Grilled Flatbread
There is a specific window for flatbread where the exterior snaps and the center remains chewy. Cooking over an open flame mimics the results of a stone oven, providing a smokiness you cannot replicate indoors.
Manage your heat and your patience.
The dough needs time to develop elasticity so it can be stretched thin without tearing. Ensure your grill is preheated fully; if the grates aren't screaming hot, the dough will drag and tear rather than sear.
- large mixing bowl
- cast iron grill press or heavy spatula
- pastry brush
- gas or charcoal grill
What goes in.
- 500gbread flour
- 350mlwarm water
- 7ginstant yeast
- 10gsea salt
- 30mlolive oil
Dough tension is everything
Instead of using a rolling pin, use your knuckles to gently pull the dough from the center outward. This preserves the air pockets formed during the rise, which will puff up into bubbles when they hit the hot metal.
The method.
Mix and proof
Combine flour, water, yeast, and salt. Knead for 8 minutes until smooth. Let it sit in a covered bowl for 90 minutes or until doubled in size.
Portion
Divide the dough into 8 equal balls. Cover them with a damp cloth and let them rest for 20 minutes to relax the gluten.
Stretch
On a lightly floured surface, stretch each ball into a rough 6-inch circle. They should be roughly 1/8 inch thick.
Grill
Brush the grill grates with oil. Place dough directly over high heat. Cook for 90 seconds until the underside shows dark char marks and the top begins to bubble.
Flip
Flip and cook for another 60 seconds. Move to a warm towel-lined basket to steam slightly, which keeps the crust from turning brittle.
Other turns to take.
Garlic Herb
Brush with olive oil infused with crushed garlic and fresh oregano immediately after removing from the grill.
Yogurt Dough
Replace 50ml of the water with plain, full-fat Greek yogurt for a softer, slightly tangier bread.
When it doesn't go to plan.
If the dough keeps snapping back when you try to stretch it, walk away for 10 minutes and let the gluten relax further.
Never stack the flatbreads while they are piping hot unless you want them to lose their crispness and become soggy.
Keep a small bowl of oil and a brush within arm's reach of the grill so you can coat the dough as soon as it hits the grates.
The ones that keep coming up.
Why is my flatbread sticking to the grill?
Your grill surface was either not hot enough or not sufficiently lubricated. Always oil the grates directly before laying the dough down.
Can I do this on a stovetop?
Yes. Use a cast iron skillet over high heat. The result will be more uniform than a grill, but you will miss the char and smoke.
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