Grilled Flatbread
Mix flour, yogurt, salt, and baking powder into a shaggy dough, knead briefly until smooth, then roll thin and char directly over high heat. The bread is ready when it puffs into a pillow and develops dark, toasted spots on both sides.
Heat is the only ingredient that matters
Clean your grill grates thoroughly and oil them well to prevent the dough from sticking. Keep your rolling pin nearby; you want the dough thin enough that it cooks through before the exterior burns.
- Mixing bowl
- Rolling pin
- Gas or charcoal grill
- Tongs
What goes in.
- 2 cupsall-purpose flour
- 1 cupplain greek yogurt
- 1 tspbaking powder
- 1/2 tspsalt
- 2 tbspolive oil for brushing
High Heat Charring
Don't hover the bread over the heat. Place it directly on the hottest part of the grill and watch for the air bubbles to lift the surface; that is your signal to flip.
The method.
Form the dough
Combine flour, baking powder, and salt in a bowl. Fold in the yogurt until a shaggy mass forms. Turn onto a floured surface and knead for three minutes until the dough stops sticking to your hands.
Divide and roll
Cut the dough into six equal pieces. Roll each into a circle or oval about 1/8-inch thick. Keep them under a towel so they don't dry out while you prep the grill.
Prep the grill
Get your grill to a high, steady heat. Brush the grates with a cloth dipped in oil. Brush one side of each flatbread with olive oil.
Grill
Place the flatbread on the grill, oil-side down. Cook for 90 seconds until the bottom has firm, dark char marks. Brush the top side with oil, flip, and grill for another minute until the second side is charred and the center is cooked through.
Other turns to take.
Garlic Herb
Brush the finished bread with melted butter mixed with minced garlic and chopped parsley immediately after removing it from the heat.
Spiced
Add one teaspoon of cumin or smoked paprika directly into the dry flour mix for a warmer, toasted profile.
When it doesn't go to plan.
If the dough shrinks back while rolling, let it rest for five minutes to relax the gluten.
Do not overload the grill; cooking in batches ensures you can manage the heat and flipping without burning anything.
Keep a tray lined with a clean kitchen towel ready; stack the finished breads inside to keep them warm and pliable with trapped steam.
The ones that keep coming up.
Can I use a cast iron pan instead of a grill?
Yes. Get the pan smoking hot over high heat and follow the same timing. It will yield a more consistent, even sear than a grill.
How do I know if the inside is cooked?
The bread should puff up significantly as the steam traps inside. If it remains flat and heavy, increase your heat.
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