This recipe for grilled Lebanese flatbread is so easy to make, and a delicous addition to your summer dinner menu. It’s especially delicious slathered with hummus!
There’s something about bread on the grill that is just out of this world. Grilled cheese sandwiches, grilled pizza, grilled bread for open-faced sandwiches (my current summer obsession)…all of these things that are normally made inside take on a magical quality with just that tiny bit of charred-ness you get only from the grill.
And one of my most favorite variations on this is just plain old flatbread. It’s a quick and easy dough that you mix up in 5 minutes, let rise for an hour or so, knead for a few minutes and then roll out. Brush it with olive oil, pop it on the grill, and about 5 minutes later you have this:
Gorgeous, warm, crusty bread. You can tear it up and use it as something to spread cheese or hummus on. You can dip it into a bowl of olive oil seasoned with pepper and rosemary.
You can use it as the base for an avocado, egg and smoked salmon sandwich. Or you can just stand next to the grill the second it comes off and eat it right there. I may or may not have been known to have done that.
Grills. They’re not just for burgers anymore.
This recipe for grilled Lebanese flatbread is so easy to make, and a delicous addition to your summer dinner menu. Delicious with hummus!
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 3 cups flour
- Olive oil
- Put the salt, sugar, yeast and 1 cup warm water in a bowl and give it a stir. Let it sit until it gets a little bubbly and then stir in the flour, adding a little more water if the dough seems dry. Cover it up with a dishtowel and let it sit and rise for an hour.
- When the dough has puffed up a little, put it on a well floured surface (I love using a silicone mat for this and knead it for about 5 minutes until it is nice and soft.
- Cut the dough into 8 pieces and roll them into 6 inch round pieces. Don’t worry if they aren’t perfectly round by the way – the different shapes are part of the fun!
- Brush one side of the dough rounds olive oil and put them on a medium high heat grill, oil side down, and brush the other side with more oil. Grill until they start to puff up and the underside is brown, then turn them over until the other side is browned.
- Take them off the grill and eat them while they are still warm!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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