Friday, May 6, 2011

Grilled Flatbread

Oh, am I in the mood for charcoal and flames!

It was 70 and mostly sunny here in the northern part of the world.  My kids were barefoot all day, and they are filthy and tanned and happy!  Yesterday, a snapping turtle was caught by our resident crazy 12 year old,  and if any of you want to tell me how dangerous it is, and that my kids need to be more careful, I'll just tell you to go back to your x-box and your screen-book and your whatever.  It's just how we roll.

But I digress, as usual.

I grilled a whole, butterflied chicken tonight.  It's such a favorite, and such an economical way to enjoy some good eats from the fire.  It was slathered with home made barbecue sauce, and served with some greens, quartered tomatoes, blue cheese dressing, and Grilled Flatbread.

All you really need is pita bread from your grocery store, along with olive oil and seasoned salt or garlic salt.  Lavash works great, as does Naan bread.  Anything flat, pre-baked, and just needing a kiss of seasoning and a sear on the grill.

Ready?  This is not a recipe.

Take some flat bread (I did 8 pita breads).  Brush them on both sides with olive oil, or melted butter.  Sprinkle with seasoned salt or garlic salt.  Stack them on a plate, and have another empty plate ready to go.

After your meat comes off the grill, brush off the grates to remove any residue.  Put two of the flatbreads over direct heat, and be ready to flip them almost immediately.  They might puff and swell, and it might take all of about 15 seconds.  FLIP, and count to 15 or 20 on the second side.  Remove to your second plate.  Usually you can cook two or three at a time, depending upon your grill and your coals.

We serve this as a "side" to grilled meat and veggies, but they are divine used as a base for many things - they can be tacos, wraps, tostadas, pizza crusts, and a million other ideas that inspire you.  Imagine some grilled shrimp or chicken kabobs, along with some kabobs of pineapple and red onion and green pepper - plopped onto a grilled pita, with some tangy apricot jam-yogurt-herb sauce drizzled on top, then folded over, and as you take a bite, all the goodness oozes out and drips down your elbow and you remember why you survive each winter.  Or some shredded grilled pork, diced avocado, pico de gallo and jack cheese, with a few hot pickled jalapenos on top.  You get the idea, don't you?

Summer should be tasty and easy.  Kids should be dirty and tan and full of bug bites and scratches.  Put your candles outside, turn on the music, forget the dishes, and have a big bite of warm weather!

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