This simple grilled flatbread is a summer staple. In spring, top it with asparagus and goat cheese, but, as the seasons change, try mixing it up with local topping combinations like Strawberries, Basil & Leelanau Raclette or Summer Squash, Zucchini & Boss Mouse Montasio! This simple five-minute naan is even tasty enough to eat by itself.
- 3 cups Grand Traverse Culinary Flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 ½ tsp sugar
- 1/3 cup plain unsweetened yogurt
- 2/3 cup water
- 2 tbsp vegetable oil
- Idyll Farms crumbled goat cheese
- Providence Organic Farm Asparagus, grilled with salt & pepper
- Caramelized Onion
- Grand Traverse Culinary Oils, Garlic Rosemary Sunflower Oil
Slice about half of a large onion, and place in a pan on medium-low heat with a tbsp. of butter or oil. Be sure the onions don’t burn, but keep them on a low heat to break down the plant creating that perfect light sweetness.
Toss the asparagus in oil, with a little salt & pepper and place on the grill.
While keeping an eye on the onions and asparagus, combine the flatbread ingredients in a single bowl. The dough will be sticky, but do not add extra flour. Lightly dust a hard surface with flour and roll out the dough until about ½ inch thick.
Remove asparagus from the grill when tender and remove onions when they’ve reached a caramelized brown color, again being certain not to let them burn.
Cook flatbread by using a large griddle or pan on very high heat. Lightly coat surface in sunflower oil and place flat bread on top, flipping after about 2 minutes.
Remove flatbread from heat and place on a baking sheet. Shake the bottle of Garlic Rosemary Sunflower Oil to get spices mixed together and coat the top of the flatbread.
Cover with caramelized onions, slice the asparagus in half and toss those on the flatbread as well. Generously cover the flatbread in crumbled goat cheese. Place the flatbread on the grill to warm back up, then serve!
Tricia Phelps is the CEO of Taste the Local Difference. Contact her at [email protected]
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