No need to use your oven to make delicious homemade bread! This grilled flatbread is a yeast bread that is cooked entirely on the grill!
Use for sandwiches, pizza, garlic bread or dipping into hummus!
Why make this recipe
This week the temperatures have been unusually high with little relief in sight. I have put a hold on any baking or cooking inside. It just is too hot!
We've been using our grill. Of course it's hot outside while we're grilling, but at least we aren't heating up the house. I've grilled lots of foods from ribs, to chicken to potatoes and even pineapple, but I've never tried making bread before!
These grilled flatbreads turned out amazing! Now I can make bread without using the oven. This bread is so soft and delicious that I'll be grilling it throughout the year!
Grilled flatbreads are a yeast dough that are rolled out and cooked quickly over a hot grill. These are perfect for eating plain, scooping up hummus, eating as sandwich bread or using for a grilled pizza!
Key ingredients
- Flour - all-purpose flour
- Olive oil
- Yeast - active dry yeast
- Honey
Step by step directions
- Place water, honey and yeast in a bowl of a stand mixer
- Let sit for 5 minutes until yeast is active and mixture is bubbly
- Add one cup of flour along with olive oil and salt to yeast mixture
- Continue adding flour and mixing with dough hook on a stand mixer until a ball is formed (you might not need the full 4 cups of flour)
- Once a ball is formed, feel the dough. It should feel tacky, but not sticky. If it's too sticky, add 1-2 tablespoons of additional flour.
- Knead on stand mixer at a low speed for 10 minutes
- Form dough into a ball and place in a bowl lightly greased with olive oil
- Cover and let rise until doubled in size
- Gently deflate dough and cut into 10 even sized pieces. Form each piece into a ball.
- Flatten each ball into a 4 inch disc with your hands or a rolling pin. Place on a lightly greased pan with olive oil
- Cover and let rest for 20-30 minutes
- While bread is resting, preheat grill with all burners on high. You want the grates hot. Keep on high for at least 20 minutes with the cover on the grill closed.
- Place each piece of bread on the grill. Keep cover open and heat on high. Grill for 3-4 minutes per side.
- Remove and place on a baking rack until cooled
Tips for making flatbread
- Make certain your grill is fully preheated
- The grate should be clean. Be certain to scrape it well before adding the dough
- Keep the lid open while cooking
- Actual cook time will vary depending on your grill, the thickness of your flatbread and the outside temperature. If it's a cool day, your flatbread may take a bit longer to cook.
- Peak at the underside to determine if bread is ready to be flipped. You want a nice golden color, but not burnt.
- Use a long pair of tongs or a long handled spatula to flip the bread
- Allow bread to cool before eating
Recipe Faqs
The flatbread will stay fresh tasting for 2-3 days.
Yes, the flatbread can be frozen. Once cooked and fully cooled, place in a freezer bag and freeze for up to one month.
Serving suggestions
- Cut into wedges and serve alongside homemade hummus
- Pile on sandwich toppings and fold in half for a handheld sandwich
- Top with pizza toppings and place back on grill (with lid down) until heated through
- Eat along with your favorite soup or salad
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my grilling recipes!
Grilled Flatbread
Ingredients
- 1 ½ cups warm water
- 1 tablespoon honey
- 2 ¼ teaspoons active dry yeast (1 packet)
- 4 cups flour
- 1 teaspoon salt
- 2 tablespoons olive oil (plus extra for greasing bowl and baking sheet)
Instructions
- Place water, honey and yeast in a bowl of a stand mixer. Let sit for 5 minutes until yeast is active and mixture is bubbly1 ½ cups warm water, 1 tablespoon honey, 2 ¼ teaspoons active dry yeast
- Add one cup of flour along with olive oil and salt to yeast mixture. Continue adding flour and mixing with a dough hook on a stand mixer until a ball is formed (you might not need the full 4 cups of flour)4 cups flour, 1 teaspoon salt, 2 tablespoons olive oil
- Once a ball is formed, feel the dough. It should feel tacky, but not sticky. If it's too sticky, add 1-2 tablespoons of additional flour.
- Knead on stand mixer at a low speed for 10 minutes
- Form dough into a ball and place in a bowl lightly greased with olive oil. Cover and let rise until doubled in size
- Gently deflate dough and cut into 10 even sized pieces. Form each piece into a ball.
- Flatten each piece into a 4 inch disc with your hands or a rolling pin. Place on a lightly greased pan with olive oil. Cover and let rest for 20-30 minutes
- While bread is resting, preheat grill with all burners on high. You want the grates hot. Keep on high for at least 20 minutes with the cover on the grill closed.
- Place each piece of bread on the grill. Keep cover open and heat on high. Grill for 3-4 minutes per side.
- Remove and place on a baking rack until cooled
Notes
- Make certain your grill is fully preheated
- The grate should be clean. Be certain to scrape it well before adding the dough
- Keep the lid open while cooking
- Actual cook time will vary depending on your grill, the thickness of your flatbread and the outside temperature. If it's a cool day, your flatbread may take a bit longer to cook.
- Peak at the underside to determine if bread is ready to be flipped. You want a nice golden color, but not burnt.
- Use a long pair of tongs or a long handled spatula to flip the bread
- Allow bread to cool before eating
Nutrition
Recipe adapted from Fine Cooking Magazine.
David @ Spiced says
What a fun idea, Kathy! I love baking bread, and I love grilling...so this is the perfect combination for me. I fired up the oven yesterday, and I thought, "Why in the world am I doing this on an insanely hot day!?" I need to think more about using the grill to bake! I bet these grilled flatbreads made for some pretty fantastic sandwiches...or just to dip into hummus!