There’s something about bread on the grill that is just out of this world.
Grilled cheese sandwiches, grilled Caesar salad…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.
What is flatbread?
Flatbread is bread that is, well, flat. Think pita bread, or naan, or bannocks.
Sometimes they are unleavened (meaning nothing that will make them rise) and some (like this recipe) have just enough yeast to give it a small lift.
I am usually completely terrified of anything involving yeast, but this one never fails me. And it’s just plain perfect when you want a piece of warm bread on the side of soup or salad, or to hold a slather of cheese or hummus as an appetizer.
How to make easy grilled flatbread
Put the 2 teaspoons of salt, a teaspoon of sugar, a tablespoon of instant yeast and 1 cup of warm (not hot) water in a bowl and give it a stir.
Let it sit until it gets a little bubbly and then stir in 3 cups of flour, drizzling in 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 Silpat for this) and knead it for 2 to 3 minutes. The dough is going to be kinda dense – that’s what we want!
Cut the dough into 8 pieces and roll them into approximately 6 inch round pieces. Don’t worry if they aren’t perfectly – the different shapes are part of the fun!
Now preheat your grill on a medium high setting for 10 minutes. Brush one side of the dough rounds with some olive oil and put them on the grill, oil side down, and brush the other side with more oil.
Grill until they start to puff up and the underside is brown (this can take anywhere from 1 to 3 minutes depending on your grill), then turn them over until the other side is browned.
Take them off the grill and eat them while they are still warm!
More tips for making easy grilled flatbread!
You can! You might need to add 10 to 15 minutes of rise time, but regular yeast will work just fine.
As with all homemade breads it is at its delicious best the day that it is made, but it will keep just fine for a few days. If you want to warm it up, pop it in the microwave for 15 to 20 seconds, or pop it in a warm oven for 5 to 10 minutes.
What can you do with your gorgeous flatbread?
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 aren’t just for burgers anymore.
OTHER EASY BREAD RECIPES WE LOVE!
 This easy recipe for cheesy Southern spoonbread is a cross between a cornbread and a custard, and is the perfect comfort food side dish! |
 This classic recipe bakes up into the best Irish soda bread you can imagine. Bursting with raisins and just the right amount of sweetness. |
Want to round out your meal? This recipe pairs well with...
Easy Grilled Flatbread
Prep Time: 15 minutes- Rising Time: 60 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8
- Category: Side Dish
- Method: Grill
- Cuisine: American
- Diet: Vegetarian
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Pin RecipeDescription
This recipe for easy grilled flatbread is a snap to make, and a delicious addition to your grilling dinner menu.
Ingredients
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 3 cups flour
- Olive oil
Instructions
- 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 Silpat 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 with 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!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!
Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Hi, Kate! Love this flatbread recipe, but do you have any tips on how to bake these without a grill? Thanks!
Hi Terry! I sometimes make this in my cast iron skillet when it is too hot/rainy/freezing to send my wonderful Southern husband out to the grill. Crank up the heat as high as it will go, get your pan good and hot, and I would add a little canola oil so you are sure there is no sticking. And I would peek regularly with tongs to make sure you aren’t getting too much char, since you don’t have the grill rack. (Oh, and of course if you have a grill pan, that is perfect for inside flatbread! :) )
Perfect! Thanks, Kate. Hope you are loving your new home!
We are!! Can’t believe it’s almost been a year!
I try to eat only whole wheat bread. Have you tried making these with whole wheat flour – can it be substituted 1 to 1, or do you need to use some all- purpose flour? I plan on making these in my grill pan. Thanks
Hi my friend! I’ve never made these with whole wheat flour, but I knew the good folks at King Arthur would know – here’s what they say about swapping whole wheat for all purpose. I’d love to know how they come out when you make them! :)
So KA says for 3 c. of flour, add 2T of water. Will try it as soon as I buy some yeast. Thanks!
KA always knows! Keep me posted! :) :)