I love grilled Flatbread. There are so many uses for flatbread besides just eating it fresh and hot off the grill! I use it for fold-over sandwiches, pizza or even breakfast pizzas and top them with scrambled eggs, diced ham and shredded cheese. The little pizzas just need to be warmed in the oven long enough to melt the cheese, so they are a quick breakfast. My counter top Toaster Oven comes in handy for re-heating things like this!
It’s so simple to make. You can make them on the outdoor grill if you’d like, or use a stove top grill indoors , The grill marks are characteristic of flatbread.
A couple of years ago, I went to stay with my daughter and her family for a few days to help while she had her baby. While I was the chief cook and bottle washer, I got to use her Cast Iron Grill Pan. I had never used one before, but I really enjoyed it. She kept hers on the stove top all the time because she used it every day! It can be turned over and used on the griddle side for pancakes or on the grill side for meat or vegetables (or in this case, Flatbread!)
I decided to buy one of my own grill pans. I love this thing!
Here’s the recipe for my Flatbread dough:
1 pkg. yeast
1 c. warm water
1 t. salt
2 ½ c. flour (give or take)
Dissolve the yeast in warm water. Add the salt and enough flour to make dough easy to handle – not too sticky. Knead the dough for about 5 minutes until smooth and elastic (if using bread mixer, add only enough flour to clean the sides of the mixing bowl. Then, mix on medium speed 5 minutes.) Cover and let it rest for at least 30 minutes. (This is important. If you don’t allow the dough to relax, it will be tough and won’t roll out easily.)
Preheat the grill to medium-high heat.
Divide the dough into 8 equal pieces. Roll out the dough on a floured surface, into a thin, round shape. They should each be about 8” in diameter. (They don’t have to be perfect!) I use my cute little Mini Rolling Pin for this because it’s so much easier than dragging out my big, heavy rolling-pin.
You don’t need to allow it to rise, just place the circle of dough onto the dry grill (No oil.) Allow the flatbread to cook for about 2-3 minutes over med-high heat, until the top begins to bubble.
Using tongs, turn it over and cook another 2 minutes. Keep the grilled Flatbread under a clean kitchen towel to keep warm and soft while you are making the rest.
Serve immediately as they are best when fresh and hot off the grill. You can freeze these to use later for little pizzas!
2 thoughts on “Grilled Flatbread”
Can the same amount of whole wheat flour be substituted with good results?
I have not tried them with ALL whole wheat flour, but they would probably be delicious! I have made them using half whole wheat flour and half regular white flour. If you do try them using all whole wheat, please let us know how they work our for you.