cheese is slightly melted and bubbling
   Tip Tearing the burrata by hand creates more surface area for the cheese to melt into the hot flatbread.

The flatbread is finished when the toppings are integrated and the cheese has softened significantly.

The aroma should be a mix of smoky sourdough, sweet peaches, and the spicy, floral scent of the Calabrian chili honey. The final product should be sliced immediately while the crust is at its peak crunch.

Common mistakes

A common mistake is overcrowding the grill, which causes the temperature to drop and leads to a soggy, chewy crust instead of a crispy one. Ensure there is enough space between the flatbreads to allow for proper airflow.

Another error is using peaches that are too ripe or soft; firm peaches hold up better to the intense heat and provide a better texture contrast against the soft, creamy burrata cheese.

How to tell it’s done

The flatbread is done when the edges are puffed, golden brown, and show distinct, dark char marks from the grill grates. The dough should feel crisp to the touch and sound hollow when tapped.

The peaches should be slightly softened and caramelized at the edges, while the burrata should be warm and beginning to lose its shape, creating a luscious, creamy layer that binds the toppings together.