Happy Weekend Everyone! We are savouring the last hazy days of summer with this recipe. The season is so short here, we want to make the most of it by cooking simple fresh food outside wherever we can. That’s where these grilled flatbreads with summer fruit come in. We made an easy greek yogurt flatbread, grilled them on the bbq, and came up with a few fruit variations to top it with. They were both so good we can’t choose between them, so we’re sharing both!
First up, strawberries. Fresh strawberries directly from the garden to be specific! We wanted to pair with a mascarpone cheese, but of course, living in Newfoundland, that’s not always available! So we improvised with a whipped goat cheese/cream cheese mixture instead, but plain cream cheese would work well too if you don’t want to buy them both. Then we topped with some crushed pistachios and a generous drizzle of thyme-infused honey. Sound good? Hint: they were.
For our second foray into the world of toppings on bread, we chose another summer fruit/cheese/herb combo. This time, we went with the tried and true combination of peaches, basil, and ricotta. With a generous drizzle of honey too, of course! I mean, come on. YUM.
And last but certainly not least, is the greek yogurt flatbread. Is there anything better than fresh bread? Especially when hot off the grill? Of course not! This was our first foray into the world of flatbreads (does pizza dough count? I don’t think so) and we were pleasantly surprised that they came out so well! Even when we over-proofed them and had to punch them down…oops! It turns out that flatbreads are very forgiving. It’s basically homemade bread without all the effort, which is something we can definitely get our lazy arses behind. This recipe gets bonus points for not using an oven when it’s hot and humid, and there’s less dishes when you cook on the grill!
Try them both and let us know your favourite!
Grilled Greek Yogurt Flatbreads
- 1 tsp active dry yeast
- 1 tsp honey
- 1 cup warm water
- 1/2 cup plain greek yogurt
- 2 tbsp olive oil
- 2 tsp salt
- 3 cups flour + extra for table and kneading
- Combine yeast, honey, and water in a bowl and let sit for 5 to 10 minutes until yeast is activated. Stir in the yogurt, oil, and salt until combined.
- Add the flour and knead 3-5 minutes until the dough comes together, adding more flour as needed until dough is smooth and not sticky. Let rest 10-15 minutes.
- Divide the dough into 12 balls and pat or roll into a flatbread shape, roughly 1/4 to 1/2 inch thick. They don't have to be perfect. Stack, making sure they are floured well to prevent sticking and cover with a towel 10-15 minutes or until grill is preheated.
- Brush your grill with oil and preheat to high. Cook each flatbread 1-2 minutes per side, or until puffed and slightly browned. Serve warm with toppings of your choice.
Grilled Flatbreads with Summer Fruit - Two Ways
- 1 batch grilled greek yogurt flatbreads
- Strawberries Thyme-infused Honey, Pistachios, and Whipped Cream Cheese
- 1 cup sliced strawberries
- 1/3 cup honey
- 2-3 sprigs fresh thyme
- 1/2 cup cream cheese softened
- 1/4 cup soft goat cheese optional
- 1/4 cup roasted pistachios shelled and crushed
- Peaches Basil, Honey & Ricotta
- 1 cup sliced peaches
- honey for drizzling
- 1/2 cup ricotta
- 1 handful fresh basil ribboned
For the strawberry flatbreads
- In a small saucepan, combine the honey and thyme. Bring to a simmer over medium heat and immediately remove from the heat. Set aside 10 minutes to steep before removing the thyme.
- In a bowl, combine goat cheese (if using) and cream cheese. Beat with an electric beater for several minutes or until soft and spreadable. If using only cream cheese, you may need to add a few tbsp of milk or cream to get desired consistency.
- Layer flatbreads with cream cheese mixture, strawberries, pistachios, and a generous drizzle of honey. Serve immediately.
For the peach flatbreads
- Layer the flatbreads with ricotta, peaches, basil, and a generous drizzle of honey. Serve immediately.