Grilled Italian Flatbreads

For the flatbreads, mix flour with 5 tablespoons of oil and approximately 100 ml (approximately 1/4 cup plus 2 tablespoons) of cold water. Knead into a smooth, elastic dough. Form into a ball and let rest, covered, for 1 hour.

Meanwhile crumble goat cheese, mix with thyme and season with pepper.

Place dough on a lightly floured surface and divide into 8 pieces. Shape into balls and roll out thinly. Spread cheese on 4 dough sheets.

Separate egg (save white for another use). Mix egg yolk with 1 tablespoon water and spread over the edges of the cheese-topped dough sheets and cover with the remaining 4 dough sheets. Press edges with a fork. Brush with 1 tablespoon oil and place oiled-side down on a preheated grill. After 2-3 minutes, brush with oil, turn and finish grilling for another 2-3 minutes.