Is your summer flying by as fast as mine? I mean, wow. Last weekend I was in Texas for my ten year high school reunion, and this weekend I’m heading to Idaho for a family vacation. In between I’m just trying to catch my breath and stay on top of laundry. I’m exhausted but loving every minute of it.
So this is going to be short and sweet.
Thankfully, this recipe is simple and doesn’t require a lot of fuss.
The dough is simple enough to prepare, then after it’s risen and portioned you roll it out and throw it on the grill. That’s it. I love using the grill because it saves me from having to turn on my oven and heat up the house, plus everything tastes better on the grill.
This flatbread is wonderful! It’s a great accompaniment to any meal, particularly if there’s some sort of sauce that needs mopping up. But it’s also delicious by itself. And it even made a great pizza crust. The next night I covered some flatbread with cheese and some vegetables, reheated it on the grill, and had another delicious meal.
You can keep the flatbread plain, or add some garlic and parsley if you want to fancy it up some. Both ways were very yummy. Grill some tonight!
- 2 ½ teaspoons active dry yeast
- 1 cup warm water
- ¼ cup granulated sugar
- 3 tablespoons milk
- 1 large egg , beaten
- 2 teaspoons salt
- 4 ¼ cups bread flour
- ¼ cup unsalted butter , melted
- 2 garlic cloves , minced
- Chopped parsley , for garnish
- Combine the yeast and warm water in the bowl of an electric mixer (if using). Let sit for 10 minutes. Add the sugar, egg, milk, salt and 3 cups of the flour. Knead with a dough hook (or on a well-floured surface) until a soft dough forms. Add more flour, if necessary, to acheive a dough that is still sticky, but clears the bowl during mixing. Continue to knead on medium speed for 8-10 minutes until smooth and elastic.
- Place in a greased bowl and cover with plastic wrap. Place in a warm space and allow to rise until doubled, about 1-2 hours. Punch down the dough and allow to rest for a few minutes. Portion the dough into equally sized balls, place on a greased sheet and allow to rise again, about 1 hour.
- When ready to grill the flatbread, roll out each ball of dough with a rolling pin on a lightly floured surface. Each piece of flat bread should be about 8 inches in diameter. Brush one side of the disk of dough with the melted butter and place that side face down on a grill over medium heat. Allow to cook for about 4 minutes. Brush the other side with butter, flip over, and cook for another 4 minutes. Add garlic and parsley, if using.
- Remove from heat. Serve hot or at room temperature.
10 Comments on “Grilled Flatbread”
wow. thanks for posting this. I am going to try it this weekend! beautiful website you got here, I am going to blogroll you! And will check back for more.
Thanks for sharing this! I'm so trying this tonight =).
I will be making this soon. We love grilling anything and everything!
This is a great recipe! RealSimple magazine has a very similar grilled flatbread recipe using thyme that I think I'm going to do soon. This looks like a scrumptious little snack, though. Great job, Annalise!
So I saw this post the other day. And I haven't forgotten about it. For dinner tonight, I had planned on making this and then while it's on the grill, adding pesto, cheese and shredded chicken. And wouldn't you know, I don't have anymore eggs. GAH! Another day.
This looks so awesome and so simple too. Thanks for sharing. I love the way they look in your photos. 🙂
This looks great. I will have to bookmark and try it out soon! Thanks for sharing!
This flat bread was amazing!!!
Very easy … next time I am going to try throw in some Rosemary.
A new fan of your site!
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