Grilled Yogurt Flatbread

What I love most about this flatbread recipe is its versatility. I’ve used it as an alternative to English muffins for eggs benedict, a base for a simple air fryer pizza and simply served it on the side with soup. If you don’t have a grill, a cast iron pan or sturdy skillet will work just fine.

Grilled Yogurt Flatbread

Makes 6 flatbreads

All-purpose flour – 2 cups, plus more kneading
Baking powder – 1 teaspoon
Table salt – ½ teaspoon
Plain yogurt – 1 cup
Water – 2 tablespoons, optional
Olive oil – 4 tablespoons

Gently stir the flour, baking powder and salt together in a medium mixing bowl. A bowl with a handle will work best to help you keep it steady.

Glop in the yogurt and stir with a wooden spoon until the mixture forms a rough ball. This is where your hands will do the rest of the work. Gently squeeze the dough with your fingers until all of the flour is incorporated. Depending on the moisture content of the yogurt, you might need to add water to bring things together. Be cautious. A little water goes a long way. If the mixture is too moist, add a bit more flour.

The dough will still be slightly sticky. Turn onto a floured surface and knead with your hands until the dough forms a smooth dusty ball. Give the ball a pat or two. Don’t worry, the dough’s feelings won’t get hurt.

Incapsulate the ball in plastic wrap and let it rest for about 10 minutes. The resting period gives the gluten time to relax and make the dough easier to roll. It also gives you time to clean up the mess you made before anyone finds out.

Preheat your grill to about 400 degrees (or a medium flame). The grates should be very clean and hot before cooking the dough. During the period, don’t keep opening the lid and checking the temperature with your hand. I’m looking at you, Michael.

Cut the dough ball into roughly six evenly sized pieces. The pros use a kitchen scale to measure each ball to ensure the perfect size by weight. I have a scale somewhere in the house. Though using it never comes to mind until afterward.

Roll each mini ball until about a ¼ inch thickness. Don’t working about making the shapes perfectly round. They should look handmade and rustic. Plus, the rough edges are perfect for dipping. Place each disk of dough onto a very lightly floured sheet pan. Brush the tops with olive oil. Don’t waste the expensive stuff. It doesn’t need to be the extra virgin variety.

Place the disks oil side down onto the grill. Quickly brush the tops with the remaining oil. Close the lid and allow the bread to grill for 1-2 minutes. Avoid going back in the house and getting a beer. These flatbreads cook fast and can burn quickly. Flip and grill the other side for an additional 1-2 minutes. Each flatbread should be slightly puffy and not raw in the middle. If your grill creates hot spots, rotate the flatbreads during the flip stage to ensure even cooking. Makes six flatbreads and are best served warm.



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