grilled flatbreads with garlic scapes & feta

As a kid when it came to bread on the barbecue it was always garlic bread wrapped in foil. I remember it well, I would always trade the insides with my brothers or cousin Wendy for their crust. I would still be like that, I love the crusty, chewy crust over the soft and squishy center.

Well I think it is time to grow up. Many have realized that just about anything can be cooked directly on the grill, no foil required. Don’t be a chicken!

I drool every time I see pizza made on the grill. Who wouldn’t? My biggest problem with that is that in order to make a decent pizza dough you need to plan ahead. OK, that is not my biggest problem, my biggest problem is that I am allergic to baker’s yeast. That means that I need to have a starter ready for the dough, um, I’m not that organized, it takes days.

I am not the person who plans out a week or more in advance what will be for dinner on Tuesday. I am so not that OCD. I prefer to be free and make my decisions based on what sounds good tonight, or how ambitious or lazy I might be.

Tonight I made flatbreads on the grill, they were fabulous and un-yeasted. Therefore, they can be made literally while the fire is heating up. They also disappear very fast so make more than you think you will need.

Grilled Flatbread
makes 4

2 cups spelt flour or all purpose flour
1 tsp sea salt
1 Tbsp grapeseed or olive oil
3/4 cup water (more or less)

Combine the flour and salt in a food processor, blitz to combine. While machine is running, add the oil and slowly add the water, add only enough water so that the dough comes together into a ball in the processor.

Remove to a oiled bowl. Cover and let sit a few minutes. Divide into 4 pieces and roll out to desired thickness.

Place on a very hot, but not flaming, grill. When the first side is firm and has a little color, flip and cook the other side 1-2 minutes.

Top with garlic scapes, feta, basil and a splash of truffle oil, mmm.

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Grilled Garlic Scapes