This clean eating grilled flatbread is easily made on the barbecue next to whatever else you are grilling.
I’ve been trying to get to this recipe all summer. But first, I had to get a barbecue and then I had to make room for said barbecue in my back yard. Believe it or not, this took more than half the summer. School starts next week for us and I’m just now getting around to this. But I’m glad I finally did get to it because it’s a delicious way to enjoy homemade bread without heating up the house!
HOW TO MAKE THIS RECIPE:
- Make the dough according to the recipe instructions below.
- Divide the dough into four, equal pieces.
- Flatten them either by hand or with a rolling pin. You want to get these about 1/8 to 1/4 inch thick. No thicker or it won’t cook all the way through.
- Oil one side of each flatbread and place it, oiled side down, onto the grill.
- Cook for about 3 minutes and in the process, oil the raw side, then flip and cook for another 3 minutes or so.
- You can test to see if they are done by tearing one apart to see if the inside is cooked. These will get a bit thicker during cooking, so don’t worry about how thing they are at first. When they are done, transfer from the grill to a plate with a spatula and spread butter over them as desired.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING GRILLED FLATBREAD RECIPE:
This straight-off-the-barbecue flatbread is deliciously warm, hearty and filling. Pairs well with just about anything off the barbecue!
- 3/4 cup warm water (about 110 F.)
- 1 packet active dry yeast
- 1 1/3 cups white whole wheat flour (plus extra for dusting and adjusting)
- 1/2 tsp. salt
- 2 tbsp. olive oil (divided, plus extra for rising and grilling)
- 1 tbsp. garlic powder (2 tbsp. if you like a strong garlic flavor)
In a small pot, warm water over high heat. Use a thermometer to get to the right temperature. It happens pretty quickly.
Pour the yeast into that and let it sit.
While the yeast soaks and gets foamy, mix the flour, salt and garlic powder together in a large mixing bowl.
Add the oil and the yeast and knead the dough with your hands until you have a nice ball of dough.
If the dough sticks to your hands a lot, add more flour, a tablespoon at a time until it is sticky, but doesn't leave dough behind on your hands.
Lift the dough out of the bowl and pour in about 1 tbsp. of oil into the bowl. Set the dough back in and rotate the dough in the oil to cover it so it doesn't dry out during rising. You don't knead it into the dough, just coat the outside of the dough ball to keep it moist. Set it back in the bowl and cover the bowl with a towel. Set the bowl in a slightly warm place.
Allow to rise for about 30 minutes.
Using a knife, cut the dough into even quarters.
Roll the dough pieces flat on a lightly floured surface. (you can use your hands to flatten hem too.)
Oil one side and place the dough, oiled-side down, on your hot grill.
Cook on that side for about 3 minutes. In the process, oil the raw side so it's ready to go when it's time to flip the flatbread.
Use a spatula to flip the flatbread on the grill.
Remove all the flatbread from the barbecue and transfer to a platter.
Spread a little butter over the flatbread while it's still warm so the butter can melt.
Serve with dinner.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.