The grill is great…when it doesn’t rain. We learned this the hard way yesterday when we had 16 people packed in our house, it was pouring rain outside, and I could hear stomachs begin to rumble. Plan B? Hm…hadn’t thought of one of those.
Into the garage went the grill. And into the house went the smoke. And then there were smoke alarms…blaring. Small disaster. But crisis averted as all 16 were fed hot, grilled food despite the weather.
So while you do need a grill to make these flatbread, you could probably improvise with a foreman, oven, grill in a garage…you get the point. And if you’re wondering, “Nicole, what ever would I want to do with one of these grilled flatbread?”, I have several answers for you.
- Check back tomorrow for an answer.
- Use flatbread in place of bread for sandwiches.
- Dip them into hummus, dips, soups, etc.
- Use them as you would naan in an Indian meal
- Make pizzas on them
- The skyyyy is the limit!
No-Rise Grilled Flatbread
1/2 Tbsp active dry yeast
1 cup warm water (110 F)
1/2 Tbsp light corn syrup or honey
2 1/2 cups all-purpose flour
1/2 tsp salt
6 tsp olive oil, for brushing
Pre-heat grill to medium heat (about 350 F).
In a large bowl, combine the yeast, water, and corn syrup and let rest for 10 minutes, until foamy. Stir in 2 cups of flour and the salt. Mix dough with a spoon in the bowl and once it has formed enough to pick-up, transfer it to a counter or work surface that has been lightly dusted with flour. Add remaining 1/2 cup flour while kneading the bread. Once the dough no longer sticks to your hands, divide the dough into 4 equal-sized balls.
Form the dough, on a lightly floured surface, to an oblong flatbread shape of about 5-inches x 7-inches. Stack flatbreads between sheets of parchment or tin foil for ease of throwing onto the grill.
Brush 1 teaspoon olive oil on one side of the flatbread and place flatbread on grill, oiled side down. Drizzle 1 teaspoon olive oil on the other side of the flatbread. Flip flatbread after about 4 minutes, or until the flatbread has grill marks and has puffed up. Serve immediately. Yield: 4 flatbread.
Nutrition Information (per flatbread): 318 calories; 6.8 g. fat; 0 mg. cholesterol; 290 mg. sodium; 57 g. carbohydrate; 0 g. fiber; 7.5 g. protein
Result: Delish! Carb heaven! You could easily sub in 1/2 whole wheat or whole wheat pastry flour. I have actually made these again a second time since last week…love’em!
Weekly Menu: June 19th – 23rd
- Sunday: leftovers
- Monday: Grilled Blueberry BBQ Salmon with Green Bean Fries with Basil Aioli
- Tuesday: leftovers
- Wednesday: Chicken Enchilada Casserole
- Thursday:Whole Wheat Orange Ricotta Pancakes
Busy week coming up…and yesterday was exhausting! We cleaned and entertained our little hearts away…and fell into bed before 9pm. No shame, it was glorious! 😀
Question: What night are you coming over for dinner? 😉
Hope the weather is nicer where ever you are!!