Sometimes I make something so wonderful I have to drop everything to photograph it and share it with you. Even with a handful of recipes in the queue, some things are too delish to hold back from you and this is one of those recipes!
This grilled flatbread is not only easy as can be, but it’s a fabulous way to get fresh, warm, bread for your summer dinners without turning on your oven.
I’ve been loving baking sourdough lately, but having my oven at 500F for 1-2 hours has just been too much with this midwest heat wave. This bread is the answer to all my problems.
A super simple and basic bread dough is kneaded together and left to proof on your counter for 30-60 mins while you prep the rest of your meal. While your grill heats up, you seperate the dough into 4 sections and spread out a bit. Smush in some fresh garlic or chopped olives if you wish, brush with olive oil, and you’re good to go.
When the grill is ready, place the dough rounds on for 3/4 mins, flip, and grill for 3/4 mins more. Brush with more olive oil, sprinkle with flakey salt and fresh herbs and you’re good to go! Seriously you can have this bread on your table in an hour or less and that’s a huge win in my book.
We’ve been enjoying this as part of one of my favorite types of meals: a spread of dips, meats, cheeses, and spreads with this crisp bread on the side and a glass of chilled wine. Is there anything better?
I made these with garlic, rosemary, and parsley, but the options are endless. I can’t wait to try with chopped kalamata olives worked into the dough, and I’m thinking sprinkling grated parmesan on top of the freshly baked loaves would be fantastic as well. Are you going to try it or what? Hop to it!
* I have tried this with both bread and AP flour and while I prefer bread flour, if you only have AP it will work too!
Easy Grilled Flatbread
Ingredients
Instructions
Notes
Instead of/in addition to garlic you could also try chopped greek olives or other herbs kneaded into the dough.
Recipe adapted slightly from Food52
Joanne says
You’re making me so mad that I don’t have a grill!!!
Allan Brooks says
Who doesn’t have a grill? Try a grill plan or a large cast iron skillet.
Audra says
I make this in a cast iron often- It works great!
Kayle (The Cooking Actress) says
OMG I NEED TO DO THIS ASAP
Myrthe says
Wow, these are delicious! I used bread flour and my grill pan and they turned out great! I usually find bread flour very tricky and sticky to work with, but your tip of using oiled hands, not floured, really did the trick. I did end up dividing the dough into more than four pieces because that way they fit better in the pan. I will definitely be making these again!
J.T. Rhoe aka. “Moose” says
Making bread is it’s own reward. Thank GOD for such sublime pleasures. Now, go fishing!
Angel Sleeper says
This is my favorite recipe for the grill and I come back to it again and again. After some trial and error I’ve found the best way for me to form the flatbreads is to do each at the grill, pulling out lumps of dough from the main mass, stretching out the flatbread with well-oiled hands and laying them on the grill from there. I haven’t experimented with flavors so this technique wouldn’t work as well with multiple flavors from a single batch but they taste great with the olive oil and a little sea salt and freshly ground pepper.
Amelia says
I made this last night. It was quite easy and fast and tasted great. I was expecting a thinner naan style flatbread, but this puffed up quite a bit and was very very good dipped in olive oil and balsamic. I will make it again, next time adding some different flavorings!
Josey says
Wow!!! I just made this and the bread turned out so extremely good!!! The whole family is impressed, which is pretty awesome, and the house is still nice and cool! Thank you!!!
Josey
Christchurch, NZ
Junaitha says
Thank you! The flatbreads came out really good and my boys finished them off real quick! I used basil, garlic and black olive topping! Yummylicious!
Tracey says
These are so delicious! Super easy to make for anything! Had them tonight with a salad and they went great together! I have already made these many times and will continue to!
Audra says
Thank yoU! I have been making them lately in a cast iron skillet and that has been working great!
Jo Bennett says
Made it twice now. Absolutely delicious and so easy to make. Love it! Thank you so much for the recipe!
Jo Bennett says
Loved this recipe! Made it multiple times. Great on grill as well as a pizza oven. Thank you for sharing!
Pat says
How large should the four dough pieces be just before grilling?
Audra says
I like mine to be 6-8 inches
Christopher Keane says
What setting/temp do you put your grill on?
Audra says
Hi! I always have my grill on high on all burners
sep says
do you have measurements in weight? Flour is impossible to measure reliably in cups. I tried this recipe twice and had extremely different results because of the amount of flower.
Audra says
You’re right- I generally prefer weight too. I am going to add the weight measurements now!