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Prevention RD

No-Rise Grilled Flatbreads + Weekly Menu

recipe· Uncategorized· weekly menu

19 Jun

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.

  1. Check back tomorrow for an answer.
  2. Use flatbread in place of bread for sandwiches.
  3. Dip them into hummus, dips, soups, etc.
  4. Use them as you would naan in an Indian meal
  5. Make pizzas on them
  6. The skyyyy is the limit!

[print_this]

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

Directions:

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!

[/print_this]

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! ๐Ÿ˜€

Question: What night are you coming over for dinner? ๐Ÿ˜‰

Hope the weather is nicer where ever you are!!

xo,

12 Comments

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Comments

  1. Matt @ The Athlete's Plate says

    June 19, 2011 at 10:39 am

    These look amazing! They sort of remind me of naan ๐Ÿ˜‰

    Reply
  2. Kerstin says

    June 19, 2011 at 1:32 pm

    Oh no, good thing you figured out an alternative plan! I love grilling flatbreads/pizzas – so good ๐Ÿ™‚

    Reply
  3. Samantha Menzies says

    June 19, 2011 at 10:08 pm

    Oh shoot! I never realized that the smoke would come into the house. That sucks majorly! I hope your house doesn’t smell too badly like barbecue now.

    Those flatbreads would be awesome with Indian food.

    Reply
  4. Courtney says

    June 19, 2011 at 10:19 pm

    Yum, I need to make these!!! ๐Ÿ˜€

    Reply
  5. Cara says

    June 19, 2011 at 11:09 pm

    I was totally thinking pizza! yum! I love how these can be made quickly without planning ahead for rise time!

    Reply
  6. Kierstan @ Life {and running} in Iowa says

    June 20, 2011 at 12:06 am

    Grilled flat bread is so delicious!

    Too funny about the smoke alarms – hope you were able to laugh it off! At least it was a party that everyone will remember!

    Reply
  7. Kristen (swanky dietitian) says

    June 20, 2011 at 12:51 am

    Bread on the grill is amazing! This looks delicious!
    Can’t wait to see how your menu for the week turns out.

    Reply
  8. janetha @ meals & moves says

    June 20, 2011 at 12:35 pm

    These look excellent! I just grilled pizza for the first time the other day, but used store-bought dough from Whole Foods. Thanks for the simple recipe, I will have to try it!

    Reply

Trackbacks

  1. Chicken Gyros with Tzatziki Sauce | Prevention RD says:
    June 20, 2011 at 5:50 am

    […] Skip to content Skip to content HomeAboutPicturesRD Q&ARecipe IndexPCOS ← No-Rise Grilled Flatbreads + Weekly Menu […]

    Reply
  2. Speedy Whole Wheat Flatbreads (no rise!) | The Kitchen Operas says:
    October 6, 2011 at 3:11 pm

    […] from No-Rise Grilled Flatbreads at Prevention RD, Makes 4 […]

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  3. Bread, Rolls and Doughs | Prevention RD says:
    March 9, 2012 at 12:02 am

    […] – A Naan – A+ New York Style Bagels – A++ No-Bake Granola Cakes – A- No-Rise Grilled Flatbread – A No-Rise Pizza Dough – B+ Olive Oil & Rosemary Rolls – B- Parmesan […]

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  4. Ancient Mesopotamian Meal | A Spirited Mind says:
    August 13, 2012 at 5:04 am

    […] chickpeas–maybe a little more Indus River Valley than Mesopotamia, but close enough!) and an easy flatbread recipe, and I pulled out an actual Bedouin eating carpet I bought on a business trip to Saudi Arabia long […]

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