All of our favorite things in one dish: pillowy flatbread, fresh salad, avocados, and smoked Alaska salmon. Alaska_Seafood Ad SummerofSeafood AskforAlaska
1/4 cup finely chopped fresh basil2 ounces smoked Alaska salmon, cut into bite-size piecesCombine flour, salt, yeast, and sugar in the bowl of a stand mixer and, using the whisk attachment, mix until combined. Add olive oil and yogurt and knead with dough hook at low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads . Continue to knead for 5 minutes.
3. Turn dough out onto a floured work surface. Using a bench scraper or a knife, cut dough into 2 equal pieces. Roll each piece into a ball, then place balls on a well-floured surface, leaving a few inches of space between them, and cover with a floured cloth. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
5. Working with one ball of dough at a time, using floured hands or a rolling pin, stretch dough into an oblong shape roughly 10 to 12 inches long and 6 inches wide . Set flatbreads directly above the hot side of the grill. Cook, without moving, popping any large air bubbles with a knife or the edge of a spatula or pizza peel, until bottom sides of flatbreads are charred in spots and light golden brown.
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