Comments on: Easy Grilled Flatbread

By: Audra

Audra — Tue, 26 May 2026 12:59:10 +0000

In reply to Kate Bonaddio. Yes you definitely can. I would form the dough balls and then put in the fridge.

By: Kate Bonaddio

Kate Bonaddio — Tue, 19 May 2026 10:12:08 +0000

In reply to Joanne. Can you refrigerate the dough and cook it the next day? If so, would I do so after the initial rise?

By: Katie Finch

Katie Finch — Sat, 02 May 2026 02:24:06 +0000

In reply to Greg brogan. This was my experience too! It ended up being great with more flour added. I’m cooking in southern Baja in a pretty warm climate with Mexican flour. So curious which factor made it different!

By: Juliee

Juliee — Sat, 20 Sep 2025 15:51:41 +0000

Love this! We’ve been having it weekly for the base of our grilled pizza. Love reading the comments and hearing how others are using this. I have some new ideas to try—especially the spicy bbq and feta mentioned!! Thanks so much for sharing this—planning to explore your site more!

*here in Michigan the best ratio of flour and water I found with this recipe is 1 cup of water.

By: Edward

Edward — Sun, 23 Mar 2025 15:23:01 +0000

In reply to Allan Brooks. Love this recipe, absolute solid base for all kinds of variations. Current house favorite is substitute of salt for BBQ Chilli hot salt and 1tsp of Feta Cheese spices mixed in, a must for those that need a dipping bread with their BBQ dinner.

By: Audra

Audra — Fri, 24 May 2024 16:28:08 +0000

In reply to Lindsay. You definitely can! What I suggest is grilling the flatbread on one side, and then flipping it and adding toppings. This way both sides of the crust get a little charred and crisp!

By: Lindsay

Lindsay — Wed, 22 May 2024 14:18:35 +0000

Has anyone made pizza style flatbread with these? Anything I should consider?