Grilled Flatbread on a Foreman Grill
Grilling imparts such a nice flavor and crispiness to bread. Try making some unique flatbreads from scratch on a George Foreman Grill. Choose between gluten-free Chapati or tasty Cabbage and Green Onion Flatbread.
Ingredients
- 1 cup garbanzo bean flour
- 2 tablespoons arrowroot powder can substitute tapioca flour, potato starch, or kudzu
- ½ teaspoon sea salt
- sesame seeds optional
- 1 tablespoon extra virgin olive oil plus more for grilling
- ⅓ cup filtered water
- garbanzo bean or brown rice flour for rolling dough
- extra virgin olive oil and sea salt for grilling
Instructions
- In a bowl, combine the dry ingredients.
- Add the olive oil and slowly add the water while mixing. The dough should form a ball that is not too wet or sticky, so be judicious with the water. On a humid day, you might not need it all.
- Gather the ball and knead a few times with your hands. Place the ball in plastic wrap and chill it in the refrigerator for at least 15 minutes, as you would pastry dough.
- Flour a cutting board or countertop. Pull the dough apart to form 8 to 10 equal size balls.
- Flatten a ball with the heel of your hand. Flip it over and roll to an approximately 1/8” disc.
- Continue until all balls are rolled out, adding more flour as needed. You can pile these on top of one another.
- Heat your basic grill to high. Brush both sides of your breads generously with olive oil.
- Grill as many as will fit with the top closed for 4 minutes.
- Flip the breads over, sprinkle with a little salt, and close the lid for another 4 minutes.
- Continue until all of the breads are cooked.
- Serve with toppings on the side, such as chutney, grilled vegetables, or cooked beans.
Nutrition
Calories: 161kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 311mgPotassium: 254mgFiber: 3gSugar: 3gVitamin A: 12IUCalcium: 16mgIron: 1mg
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