Grilled Flatbread

By • August 14, 2014 • 7 Comments

134 Save


Makes 4 medium flatbreads

  • 3 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon instant yeast
  • 1 1/4 cup warm water
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Flaky salt, for finishing
  • Leaves of 1 to 2 sprigs rosemary, for finishing
  1. In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine.
  2. Make a well in the center of the bowl, and add the water and olive oil. Use a wooden spoon to mix until the mixture forms a shaggy mass.
  3. On a lightly floured work surface, knead the dough until it forms a smooth ball, 6 to 9 minutes (or 3 to 4 minutes on medium speed in a stand mixer fitted with the dough hook).
  4. Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, 30 minutes to 1 hour.
  5. Preheat the grill or grill pan until smoking hot. Clean and oil the grates of the grill.
  6. While the grill is heating up, divide the dough into four (roughly even) pieces; it will be on the sticky side, so oil your hands a little to make the dough easier to handle. Holding the dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Lightly oil both sides of the dough. (I do this on a baking sheet that is greased in oil -- I stretch the dough and place it onto the baking sheet, which is covered in oil. When I get out to the grill, I flip it over quickly to oil the other side, and, while it’s still in my hand, I throw it onto the grill grates).
  7. Cook until golden brown, 3 to 4 minutes per side. When the breads are still hot from the grill, brush with more olive oil, and top with flaky salt and rosemary leaves. They are best warm, but will keep for a couple days too – they make for a good picnic lunch with chicken salad, a vessel for hummus or other dips, or -- my favorite -- slathered with pesto and ricotta cheese.
Jump to Comments (7)

Tags: baking, bread, grilling, Summer, yeast

Comments (7) Questions (1)

Default-small
Default-small
Default-small

about 12 hours ago Charles Wessels

I'm a restaurant owner and chef and I bake all the time. I followed the recipe exactly as I would the first time with any recipe. It took nearly twice the time rise and I wound up with an unbelievably sticky mess that was completely unworkable. I didnt even try to salvage this mess. I'm surprised that everybody else seems to have no issue here.

Default-small

5 days ago Meghan Jefferson

Could you use whole wheat flour instead? Would you need to alter any measurements?

1a1a0dd

14 days ago Lindsey

This recipe is so easy and SO good. All of my dinner guests were impressed and gobbled it up. I made and olive oil dipping sauce with roasted garlic, chili flakes, rock salt & rosemary!

Stringio

14 days ago amy.d.cutting

Very good! Forgot to do the rosemary & salt after the grill in part because it was devoured by people before we were able to get to it. Perfectly complemented the rest of the dishes and was fantastic dunked in the chimichurri sauce!

Bill_cookingval

27 days ago Valley

I made this tonight, and just like Stephanie, I used AP flour (ran out of bread flour). It was delicious! I sprinkled with some Maldon after taking off the grill. Wonderful recipe, thanks for sharing!

Default-small

28 days ago Jodi L.

Very easy and delicious!

292232_557799919529_1470896738_n

about 1 month ago Stephanie

Okay so this was incredible.. I had to use AP flour instead, but it worked fine. I'm looking forward to giving it another go (sooner rather than later..) with bread flour. It's definitely a 'go to' now. Absolutely delicious! Reminded me of my Grandmother. I'm thinking a little squeeze of lemon would be yummy too.. But I'm Greek, so lemon goes on everything.. ;) Thanks for the recipe Erin!!