Not gonna lie, this was a really fun recipe to create. I got to combine three of my fav things: bread, grilled food, and za’atar spice blend! Woo! I’ve made this recipe before using spelt flour (which worked great), but I wanted to try to make a completely gluten free version for all my celiac and gluten intolerant peeps out there.You’ll notice that this recipe has a lot of words and steps, but fear not, it is by no means a difficult recipe to make. There’s just a lot going on, hence the many steps. A good tip to keep in mind if you decide to give this recipe a go is to read the whole recipe before you start cooking. You’ll notice that some of the steps from different parts of the recipe can be done together. For example, while you are grilling the eggplant for the puree you can also grill the flatbreads at the same time (that is what I did). So, just be sure to read the recipe first, got it? Ok good.

As I mentioned above, this recipe works fantastically with spelt flour too, so if you aren’t gluten intolerant or anything and you aren’t really feeling adventurous, then feel free to use spelt in place of the quinoa flour and buckwheat flour that I suggest in the recipe. Both ways are delicious.

The gluten free version has a slightly more complex flavour, due to the combo of the quinoa and buckwheat flours, which I find to be very nice. I decided to cook these flatbreads right on the grill so that they would soak up some of that delicious grilled flavour that I love so much.

The eggplant puree is a wonderful accompaniment to these wonderful flatbreads, but feel free to use any other dip as a side such as hummus or tzatziki. I’m all about variety when it comes to combining flavours, so go wild!

My peonies are in full bloom at the moment and, since they are my absolute favourite flower, I use had to include them in the photos for this post 🙂 You can scroll down to the bottom for more peony pics haha.

Also, a quick little life update: I’M GOING TO PARIS! One of my good friends from high school was planning on going this summer and had no one to go with, so I said I would. We have both been working all year and are super excited to have a bit of time to unwind and enjoy all that Paris has to offer before we head away to school in the fall. The trip is still a while away, but that doesn’t mean I can’t already be excited! Stay tuned for more details!

Anyways, back on topic. Let my know if  you give this recipe a try, I’d love to hear some feedback from you guys 🙂

xx

Ashley

Grilled Za'atar Flatbreads with Garlic Infused Olive Oil and Smoky Eggplant Puree

V, GF

Author: Ashley

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Servings: 4 flatbreads

Ingredients

Za'atar Flatbreads

• 2 cups Gogo Quinoa quinoa flour
• 1-1/2 cups light buckwheat flour
• 1/2 teaspoon sea salt
• 1 cup lukewarm water
• 1-1/2 tablespoons active dry yeast
• 3 tablespoons olive oil
• 2 tablespoons garlic infused olive oil, for brushing (recipe follows)

Garlic Infused Olive Oil (makes extra)

• 1/2 cup olive oil
• 4-5 garlic cloves

Smoky Eggplant Puree

• 1 eggplant
• olive oil, for rubbing
• 1 tablespoon fresh lemon juice
• 1 tablespoon garlic infused olive oil
• sea salt + fresh pepper, to taste
• Za'atar, to taste

Instructions

For the Flatbreads

• In a large mixing bowl, combine the two flours and the salt.
• In a measuring cup, measure out the lukewarm water and stir in the yeast. Allow this mixture to sit for a few minutes so that the yeast activates. 
• Create a well in the centre of the dry mixture, then pour in the wet mixture along with the olive oil. Use a wooden spoon to stir until the dough just starts to come together. At this point you will need to add more water. Add up to 1 cup extra and mix with your hands. You are looking for a smooth, slightly elastic dough, similar to pizza dough. Be sure not to make the dough too wet.
• Gently knead the dough in the bowl for a few minutes. Remove the dough from the bowl and form it into a ball. Lightly flour the bowl, then place the dough back in it. Cover the bowl with a clean, damp dishcloth and allow the dough to rise at room temperature for 2 hours, or until doubled in size. While the dough is rising, make the garlic infused olive oil and eggplant puree.
• Once the dough is done rising, separate it into four balls. Transfer the dough balls to a floured surface and use a rolling pin to roll the dough into the shape of a naan style bread. Repeat with the remaining dough.
• Brush both sides of the flatbreads with the garlic infused oil and sprinkle with za'atar.
• Place the flatbreads on the heated grill and cook, with the lid closed, for about five minutes per side.

For the Garlic Infused Olive Oil

• Place the olive oil and garlic cloves into a small saucepan and bring to a gentle simmer over low heat. Allow the oil to simmer until the garlic cloves turn brown. This will take about 10 minutes. 
• Remove the oil from the heat and allow it to cool. Remove the garlic cloves, then transfer the cooled oil to a jar and store until ready too use.

For the Smoky Eggplant Puree

• Heat your grill to high. 
• Rub the skin of the eggplant with a bit of olive oil, then place it on the heated grill, close the lid and allow it to grill away for about 30 minutes or until the skin is charred and the eggplant is very soft.
• Remove the eggplant from the heat, slice it down the middle and allow it to cool down a bit. 
• Scrape the eggplant flesh into a bowl then add the lemon juice, garlic infused olive oil, salt and pepper. Use an immersion blender to create a smooth consistency. Taste, and adult the flavours to your liking.

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