Steak and Mushrooms with Homemade Flatbread
This grilled homemade rosemary flatbread has an amazing flavor. Topped with succulent grilled steak, mushrooms and creamy white cheddar cheese dip to finish it off.
- 2 pounds steak, pounded thin, finely sliced
- 1 pound button mushrooms, sliced
- Salt and pepper to taste
- Oil for cooking
- White Cheddar Cheese Dip (See link below)
- For the Flatbread:
- 1/2 cup whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 Tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1-2 teaspoons fresh rosemary, finely chopped
For the Flatbread:
In a large bowl, add 1 cup of lukewarm water. Add yeast and sugar. Stir to dissolve. Add the whole wheat flour and 1/4 cup all-purpose flour and whisk together. Place bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil, rosemary and nearly all remaining all-purpose flour except for 1/2 cup. With a wooden spoon, stir mixture until it forms a dough mass. Dust with a little flour and knead in bowl for 1 minute, incorporating and extra bits of dough.
Turn dough onto a work surface. Knead lightly for 2-3 minutes until smooth. Cover and rest for 10 minutes, then knead again for 2-3 minutes. The dough should be soft and moist.
Clean the mixing bowl and put dough back in it. Cover bowl lightly with plastic wrap, then cover with a towel. Put bowl in a warm place. Leave until dough has doubled in size. About 1 hour.
Heat Flat Top Grill to medium-high heat.
Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with damp towel and leave for 10 minutes.
Remove 1 ball, keeping the others covered and press into flat disc with a rolling pin. Roll into an 8-inch diameter circle about 1/8 inch thick, dusting with flour if necessary.
Carefully lift the dough circle and place quickly on heated griddle. After 2 minutes, flip over and cook for an additional 2 minutes. The pita should be pale, with only a few brown specks. Transfer warm flatbread to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
For the Steak and Mushrooms:
Lay steak out on cutting board, cover with plastic bag and pound thin. Finely slice steak. Set aside.
Slice mushrooms. Set aside.
Preheat Flat Top Grill to medium heat. Add oil to griddle. When oil has heated, add mushroom and cook until they are cooked halfway. Add steak to mushrooms and salt and pepper mixture. Cook steak until it's reached desired doneness.
Place steak and mushrooms on top of pita and top with Sharp White Cheddar Cheese Dip.