Grilled Vegetable Flatbread

Flatbreads have a rich history that spans cultures and continents, making them one of the oldest forms of bread known to humanity. Their simplicity and versatility have made them a staple in various cuisines, from Middle Eastern pita to Indian naan, and Italian focaccia to Mexican tortillas. Traditionally, flatbreads are made from unleavened or leavened dough and are often cooked on hot surfaces, such as griddles or grills. This cooking method allows for a delightful charred flavor that perfectly complements a variety of toppings.

Discover the deliciousness of Grilled Garden Delight Flatbread, a perfect blend of crispy homemade dough and fresh garden vegetables. This recipe transforms simple ingredients into a vibrant, flavorful dish ideal for summer BBQs or cozy dinners. Learn how to craft the perfect flatbread, grill seasonal veggies, and personalize your creation with tasty toppings like feta and basil. Dive into this culinary adventure and impress your guests with your cooking skills!

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Ingredients

For the Flatbread:

2 cups all-purpose flour

1 teaspoon active dry yeast

1 teaspoon sugar

1 teaspoon salt

3/4 cup warm water

1 tablespoon olive oil

For the Grilled Vegetables:

1 medium zucchini, sliced into ribbons

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 red onion, sliced into rings

1 cup cherry tomatoes, halved

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried oregano

1 teaspoon garlic powder

For Topping:

1 cup crumbled feta cheese

Fresh basil leaves, for garnish

Balsamic glaze, for drizzle

Instructions

Make the Flatbread Dough:

- In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until bubbly.

- In a separate bowl, mix flour and salt. Gradually add the yeast mixture and olive oil, mixing until a dough forms.

- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

- Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Grilled Vegetables:

- Preheat your grill to medium-high heat.

- In a large bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, pepper, oregano, and garlic powder.

- Place the vegetables on the grill and cook for 5-7 minutes, turning occasionally, until they are tender and have grill marks. Remove from grill and set aside.

Shape and Grill the Flatbread:

- After the dough has risen, punch it down and divide it into four equal portions. Roll each portion into a flat, oval shape about 1/4 inch thick.

- Lightly oil the grill grates. Place the flatbreads on the grill and cook for 3-4 minutes on one side until grill marks appear. Flip and cook for another 2-3 minutes on the other side.

Assemble the Flatbreads:

- Once the flatbreads are cooked, remove them from the grill. Top each flatbread with the grilled vegetables and sprinkle crumbled feta cheese over the top.

- Grate fresh basil leaves on top and drizzle with balsamic glaze for added flavor.

Serve:

- Cut the flatbreads into wedges and serve warm. Enjoy a delightful taste of garden freshness!

Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | 4 servings