Easy Grilled Tomato Flatbreads with Herbs & Greek Yogurt
These easy grilled tomato flatbreads offer a delicious taste of the Mediterranean, right in your backyard.
Easy Grilled Tomato Flatbreads with Herbs & Greek Yogurt
Photo Credit : Styled and Photographed by Liz NeilyYield:
4 servingsFor the flatbreads
Ingredients
1 cup whole-milk Greek yogurt
1 cup self-rising flour, plus more for dusting the counter
Olive oil, for brushing
Instructions
Set a small, oven-safe skillet on the grate of your grill over a medium direct fire (but turn the handle of the skillet away from you so that you’re not tempted to grab it when it’s hot). Close the grill and let the heat come up to 375° to 400°.
Next, make the dough: In a medium bowl, stir together the yogurt and flour, then knead the dough a few times in the bowl until smooth. Divide into four equal portions, generously dust the counter with flour, and roll out each portion to a 7-inch circle.
Be sure to have all the topping ingredients prepped before you open the grill. Brush one side of each piece of dough with olive oil, then lay the dough, oiled side down, on the grate. Now brush the top sides with oil as well. Grill until browned on both sides, 3 to 4 minutes per side (depending on the size of your grill, you may need to do this in two batches).
For the topping
Ingredients
1 tablespoon olive oil, plus more for drizzling
2 cups halved cherry tomatoes
¼ teaspoon sugar
¼ teaspoon table salt
1 tablespoon salted butter
3 garlic cloves, very thinly sliced
¾ cup whole-milk Greek yogurt
¼ cup minced fresh basil leaves
¼ cup minced fresh mint leaves
Chili flakes, for garnish
Instructions
Meanwhile, add 1 tablespoon oil to the skillet, then add the tomatoes. Sauté the tomatoes for 1 minute, then add the sugar, salt, and butter and sauté for an additional minute. Finally, add the garlic and sauté for about 30 seconds, then remove the pan from the heat (watch that handle!).
To serve the flatbreads, spread about 3 tablespoons of yogurt on each flatbread, then top each with equal portions of the tomatoes (with some of the juices), the herbs, and a sprinkle of chili flakes. Drizzle with a bit of olive oil, if desired, and serve.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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