P.T.: 1 hour 15 minutes (includes resting time)

Ingr.: 3 cups APF, 1 tsp salt, 1 tsp sugar, 1 tbsp yeast, 1 1/4 cups warm water, 2 tbsp olive oil, assorted herbs (rosemary, thyme, oregano).

Servings: 6-8 flatbreads

M. of C.: Griddling

Procedure: In a bowl, combine APF, salt, sugar, and yeast. Add warm water and olive oil, mixing to form a soft dough. Knead the dough for about 5 minutes until smooth. Cover and let it rise for 1 hour. Divide the dough and roll out each piece into thin circles. Sprinkle with herbs. Preheat the Blackstone griddle and cook each flatbread for 2-3 minutes per side until puffed and lightly charred. Serve warm as a side or with dips.

N.V.: Contains carbohydrates, protein, and dietary fiber.

P.T.: 30 minutes

Ingr.: 10 slices of white bread (crusts removed), 1/4 cup melted butter, 1/2 cup sugar, 2 tsp ground cinnamon, 1/2 cup cream cheese (softened).

Servings: 10 roll-ups

M. of C.: Griddling

Procedure: Flatten bread slices with a rolling pin. Mix sugar and cinnamon in a bowl. Spread each slice with cream cheese and sprinkle with cinnamon sugar. Roll up the bread slices tightly. Brush each roll-up with melted butter. Grill on a preheated Blackstone griddle, turning frequently, until golden brown on all sides. Serve warm as a delightful dessert or snack.

N.V.: Source of carbohydrates and small amounts of protein and calcium.