Summer is my favorite time, it means fresh veggies, warm nights, and grilling!! I love this recipe because it incorporates my favorite things, caprese and flatbreads, and together they are fantastic. This flatbread recipe is so simple and delicious too, you can use it on its own, make individual pizzas, or whatever you can imagine!
For the flatbreads:
This recipe is adapted from a recipe in the metric system, I will have the updated measurements when I find my notecard I lost in the kitchen!
350g gluten free flour (I use Cup for Cup)
1 tsp baking soda
350g Greek yogurt
Mix together in a large bowl, using clean hands to mix well.
Dust a clean surface with flour and knead the dough on it until it is all well incorporated.
Let it rest in a plastic wrap covered bowl for about 10-15 minutes.
Dust your surface again and a rolling pin and cut the dough into 6 equal pieces.
Flatten the dough and roll it out into rounds, however thick or thin you want them.
Use a knife to cut three to 6 lines in each, leaving plenty of room to the edge of the bread.
Spray your hot grill and toss them on, cooking until puffed up and crispy!
If you would like to make larger rounds, just cut them dough into 4 pieces.
For the topping on your flatbreads you will need:
One large heirloom tomato
8 oz ball of mozzarella
Large handful of basil leaves
Olive oil, balsamic for drizzling
Salt and pepper to taste
Other topping ideas:
These taste great even with just an herb butter, that has garlic (crushed) and fresh soft herbs like parsley, tarragon, basil, or even Rosemary (chopped) all melted together.
You could also tear and dip the flatbreads into a simple oil, like olive oil, salt and pepper, and whatever seasonings you want!
The possibilities are endless, let me know what you come up with!