Cheese & Grape Stuffed Skillet Flatbreads

Method

1. 1Make the psyllium gelWhisk the psyllium and yeast into the warm water. Rest 5 minutes until it sets into a thick gel.
2. 2Mix the doughWhisk the brown rice flour, sorghum flour, tapioca starch, chickpea flour, baking powder and salt. Add the gel, yogurt and dough olive oil. Knead in the bowl 2 minutes until smooth and soft.
3. 3RiseCover and leave somewhere warm until puffy, about 45 minutes.
4. 4Prep the fillingPat the grapes very dry with a towel. This is the main failure point: wet grapes steam and tear the thin dough. Toss with the mozzarella, parmesan, rosemary and pepper.
5. 5Stuff the doughDivide the dough into 6 balls, about 110 g each. With oiled hands, flatten each to a 12 cm (5 in) disc. Pile a sixth of the filling in the center, pull the edges up over it, and pinch tightly closed.
6. 6Roll thinRest the stuffed balls seam-down for 5 minutes. Roll each between two sheets of oiled parchment to about 20 cm (8 in) across and 4 mm thick, rolling from the center out with light pressure. A grape poking through is fine.
7. 7Cook in cast ironHeat a dry cast iron over medium-high. Peel off the top parchment, flip the flatbread into the pan, and peel off the second sheet. Cook until blistered with dark spots and the cheese is melted, 2 to 3 minutes per side. Drop to medium if it browns before the middle cooks.
8. 8FinishMix the finishing olive oil with the grated garlic. Brush over each hot flatbread and sprinkle with flaky salt and pepper. Keep finished ones wrapped in a towel while you cook the rest.