Padron Pepper Flatbread

Padron Pepper Flatbread

serves 2-4



1 package active yeast

2.5 ml sugar

260 g all-purpose flour

5 ml salt

175 ml water (might need a little more)

5 ml oil

1 egg, large

200 g padron peppers

5 ml grape seed oil

50 g aged manchego cheese

50 ml balsamic vinegar

10 g garlic, thinly sliced

50 g parmigiano-reggiano

1 bunch watercress

50 ml extra virgin olive oil

red chile flake(optional)



Preheat your grill.

In a standing mixer with a dough hook attachment combine the yeast, sugar, flour and salt.  Mix to combine.  Add the water in a steady stream until a dough ball begins to form.  Continue to mix for 4 minutes on slow speed.

Turn the dough out into a lightly oiled bowl and cover with a damp cloth.  Let the dough rest in a warm area for 1 hr or until the dough has doubled in size.

Punch the dough and turn the dough out onto a floured work space.  Roll the dough out into desired shape about 1/3 inch thick.

Lightly oil the dough on each side. Place on the grill over a medium/high heat for 1-2 minutes on each side.  Reserve.


Preheat oven to 180 Degrees C.

Mix together the balsamic vinegar, sliced garlic and ½ the olive oil.  Brush it on one side of the flatbread coating evenly.

Crack an egg onto the middle of the flatbread atop the balsamic and garlic.  Shave over 50 g of aged manchego cheese and sprinkle 25 g of parmigiano-reggiano.  Toss the padron peppers with the grape seed oil and lightly season them with salt and pepper.  Arrange onto the flatbread as desired.

Place into the oven until the egg is cooked, about 10 minutes, and the cheese is melted.  Garnish with the watercress leaves, the remaining parmigiano-reggiano and chile flakes.  Drizzle with remaining 25 ml of extra virgin olive oil.


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