Plancha Grilled Bread

 


Experiment with globally-inspired cooking techniques like grilling with a plancha. This thick, flat slab of cast iron creates a crisp exterior for homemade bread. The potato, flour and cheese-based bread is soft and pillowy on the inside. Use it to sop up rich and colorful sauces like Mojo Verde or Romesco Sauce, or just serve with butter.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Baking potato, medium sized 1 each 1. Pierce potato with a fork several times so excess steam can escape while cooking. Microwave on HIGH 8 minutes, turning potato over halfway through cooking. Let stand until cool enough to handle. Remove skin from potato.

2. Place potato and butter in medium bowl. Add flour, baking powder, smoked paprika and sea salt; stir to blend. Add egg, cheese and milk; mix until forms a smooth dough. Divide dough in half. Roll each piece of dough on lightly floured surface into an oblong shape, about 1/4-inch thick.

3. Heat plancha (flat cast-iron griddle) on grill over medium heat. Brush plancha lightly with oil or spray with no stick cooking spray. Brush off any excess flour from the dough pieces and carefully place on the plancha. Cook 3 to 4 minutes per side or until lightly charred and cooked through. (Depending on the size of your plancha, may need to cook dough pieces in batches).

Butter, softened 3 tablespoons
Flour 3/4 cup
Baking powder 1 teaspoon
McCormick Culinary® Smoked Paprika 1/4 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/4 teaspoon
Egg, lightly beaten 1 each
Manchego cheese or Parmesan cheese, grated 1/4 cup
Milk 2 tablespoons
Ingredients Quantities Instructions
Baking potato, medium sized 6 eaches 1. Pierce potato with a fork several times so excess steam can escape while cooking. Microwave on HIGH 8 minutes, turning potato over halfway through cooking. Let stand until cool enough to handle. Remove skin from potato.

2. Place potato and butter in medium bowl. Add flour, baking powder, smoked paprika and sea salt; stir to blend. Add egg, cheese and milk; mix until forms a smooth dough. Divide dough in half. Roll each piece of dough on lightly floured surface into an oblong shape, about 1/4-inch thick.

3. Heat plancha (flat cast-iron griddle) on grill over medium heat. Brush plancha lightly with oil or spray with no stick cooking spray. Brush off any excess flour from the dough pieces and carefully place on the plancha. Cook 3 to 4 minutes per side or until lightly charred and cooked through. (Depending on the size of your plancha, may need to cook dough pieces in batches).

Butter, softened 1 cup
Flour 4 1/2 cups
Baking powder 2 tablespoons
Paprika, Smoked 1 1/2 teaspoons
Sea Salt, Mediterranean Fine Grind 1 1/2 teaspoons
Egg, lightly beaten 6 eaches
Manchego cheese or Parmesan cheese, grated 1 1/2 cups
Milk 3/4 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 164 kcal


Total fat 8 g


Saturated fat 5 g


Trans fat 0 g


Cholesterol 50 mg


Sodium 267 mg


Carbohydrate 18 g


Dietary fiber 1 g


Protein 5 g


Chef's Tip: Serve Plancha Grilled Bread with Spanish Mojo Verde Sauce, Romesco Sauce or Adobo Negro Sauce.

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