Grilled Flatbread

rsarahl's Note:

An exciting addition to a grilled meal... you can do it all on the grill! Depending on the humidity, you may need to add or subtract a tablespoon of water or flour to achieve a dough that is smooth and only slightly sticky before rising.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1/2 teaspoon active dry yeast
• 1 tablespoon olive oil
• 1 1/3 cups flour
• 1 teaspoon coarse salt

Directions:

1. Heat grill until hot.
2. Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
3. Add olive oil, flour and salt and mix to combine.
4. Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
5. Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
6. Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
7. Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
8. Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
9. Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.

Reviews

[brendaeallen]

This was so easy! I set the dough outside to rise, so instead of taking it back inside to roll, I just patted them out and they came out fluffy and delicious. Will be making more next time, four disappeared pretty darn quick.

[drdexter]

I love this recipe! I really like making these in to pizzas they are super easy I mix in garlic powder and some generic pizza seasoning. This week I took this recipe out camping and cooked it on a grill over an open fire and pizza in the woods is definitely a crowd pleaser!!

I have plans to try out a bunch of other mix-ins like olive tapinade, tzatziki seasoning, garlic and cheese, or even some curry powder, I have even contemplated cinnamon and sugar. You could probably even make empanada style creations if the filling was already cooked and only needed a little bit of heating. The possibilities are endless.

One word of wisdom, I would definitely roll them out pretty thin otherwise to get the soft pretzel doughiness that another reviewer mentioned.

[Glimmy14]

I made this last night for dinner and it was really tasty. The bread turned out light, fluffy, and a little crunchy which was exactly what I was looking for. Next time I make it, I plan to try using it as pizza crust. Thank you for sharing!