Photo: California Table Grape Commission

Yield: 6 flatbreads

½ oz. yeast
¼ cup sugar
¼ cup milk, warmed
1 egg
2 tsp. salt
4 cups bread flour
½ cup whole wheat flour, light
1½ cups water
to taste, olive oil for brushing

Topping:
2 cups red seedless grapes
4 oz. prosciutto, sliced
1 cup crème fraiche
2 tsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. tarragon
3 Tbsp. chives
as needed, mint leaves
to taste, coarse sea salt

For flatbread: In a medium bowl, combine the yeast, sugar and warm milk. Allow the yeast to bloom. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until you have smooth dough. Set aside for 1 hour in a warm place. 

For crème fraiche: In a small bowl, combine the crème fraiche, lemon zest and juice, olive oil and herbs. Stir to combine.

To cook flatbread: Divide dough into 4-oz. portions and shape them into tennis ball size rounds.  Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 30 minutes. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out to about 1/8”. Brush with olive oil and grill on both sides until cooked, about 4 minutes per side.

To serve: Top each warm flatbread with a dollop of the herbed crème fraiche, a few slices of the prosciutto, and a handful of red grapes. Rip a few mint leaves over the top, drizzle with olive oil, sprinkle with coarse sea salt, and serve.