Grilled Flatbread

It turns out that flatbread is pretty quick and easy to make. It does need to rest for an hour after you knead it, but it's basically flour, water, yeast, and a few herbs. This one was 2 cups of whole wheat flour, a little less than 1 cup of water, 2.25 tsp of yeast, 1 tsp of garlic, 1tsp of onion flakes, ½ tsp salt, ½ tsp sugar, and 2 tsp each of rosemary and thyme. Knead it for 5 minutes, let it rest for an hour, divide into 4 pieces and roll it out with a rolling pin until each piece is about ⅛ inch thick.

Put a little fresh coriander on top and grill direct at 350 for 3 minutes per side.


Grill a few red peppers and eggplants. 


Skin the eggplants and mash them using a fork with a bit of chopped garlic, the juice of half a lemon, and a teaspoon of tahini, and put it all on the flatbread with a bit more fresh coriander. No meat, no oil, no dairy, almost no salt, but still outstanding.