Grilled Flatbread
Grilled flatbread is an easy way to add fresh and delicious homemade bread to a meal!
Ingredients
- 2 ¼ teaspoons active-dry yeast or instant yeast (1 envelope, 7 grams)
- 1 cup warm water
- ¼ cup milk , whole or 2% (57 grams)
- 3 cups bread flour , plus more as needed (360 grams)
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- ¼ cup melted butter or olive oil (56 grams)
- Chopped chives or parsley , for garnish (optional)
Instructions
- Combine the yeast and warm water in a small bowl and let sit for 5 minutes until foamy.
- Add the yeast mixture to a large bowl (or bowl of stand mixer) along with milk, flour, sugar and salt. Combine with spoon or dough whisk to make a shaggy dough. Knead by hand or with electric mixer fitted with a dough hook for 5-7 minutes until dough is soft and smooth and clears the edges of the bowl. If needed, add more bread flour a few tablespoons at a time. (The dough should be very soft and tacky, but shouldn't come off and stick to your fingers.)
- Cover dough and let rise for 30-60 minutes.
- Preheat grill or cast iron skillet to medium-high heat.
- Gently punch down the dough to release gases, then divide into 8 equal portions. Roll each out as thin as you can. Use greased or parchment-lined sheet pans to store dough rounds and rolled out flatbread as needed while you're working. Keep covered with plastic wrap so they don't dry out.
- Brush one side of the disk of dough with the melted butter or olive oil and immediately place that side face down on the grill or cast iron pan. Allow to cook for about 3-4 minutes until bubbly and bottom is browned (watch so they don't burn!). Brush the other side with butter/olive oil, flip over, and cook for another 2-3 minutes. Batch cook as needed until all the flatbreads are done.
- Serve immediately. Brush with more melted butter or olive oil, and sprinkle with parsley or chives before serving, if desired. See notes for additional flavor ideas.
Notes
- This recipe makes 8 single-serving portions. If you'd like larger pieces of flatbread, divide into 6 larger balls of dough.
- To cut into 8 equal portions, use a bench scraper to cut dough in half, cut each of those halves in half again to make 4 pieces, and then halve each of those to create 8 total pieces.
- Only brush rolled out flatbread with butter or oil right before putting them on the grill, as they get sticky and hard to work with if you do it much beforehand.
- Flavor variations, add to dough or on top before serving:
- Up to 1 tablespoon of herbs (dried or fresh) or garlic.
- Up to 1/4 cup of sun dried tomatoes, chopped olives or grated cheese like parmesan or asiago.
- Or, get creative and add whatever you’d like!
Calories: 233kcal, Carbohydrates: 36g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 631mg, Potassium: 69mg, Fiber: 1g, Sugar: 2g, Vitamin A: 191IU, Vitamin C: 0.003mg, Calcium: 19mg, Iron: 0.4mg
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