Plancha Grilled Bread

*This recipe was created for 24 servings. To adjust the serving quantity, enter a new yield (24 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.


Medium baking potato 6 each
Butter, softened 280 mL
Flour 4 1/2 cups
Baking powder 2 tbsp
Club House Smoked Paprika 1 1/2 tsp
Club House Sea Salt, French Mediterranean 1 1/2 tsp
Egg, lightly beaten 6 each
Grated Manchego or Parmesan cheese 1 1/2 cups
Milk 3/4 cup


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.

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.

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.) Serving Suggestion: Serve Plancha Grilled Bread with Spanish Mojo Verde Sauce, Romesco Sauce or Adobo Negro Sauce.

You might also be interested in:

Flavours to watch in 2014

Middle East North Africa and Balkan flavors in demand with consumers

Craft beers brewing a healthy profit

How can restaurants make healthy eating appealing

Bar Isabel named Torontos best new restaurant