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.
Printer-Friendly Printer-Friendly
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:

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on January 16, 2015  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter


5 Responses | RSS feed for comments on this post

  1. 1-16

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

  2. 1-16

    Yes, I think that should work fine!

  3. 1-16

    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?

  4. 1-16

    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:

  5. 1-19

    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.

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog


January 2021

Out My Window

I Love Your Comments

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2021 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use