For the Flatbread
In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions. Using your fingers and the palms of your hands (oil them, too), stretch the dough to a length of about 20 centimeters. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. If the dough springs back, cover it with cling film, let rest for 5 minutes, and try again. Stack the pieces of dough between sheets of parchment paper.
Brush the cooking grates clean. Carefully lay the pieces of dough, a few at a time, over direct medium heat and close the lid. Within 1 to 2 minutes the undersides of the dough should crisp, darken, and harden, and the tops will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat. Serve warm or at room temperature with the topping(s) of your choice.
For the Flatbread
In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours.
Prepare the grill for cooking over medium heat (200°C).
Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions. Using your fingers and the palms of your hands (oil them, too), stretch the dough to a length of about 20 centimeters. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. If the dough springs back, cover it with cling film, let rest for 5 minutes, and try again. Stack the pieces of dough between sheets of parchment paper.
Brush the cooking grates clean. Carefully lay the pieces of dough, a few at a time, over medium heat and close the lid. Within 1 to 2 minutes the undersides of the dough should crisp, darken, and harden, and the tops will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat. Serve warm or at room temperature with the topping(s) of your choice.
For the White Bean Puree with Roasted Garlic
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves; discard the clove tops. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of the oil over the exposed tops of the cloves. Fold up the sides to make a sealed packet, leaving a little room for the expansion of steam. Grill over indirect medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour.
In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin. And the beans with the remaining 2 tablespoons of oil, the lemon zest, lemon juice, salt, and pepper. Process to make a smooth and fluffy puree. Add the parsley and sage and pulse until the herbs are minced. If the puree is too chunky, add additional oil and process until smooth.
For the White Bean Puree with Roasted Garlic
Prepare the grill for cooking over medium heat (200°C).
Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves; discard the clove tops. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of the oil over the exposed tops of the cloves. Fold up the sides to make a sealed packet, leaving a little room for the expansion of steam. Grill over medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour.
In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin. And the beans with the remaining 2 tablespoons of oil, the lemon zest, lemon juice, salt, and pepper. Process to make a smooth and fluffy puree. Add the parsley and sage and pulse until the herbs are minced. If the puree is too chunky, add additional oil and process until smooth.
