Grilled flatbreads with cheese

Ingredients for 1 servings:

• 200 g flour
• 150 ml water
• 3 g yeast, fresh
• 200 ml water, lukewarm
• 95 g semolina (soft wheat)
• 18 g yeast, fresh
• 3 tbsp olive oil
• 355 g flour
• 1 ½ tsp salt
• 130 g cheese (Asiagio, finely grated)
• 2 tbsp chives (dried or fresh)
• Olive oil, for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 9 hours 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 9 hours 43 minutes

For the pre-dough, put the flour in a bowl, mix with the water and yeast. Cover this firm dough tightly with plastic wrap and let it stand at room temperature for at least 8 hours, or overnight. I also place the bowl in a fresh garbage bag and seal it. For the dough, then mix the pre-dough, water, semolina, yeast, and olive oil with a dough hook. Add the flour, salt, cheese, and chives and knead by hand until you have a dough. It should be a soft, non-sticky dough. Knead it on a work surface for about 6-8 minutes, return it to the bowl, and let it rise in a warm place for about 45-60 minutes. It should then have doubled in size. Once the dough is ready, turn it out onto a lightly floured work surface. Knead it briefly and divide it into 16 equal pieces. Shape these into rounds and let them rise for another 10 minutes, covered with a damp cloth. The grill should already be hot and the grate clean. Now, using the back of your hand, flatten the dough balls one by one into 11 cm flatbreads. Brush both sides with olive oil and grill them. Place the flatbreads on the grill in a not too hot area for 2 minutes. Then turn the flatbreads on the same side so that the grate creates a diamond pattern. Leave them like this for another 2 minutes before moving them to the other side, where you do the same thing on that side. Grill the flatbreads one by one and serve.