Grilled Flatbread


I’ve been baking bread since I was knee-high to a grasshopper–nine years old, see The Keeper of the Bread story. I make more regular loaf bread than anything else, but I like to try new things, different ways to play with bread. It keeps me entertained. Not there’s anything new about flatbread. People have been making flatbreads for thousands of years, both leavened and unleavened. It’s the oldest type of bread because it can be cooked simply on a hot stone, without an oven, and used to hold other foods. Every culture has their unique twist–tortilla, crepe, pizza, chapati, matzo, and so on. The popular American-style grilled flatbread is most similar to pizza, but has its roots in all of them, and can be used in so many ways.

This is a leavened flatbread, meaning it contains a “riser” (yeast) and is based on my Grandmother Bread recipe.

Never baked homemade bread before? Learn how to make bread here.
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How to make Grilled Flatbread:

1 1/2 cups warm water
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons oil
3 1/2 cups flour

In a large bowl, combine water, yeast, and sugar. Let sit five minutes. Add the salt, oil, and first cup of flour, stirring with a heavy spoon. Add more flour a little at a time, stirring until the dough becomes too stiff to continue stirring easily. Dust with a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Let rest five minutes.
Tear off a ball of dough at a time–whatever size you like–and shape flat on a floured surface. You can use a rolling pin, or just flatten and shape with your hands. (Hand-shaping will give a more rustic look–you aren’t going for perfect here.) You can make a large flatbread and grill it for pizza, or you can make smaller flatbreads and use it for all kinds of things! Dipping bread, folded sandwiches, or cut sandwiches, appetizers or a meal. This is a very versatile way to use a bread dough.
Brush both sides of the shaped flatbreads with olive oil and sprinkle with salt (optional) then grill outdoors or inside on a stove top grill pan over medium-high heat for about five minutes per side. (This will vary on your heat setting and the thickness of your flatbread, so watch it.)
This is even better grilled outdoors, but it’s a mite cold here at the moment…..

Grilled flatbread BLT:

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  1. Joell says:

    I LOVE this recipe, thank you so much.
    Do you think I can use the bread machine dough cycle for the dough?

  2. DeniseS says:

    These look so good. Do you think all Spelt Flour would work with the Flat Bread Recipe or would it need a combination of regular flour and Spelt?

  3. Pat says:

    Suzanne, I clicked on your link about how to make Grandmother Bread just to see what you had up and nearly fell off the chair. OMG! Morgan was still a little girl in that post!!! She was so cute working with the bread. And now she’s all grown up and away in college (and still pretty as can be). Can’t get over how fast the time has gone by. We will try the flat bread. Looks good–just like everything else you make. :yes:

  4. Joell says:

    I am making this recipe tomorrow morning, some of the neighbor gals are going to be visiting at our house since we are having a break in the weather. I plan to cut it up in to small peices and set out a few containers of flavored olive oil for dipping. I think it will be a nice change from sweets.

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