• Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint



    Yield: 6 pies

    • Ingredients
    • Yeast
      ½ oz.
    • White sugar
      ¼ cup
    • Milk, warmed
      ¼ cup
    • Egg
      1 ea.
    • Salt
      2 tsp.
    • Bread flour
      4 cups
    • Whole wheat flour, light
      ½ cup
    • Water
      1¼ cups
    • Olive oil, for brushing
      to taste


    • Ingredients
    • Red grapes, halved, chilled
      2 cups
    • Prosciutto sliced
      4 oz.
    • Crème fraiche
      1 cup
    • Lemon zest
      2 tsp.
    • Lemon juice
      1 Tbsp.
    • Olive oil
      1 Tbsp.
    • Tarragon
      1 Tbsp.
    • Chives
      3 Tbsp.
    • Mint, leaves
      as needed
    • Coarse sea salt
      to taste


    1. For the flatbread: In a medium bowl, combine the yeast, sugar, and warm milk and let the yeast bloom. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until you have smooth dough. Set aside for 1 hour in a warm place.
    2. For the crème fraiche: In a small bowl, combine the crème fraiche, lemon zest and juice, olive oil, and herbs. Stir to combine.
    3. To cook the flatbread: Divide the dough into 4-ounce portions and shape them into tennis size balls. Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 30 minutes. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out to about 1/8 inch. Brush with olive oil and grill on both sides until cooked, about 4 minutes per side.
    4. To serve: Top each warm flatbread with a dollop of the herbed crème fraiche, a few slices of the prosciutto, and a handful of the red grapes. Rip a few mint leaves over the top, drizzle with olive oil, sprinkle with coarse sea salt, and serve.
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