Roasted Garlic and Herb Flatbreads on the Grill

This is a sponsored post written by me on behalf of Red Star Yeast.  As always, all opinions expressed are entirely my own.

Summer is here!  Huzzah!

I’ve not always been a summer person. I don’t love hot and humid weather.

This year, though, I’m embracing it. After a busy first year of preschool and trying to keep two young kiddos on a schedule every week, I’ve been enjoying a bit more flexibility.  

We’ve been playing on the playground, running in the yard, blowing bubbles, and splashing in the pool.

Of course, it’s all fun and games until dinner time. Am I right?

I am someone who loves to cook, but lately I find myself struggling with what to make for dinner. The fact that I am trying to find foods that will please two young kids makes it even more difficult. While my hubby and I might be content to pick up whatever’s fresh at the farmer’s market and enjoy a salad, that doesn’t fly with the little ones.

Fortunately, I’ve discovered that both kids enjoy eating bread… And, it’s amazing what else they will eat when it is accompanied by bread.  As a result, these grilled flatbreads have become one of my favorites this summer.  We often make grilled vegetables for dinner (sometimes with meat, sometimes just the veggies). The beauty of these flatbreads is that they cook on the grill at the same time I’m making veggies. There’s no need to heat up the oven. And, the kids can run around in the yard. Brilliant.

While they are kid-friendly, I think you’ll also find this recipe to be one that pleases the adults in the family, too. The roasted garlic and fresh herbs add great flavor.  As I mentioned above, they are great with simple grilled vegetables. They also pair beautifully with some ricotta and fresh tomatoes, yogurt and cucumbers, and just about anything else you are in the mood for.

We’ll be making them again and again this summer… And, I think they will be perfect for entertaining, too! If you need something to tie together your next picnic or cookout, I’d recommend giving these a try!

If you’re new to baking bread, please don’t shy away from this recipe!

In fact, flatbread is a great place to start. If you need inspiration, you can find lots of tips and helpful info on the Red Star Yeast website. They’re also on Facebook and Twitter.

You’ll also find some of my favorite bread baking tips in the archives here at My Kitchen Addiction… I’ve covered the basics from what equipment you’ll need to what kind of yeast to use to how to mix up a batch of bread without making a huge mess in the kitchen. Plus, as always, you can connect with me on Twitter or Facebook.

Happy baking!

Roasted Garlic and Herb Flatbreads on the Grill

June 27, 2016

by Jennifer Schall

Category Breads Dairy-Free Recipes Sugar-Free

These flatbreads are the perfect accompaniment to your fresh summer favorites. They pair well with a variety of salads, grilled vegetables, and even meat and vegetable skewers. Just bake directly on the grill, right alongside of the rest of your dinner. It couldn’t be simpler!
Feel free to play around with the flavors… I picked a few of my favorite herbs from the garden, but you can use whatever you like. Dried herbs will work, as well… Simply use 1-2 teaspoons of dried herbs to replace the 2 tablespoons of fresh herbs in the recipe.

Persons

8

Prep Time

2 hours, 30 minutes

Cook Time

15 minutes

Total Time

2 hours, 30 minutes

Notes

To make roasted garlic paste, simply take 2 heads of roasted garlic and mash it with a fork in a bowl. You should have approximately 2 tablespoons. If you’re in a pinch, you could substitute garlic powder (½ -1 teaspoon, depending on your taste), but it’s not quite the same.

Ingredients

• 1 ½ cups lukewarm water
• ¼ cup extra virgin olive oil + additional for grilling
• 2 tablespoons roasted garlic paste (see note below)
• 2 tablespoons chopped fresh herbs - a few sprigs each of rosemary, thyme, oregano
• 1 packet (2 ¼ teaspoons) Red Star Active Dry Yeast
• 1 ½ teaspoons Kosher salt
• 4 - 4 ½ cups all purpose flour, divided

Instructions

• Combine the water, olive oil, garlic paste, chopped herbs, yeast, and salt in the bowl of your stand mixer. Add 1 ½ cups of flour. Using the beater blade, mix on medium speed for about 2 minutes, until the mixture is smooth.
• Add the remaining 2 ½ cups of flour and use the dough hook to knead the bread until it is smooth. If it is still sticky, add an additional ½ cup of flour and knead until the flour is worked in. The dough should be soft and smooth, but should not be very sticky.
• Transfer the dough to a lightly greased bowl and cover with a damp towel. Allow the bread to rise until it has almost doubled in size and the imprint of two fingers remains. Punch down the dough and transfer to a floured surface.
• Cut the dough into 8 equal portions, Shape each portion of dough into a ball, then use your hands to gently stretch it out into an oval (similarly to working with pizza dough). You can stack the flatbreads with a layer of parchment paper between them to make them easier to transport.
• Preheat the grill to medium-high (450-500F).
• When the grill is ready, lightly brush one flatbread with olive oil. Place the bread oiled side down on the grill. Cook for 2 minutes, until the bread has started to bubble and pulls away easily from the grill. Flip and cook for an additional 1-2 minutes. Transfer to a platter lined with clean kitchen towel. Repeat with the remaining flatbreads.
• Cut into wedges (if desired), and serve immediately.
• The flatbreads are best if eaten the same day. However, they can be kept in a sealed container for a day or two. To refresh them, simply warm them in the oven at 300F for a few minutes.

Tags

active dry yeast,

baking,

bread,

flatbread,

garlic,

grilling,

herb,

oregano,

recipe,

Red Star Yeast,

rosemary,

thyme

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https://www.mykitchenaddiction.com/2016/06/roasted-garlic-and-herb-flatbreads-on-the-grill/

My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast.  Though I have been compensated to develop this recipe and write this post, all opinions expressed are my own.