Flat out one of the most versatile breads

On a recent road trip, I had no choice but to eat at a popular chain sandwich shop.

Since I am trying to shed a few pounds, I opted for the flat bread veggie sandwich. It was delish! Even my carnivore hubby loved the bite I begrudgingly shared with him...I wasn't giving him any more than that. After all, I didn't want a bite of his flesh laden thick bread choice.

There was a time when I grilled up my own flatbreads on a regular basis, but it had been quite some time. After checking out the calories...about 110 calories for a 3" bread...not much more than a slice of mushy white bread, but a heck of a lot tastier and a much better texture.

These grilled breads can be used for sandwiches, as a crust for a personal pizza or spread with a tablespoon of peanut butter (or almond butter) and a sprinkling of dried fruit. You can even just dip them in a few drops of olive oil and some pepper and eat them as-is.

Basic Flatbread

2 tablespoons of sugar
1 teaspoon of salt
1 cup of warm water
1 tablespoon of active dry yeast
3 tablespoons of milk
1/4 cups of butter
6 cups of flour

• Put the water, the yeast, and the sugar to a bowl. Allow it to sit until it's frothy.
• Add the milk and the salt.
• Stir in half of the flour so that the mixture becomes creamy.
• Add more flour...just enough for the mixture to create a soft dough.
• Knead the dough on a floured surface for three to five minutes.
• Put the dough aside and let it rest for about 5 minutes.
• Divide the dough into five or six pieces.
• Flatten each piece of dough with your hands and then use a floured rolling pin to roll out each piece. You want the dough to be about 1/4-inch thick.
• Heat your grill up on high and then turn it down to low.
• Melt the butter and brush the melted butter over the dough. If you want, sprinkle on some salt, some garlic powder or some dried herbs.
• Lay the dough face-down in the grill and cook it for about two to three minutes.
• Flip the flatbreads and repeat.

Vegetarian.