(Yields 6 servings – 304 calories, 10.1g protein, 43.4g carbohydrate, 11.9g fat per serving, 1 flatbread per serving)
This grilled flatbread is not only easy to make, but it is also packed with protein!
- 2 + 1/2 cup light spelt flour
- 1 tsp fine grain sea salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tbsp baking powder
- 1 + 1/3 cup all-natural yogurt of choice (plant-based yogurt is acceptable, make sure it is unsweetened)
- 1/3 cup pitted kalamata olives, roughly chopped
- Fresh rosemary sprigs
- Olive oil for brushing
- Flaky sea salt to finish
- Preheat your bbq or grill to medium-high (roughly 400 degrees F).
- Integrate the flour, sea salt, thyme, and oregano in a large mixing bowl. Next, add in yogurt and olives and mix until the dough consolidates, ensuring to mix in the flour thoroughly. Knead the dough for a minute and then allow the mixture to rest by placing a cover (dishtowel or plate) on the bowl and set aside.
- Flour a large cutting board and set aside for later use.
- On a clean working surface, divide the dough in half and cut into three equal pieces. Do this with both halves. With lightly floured hands, roll each piece into a ball. Roll the ball in flour and set aside. Repeat for remaining dough. Now, flour your work surface and the rolling pin and roll each ball out into an oval shape. Place on floured cutting board and repeat for remaining dough. If your dough appears too sticky, add extra flour.
- Next, using a small knife, cut 3-4 short lines into the center of each flatbread. Try to not get too close to the edges of the bread.
- Place the flatbreads on a hot grill or bbq. Make sure to transfer the flatbreads quickly. Close the lid and cook for 2 minutes. Flip using tongs or a spatula and cook for another 2 minutes. You are finished cooking when there is a slight char and puff to each bread.
- Once off the grill, brush with olive oil and sprinkle with fresh rosemary and flaky sea salt.