Grilled Flatbreads

This grilled flatbread is not only easy to make, it's also a great way to get fresh, warm bread for your outdoor soiree without turning on your oven in the middle of summer. 

This post is sponsored in conjunction with #BBQWeek. I received product samples from companies providing our prizes to help in the creation of the #BBQWeek recipes. All opinions are mine alone.

These grilled flatbreads, baked directly on the grate of your grill, are done in just a couple of minutes per side. Just shape them while your grill is heating up, toss them on the oiled grates, and watch them puff up and cook through in no time. 

All you need is this easy dough that you make ahead of time and let proof in your refrigerator overnight and up to two days. 

If you cringe at turning on your oven to make fresh bread in the middle of summer, this bread is the perfect solution. 

How to Make Grilled Flatbread:

First, mix flour, water, salt, and instant yeast together with a stand mixer. If you don't have a stand mixer, you can mix it briefly in the food processor, or you can knead it by hand. If you do knead it by hand, try not to add any more flour to the sticky dough. 

Next, drizzle some olive oil into a Ziploc bag and make sure the oil is spread around inside the bag. Form the dough into a ball and place it in the bag, press out as much air as you can out of the bag, and seal it. 

After that, place the dough in the refrigerator and chill it overnight, and up to two days. 

When Ready to Grill the Flatbread:

Remove the dough from the refrigerator, press out some of the air, and let it come to room temperature in the bag on your kitchen counter. 

When you are ready to grill it, divide it into six equal pieces and form them into balls. I like to use a kitchen scale so that the pieces are fairly uniform in size, but that's not a big deal when it comes to how long they will bake. 

Shaping the Dough:

You can flatten the dough on your work surface with your hands or roll it out with a rolling pin. You will probably need to flour your work surface to prevent sticking. The rounds should be about six inches across 

Alternatively, you can press the dough down flat between your hands and then shape it like you might pizza dough, just stretching it out with your fingers. 

Grilling the Flatbread:

Toss the shaped dough onto the oiled grill and let it "bake" until side one is done with grill marks and the dough is cooked halfway through. Flip the bread and grill it until the flatbread is fully cooked. 

If you stack the breads in a thick dish towel, they will stay warm for quite a while. 

You can serve the flatbreads warm or at room temperature. 

You can make this grilled flatbread on a charcoal grill, gas grill, or even on a grill pan. Be sure to clean and oil the grates before tossing on the the dough. I used tongs for flipping the flatbreads. You could also use a spatula if you prefer. 

As far as timing goes, it depends on the temperature of your grill. I didn't use the hottest side of my grill in case I might burn the outside of the bread before the center is done. That being said, this bread cooks so quickly that you probably don't need to worry that much. 

After all, a wood fired pizza oven at 850 degrees F will cook a fully topped pizza with raw dough in a minute or two. 

Grilled Flatbread Recipe Variations:

You can incorporate scallions, roasted garlic, caramelized onions, or other ingredients into the dough. A little rosemary or another herb would also work to add flavor. 

You can also top it with cheese after you flip it the first time on the grill and let the cheese melt while the second side is grilling. 

After grilling the bread, you could top it with your favorite pizza sauce and toppings, return it to the grill, cover it, and finish baking your pizza. It will be similar to any flatbread pizza, only with a bit of char.  Or.... save the already grilled flatbread to bake a pizza in your oven later. 

If you have leftover flatbreads, you can individually wrap them with plastic wrap and place them in a freezer bag for later. 

To Serve this Grilled Flatbread:

Serve this flatbread with hummus or spread it with dips or tapenades. One of my favorites is skordalia, a Greek garlic and potato dip. It's so good. 

Another option is to wrap up juicy meats or dip it in soups, stews, and sauces... or top it with spinach like a pizza!

Or just spread it with soft flavored butters while it is still hot and enjoy! 

Welcome to #BBQWeek, a great event for kicking off the summer grilling and barbecue season. We offer recipes to cook on your grill or to serve at your summer barbecue. I've participated since 2018!

As a reminder, after the recipe, be sure to check out the prizes you can win from Saucy Queen and Rainier Foods by entering. Everything I've tried is pretty fabulous. All you need to do is follow me on Instagram (and make sure you enter on the Rafflecopter form below)! Plus, you'll have multiple chances to enter by following the rest of the group.

Check out the prizes here. 

Friday #BBQWeek Recipes

Starters and Sides

• Cucumber, Corn and Tomato Salad from A Day in the Life on the Farm
• Deviled Egg Pasta Salad from Hezzi-D's Books and Cooks
• Elvis Old Fashioned from The Spiffy Cookie
• Grilled Chicken Wings (Three Ways!) from Sweet Beginnings
• Grilled Flatbreads from Karen's Kitchen Stories
• Spicy Parmesan-Garlic Wing Sauce from A Little Fish in the Kitchen

Dinners

• Baked Salmon in Foil from Art of Natural Living
• Blackberry Chicken Thighs from Cindy's Recipes and Writings
• Grilled Balsamic Honey Pork Tenderloin from Cheese Curd In Paradise
• Spicy Hawaiian Ham Kabobs from A Kitchen Hoor's Adventures

Desserts

• Cactus Candies from The Freshman Cook
• Lemon Blueberry Whoopie Pies from Jolene's Recipe Journal
• Strawberry Cheesecake Dessert Tacos from Blogghetti

Grilled Flatbread

Yield: 6 flatbreads

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 10 MinInactive time: 12 HourTotal time: 12 H & 25 M

This grilled flatbread is not only easy to make, it's also a great way to get fresh, warm bread for your outdoor soiree without turning on your oven in the middle of summer.

Ingredients

• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 320 grams (2 1/2 cups) bread flour, plus more for shaping
• 1 cup lukewarm (about 100 degrees F) water
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Add all of the ingredients, except the olive oil, to the bowl of a stand mixer and mix for about seven minutes until smooth.
2. Drizzle the olive oil into a one gallon ziploc bag and rub your hand over the outside of the bag to make sure all of the bag is oiled.
3. Form the dough into a ball and drop it into the bag. Press out any air, seal the bag, and place the bag with the dough into the refrigerator overnight and up to 2 days.
4. When ready to make the flatbread, remove the dough from the refrigerator and let it sit in the bag until it reaches room temperature.
5. Remove the dough and divide it into 6 equal pieces. Form each piece into a ball.
6. Heat your grill and oil the grates.
7. Form each dough piece into a six inch disk on a floured work surface.
8. Cook each disk directly on the hot grill grates, about 1 to 5 minutes per side, depending on the heat. Flip when you have browned grill marks and some browning. Cook the second side until the breads are cooked through, about 1 to 5 minutes per side, depending on the heat.
9. Stack and wrap the flatbreads in a thick dish towel to keep warm before serving.

Nutrition Facts

Calories

222.23

Fat (grams)

3.36

Sat. Fat (grams)

0.47

Carbs (grams)

40.16

Fiber (grams)

1.82

Net carbs

38.35

Sugar (grams)

0.84

Protein (grams)

7.2

Sodium (milligrams)

391.7

Cholesterol (grams)

0

https://www.karenskitchenstories.com/2022/05/grilled-flatbreads.html

Karen's Kitchen Stories

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