I have made flatbread on the grill a couple of times now and just love them. So yummy. This is the same recipe as the others on my blog but I added 1 tsp baking powder and a little more salt. By doing this they got fluffier but on the other side a little harder to get evenly cooked on one of the sides. If you are not a fan of onion use other vegetables, like bell peppers, tomato or sweet potato instead.
Yoghurt flatbread
6 pieces
1 cup plain yoghurt
2-2 1/4 all-purpose flour
2 tbsp fresh herbs(or 2 tsp dry)
1 tsp baking powder
1 tsp salt
Place all the ingredients in a food processor with a dough hook attatchement.
Knead the dough on a medium- high speed until the dough is soft and elastic. Let it rest for 15 minutes.
Shape dough into 6 balls and with a rollling pin roll out 6 round flatbreads. Layer the pieces between
parcement paper until ready to grill.
15 shallots
2 tbsp olive oil
2 tbsp honey
A pinch paprika
Fresh oregano, chopped
Greek yoghurt
5.2 oz feta cheese, crumbled
Heat up the grill. Fold two large pieces of foil and make it into a open pan. Pour in the olive oil.
peel the shallots and cut them in half. Place them on the hot grill, cutside down. Grill until nicely charred.
Place them on the foil pans and let them roast on the grill until soft. Let them grill until you have finished grilling
the flatbreads. Brush a little oil on the grill and cook the flatbreads for a couple of minutes on each side
until cooked and charred. Keep them warm and soft in a kitchen towel. When you have finished grilling the bread, pour the honey and oregano over the shallots and grill for another minute. Spread some yoghurt onto the flatbread, sprinkle with feta cheese. Then didvde the shallots onto the flatbread and sprinkle some seasalt and paprika. Serve
6 pieces
1 cup plain yoghurt
2-2 1/4 all-purpose flour
2 tbsp fresh herbs(or 2 tsp dry)
1 tsp baking powder
1 tsp salt
Place all the ingredients in a food processor with a dough hook attatchement.
Knead the dough on a medium- high speed until the dough is soft and elastic. Let it rest for 15 minutes.
Shape dough into 6 balls and with a rollling pin roll out 6 round flatbreads. Layer the pieces between
parcement paper until ready to grill.
15 shallots
2 tbsp olive oil
2 tbsp honey
A pinch paprika
Fresh oregano, chopped
Greek yoghurt
5.2 oz feta cheese, crumbled
Heat up the grill. Fold two large pieces of foil and make it into a open pan. Pour in the olive oil.
peel the shallots and cut them in half. Place them on the hot grill, cutside down. Grill until nicely charred.
Place them on the foil pans and let them roast on the grill until soft. Let them grill until you have finished grilling
the flatbreads. Brush a little oil on the grill and cook the flatbreads for a couple of minutes on each side
until cooked and charred. Keep them warm and soft in a kitchen towel. When you have finished grilling the bread, pour the honey and oregano over the shallots and grill for another minute. Spread some yoghurt onto the flatbread, sprinkle with feta cheese. Then didvde the shallots onto the flatbread and sprinkle some seasalt and paprika. Serve