Irrational exuberance at the farmers market?
Just light the grill and cook up your haul, seasoning with savory additions
Warm grilled eggplant, prosciutto salad: This summer, the passel of grilled vegetables takes center stage with the luxurious addition of prosciutto and sharp cheese. (Bill Hogan/Chicago Tribune)
Chill: 1 hour
Cook: 20 minutes
Makes: 8 flatbreads
1 1/2 cups flour
1/3 cup fine or medium grind white or yellow corn meal, preferably stone ground
1 ½ teaspoons baking powder
3/4 teaspoon salt
1 cup plus 2 tablespoons nonfat plain Greek yogurt
1/4 tablespoons mixed fresh herbs (such as chives, parsley, thyme)
Grapeseed oil or expeller-pressed canola oil
1. Mix flour, cornmeal, baking powder and salt in food processor. Pulse until mixed.
2. Add yogurt and herbs; process until mixture forms a ball. Remove from processor; shape into a flat round. Refrigerate wrapped in plastic, at least 1 hour or up to 1 day.
3. Divide dough into 8 pieces. Roll each into a thin circle, about 1/8 inch thick.
4. Heat a large well-seasoned cast-iron skillet or griddle over medium-high heat until hot. Reduce heat to medium; add a generous coating of grapeseed oil or expeller-pressed canola oil. Add one flat bread; cook until golden and puffed on the under side, 2 minutes. Flip; cook the second side until golden, 1 to 2 minutes. Remove to a baking sheet set in a warm (200 degree) oven. Repeat with remaining breads. Serve warm.
Per serving: 168 calories, 5 g fat, 1 g saturated fat, 1 mg cholesterol, 26 g carbohydrates, 5 g protein, 347 mg sodium, 1 g fiber.