Picture this: You are sitting outside on the patio, the sun is shining, the birds are chirping and all your neighbors are poking their noses over the fence to bask in the smell of your barbecue. What, you may say, is grilling? How about this kidney-friendly grilled low-salt flat bread.
"This is a great BBQ recipe for the summer. You can sprinkle your favorite salt-free seasonings on your flat bread for a variety of flavors or use your favorite spreads on top to make a flat bread meal or pita-style sandwich," says Duane Sunwold, a member of NKF's Patient Family Council Executive Committee who also happens to be a professional chef.
Grilled Low-Salt Flat Bread
1 package active dry yeast
¼ cup warm water
¾ cup rice milk, heated to a simmer
2 tablespoons sugar
2 tablespoons canola oil
3 to 3 ½ cups all-purpose flour
Dissolve yeast in warm water. Mix warm rice milk, sugar, and oil and cool to lukewarm. Add 1 ½ cups flour, yeast mixture and stir together. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface and knead about 8 minutes or until dough becomes smooth across the top when it is shaped like a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, place in a warm area of your kitchen, and let double in size. Check the dough in 30 to 45 minutes because low-salt dough rises much quicker than other dough. Punch down, knead out all of the air bubbles, and shape dough into flat 6 to 8 inch disks. Place foil over your BBQ, brush the foil with oil, and turn your BBQ on to low or heat until 350 F. When your BBQ is hot, turn off the heat, place the dough disks on the foil until golden brown, turn over and cook and until golden brown on the both sides. It may only take 3 to 4 minutes to cook. Spread your favorite toppings over the top and enjoy a light a summer meal.