Grilled Yogurt Flatbreads

Woooo these Grilled Yogurt Flatbreads are so freakin' delicious, oh my gosh.  OH my gosh.  And quite ingenious too!

Guys.  You gotta try these.  Seriously.

And no worries, you don't need a big fancy grill get-up like Mike to make these either.  Just any kind of grill.  Probably even an indoor grill pan,* though I can't personally vouch for that.

But Mike, he's a guy.  He's got guy stuff.  So he's got Guy Stuff Grill.  

And he likes to grill.  Year 'round.  Just a short time ago, we still had several feet of snow (yes feet, we got clobbered) on our deck but Mike insisted on grilling steaks so he dug out feet of snow, probably two hundred and fifty cubic feet of snow, to get to his Guy Stuff Man Grill.

Hey, he may have been huffin' and puffin', we ain't no spring chickens anymore but it was well worth it.  Welllll worth it.  He's a talented griller.  I bake, he grills.  We lead a good life together.

Right!  hahaha, so these flatbreads!

Holy yum, oh my gosh.

This recipe popped in my mailbox courtesy of The Kitchn one fine day and if I remember correctly, we made them that very evening.  

They're so frickin' knee-meltingly good, I make them any frickin' chance I can get.  Usually when there's chicken kebabs on the menu.  Like without fail, always have them with these.

Kebabs, heh, ya know, I never made them, pretty much yeah never, until my parents cleaned out their house and gave me their big fancy vintage metal skewers.  And now I know the ease of dinner thanks to kebabs.  

I can't stand cooking, by the way.  Loathe.  Well.  Nine out of ten times, it's the worst.  Do not have chef brain and I'm bewildered and awed by folks who do like my pal Lance of Biscuit & Counter.  More on him coming soon, stay tuned.

But these flatbreads, oh my.  Four ingredients, including salt, excluding olive oil for brushing and any seasoning you sprinkle on 'em.  Yes four ingredients. 

And the super wild thing is these come off the grill tasting uber-buttery, like serious butter but there's not a stitch of butter to be had!  Mmm, man, I need a batch of these stat.

Oh and speaking of seasoning, our choice is everything bagel.  And please, save your hard-earned dough (ahhhh, baking pun, ha) and make your own.  It's incredibly easy plus you can customize as you see fit.  Plus you'll have a bunch versus a tiny jar that disappears instantly and cost you four bucks.  This is the recipe I use here, heh, also incidentally from The Kitchn.

Since it's practically full-on grilling season any second now, I wanted to be sure you had this in your arsenal at the ready.  Trust me when I say, you will be the most popular griller on the block with this number.

So grab a big bowl, a non-reactive one* just to be safe with the yogurt (I read mixed opinions about whether yogurt and a reactive bowl are friends or not so I always use glass).  Dump your dry ingredients in there, fluff 'em around.

Just toss all the dry in there.

Drop-in your yogurt.  Now, big note on the yogurt here my friends.  Use full fat whole milk Greek yogurt, emphasis on the Greek.  Just do, you want the best results.  You can use lowfat or nonfat Greek yogurt, emphasis again on the Greek, but they'll be less rich and I can't vouch for their results, honestly.

Plop, Greek yogurt.

What you cannot use, and seriously, note this, you can't use regular yogurt.  Why?  Too runny watery.  Trust me, I tried it, it was a miserable failure.  So, don't ask; you can't.

Mmk, mix everything up with a spatula* until it's lumpy and shaggy and sorta together-ish.

Or the spoon you used to scoop the yogurt into the measuring cup with, spoons work.

Dust up your work surface with some flour, dump the bowl contents onto it, knead that around about ten or fifteen or so times until you've got a nice smooth ball.

Vrroop, in half.

With a knife or a bench scraper,* chop the ball into six balls.  I go halfsies then imagine the ball as a clock face (remember those?!), 10 to 4 and 2 to 8.  Easy peasy.

Just about six even pieces, give or take.

Ok!  Now, lightly flour up a rolling pin* and roll those puppies out to about six inches in diameter.  They will not be perfectly round and who freakin' cares really, these are so damn delicious no one will notice they aren't perfectly round because they just ate the entire thing in half a second.

Rolly polly, perfectly imperfect circle.

They'll be thin and that's correct.  So plop them onto a tray or baking sheet* and head out to the grill.  Be sure to grab your seasoning of choice, your oil of choice (olive, veggie, ya know, whatev's), and a pastry brush.*

Now, here I pass the task off to my Master Griller Mike with his Big Guy Man Grilling Machine and he finishes them up from here.

He says oil up one side, toss it on the grill, oil that top side and sprinkle with seasoning.  

It's hard to be all bloggy oh babe I need photos while you're doing your Man Grill thing.  Heh.

Watch for the bubbles, check the underside every so often, then flip and continue.  

Good timing on my part to catch some of those bubbles.

He says you can lightly oil this side again and sprinkle more seasoning, or just sprinkle, no oil.  They take about two to four minutes or so per side, depending on how hot your grill is.

Serve these suckers toasty off the grill.  

Dear heavens me, I seriously truly no joke need these stat.

Trust me when I say your eyelids will flutter, your eyes will roll ever so gently into the back of your head, and you will not be able to stop saying "mmm, man, wow, these are so good, like soooo good."

Happy grilling, my friends! 

Grilled Yogurt Flatbreads

Yield

6 flatbreads

Prep time

15 Min

Cook time

8 Min

Total time

23 Min

You will wonder where these easy breezy grilled flatbreads made with ever-adaptable yogurt have been all your life.

Ingredients

• 1 1/2 cups (180 g) all-purpose flour, plus more for dusting
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) fine sea salt
• 1 1/2 cups (341 g) full-fat plain Greek yogurt (see note)
• olive oil or vegetable oil for grilling
• seasonings of choice such as Everything Bagel

Instructions

1. In a large bowl, add the dry ingredients (except for the seasonings of choice) and fluff with a fork.
2. Add the yogurt and mix with a spatula until the dough is shaggy and the dry ingredients are moistened.
3. Lightly flour a work surface and dump the dough out onto it.  Knead the dough until it comes together into a smooth ball, about 10 or 15 big kneads.
4. Divide the dough into 6 pieces with a knife or a bench scrapper.
5. Lightly flour a rolling pin and roll each ball very thin into rounds about 6" in diameter.  Don't worry if they are not perfect circles.  Place on a large tray.
6. To grill, on a medium-high heat gas grill, brush one side of a few rounds with olive or other oil and place the oiled side down directly on the grill grates.
7. Brush the tops of the rounds that are grilling with oil and sprinkle on your seasoning of choice.  
8. Once bubbles form and the grilled side looks baked after about 2-4 minutes and they have nice brown grill marks, flip and continue grilling until cooked, about another 2-4 minutes.  Feel free to lightly oil the cooked sides and sprinkle with more seasoning.
9. Repeat with the remaining rounds.  Serve warm.

Notes:

On the Greek yogurt: you can use lowfat/non-fat Greek yogurt but the flatbreads will be less rich. Full fat whole milk Greek yogurt is the best option. You cannot use regular plain yogurt for this recipe as it is too watery.

Adapted from The Kitchn.

Calories

234.53

Fat (grams)

5.28

Sat. Fat (grams)

0.66

Carbs (grams)

35.69

Fiber (grams)

1.13

Net carbs

34.56

Sugar (grams)

3.40

Protein (grams)

10.85

Sodium (milligrams)

691.20

Cholesterol (grams)

2.83

Nutrition is per flatbread.

Please see the "info" section for nutrition details.

flatbread, grill

recipe

Mediterranean

Created using The Recipes Generator

*The indoor grill pans, non-reactive mixing bowls, spatulas, bench scrapers, rolling pins, baking sheets, and pastry brushes are Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.