The Story Behind ItThis recipe was developed for Crunch Pak. This is a perfect fit for their pre-sliced apples and makes a delicious snack or light dinner.
1In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 8-14 hours, or overnight. Place dough onto a heavily floured surface and shape into a ball. Divide into 6 equally divided pieces. Roll out each piece individually until it is about 6 inches in diameter, sprinkling with flour as needed. The dough doesn’t need to be perfectly circular. Place floured flatbreads on a parchment lined pan. Lightly brush one side with oil. Preheat grill or grill pan to 350* or higher. Place flatbread on grill, oiled side down. The flatbread will begin to puff slightly and edges may char. Adjust the flame as needed to toast but not burn the flatbread. Brush the exposed side with oil. When the flatbread will release from the grill, flip it over and grill the other side. Remove flatbread from the grill and set aside for topping.
Apple Pepper Jelly
1Deseed and rough chop all peppers. In a food processor, blend peppers and vinegar together until they are crushed and chunky but not entirely pureed smooth. This may need to be done in batches depending on the size of your machine. Transfer pepper and vinegar mixture to a heavy bottomed pot, add sugar and garlic. Over medium high heat, stir regularly until sugar is completely dissolved. Bring to a rolling boil for 1 minute. Skim off any foam from the top- this is a by-product of the natural waxes in the pepper skin and if stirred in, may make your final product more bitter. Gently place apple slices into the pepper mixture and cook for 8 minutes until apples are soft.
1Gently brush apple pepper jelly mixture in a light layer on top of the grilled flatbread. Place apples in your favorite pattern on top of the flatbread. Serve room temperature or place in the oven under the broiler.