Grilled Flatbread

Grilled flatbreads

We use these as a substitute for naan's or pita's when we're looking for some bread to go along with a meal. They can be grilled on the BBQ, but for the most part, I cook them on a stainless steel baking stone in the oven or in a cast iron.

This originally came from, but we skip the garlic and herbs, and instead leave them "plain".


  • 1 1/4 cups warm water
  • 1 teaspoon instant yeast
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 3 cups flour, I use AP.
  • 1 teaspoon salt
  • Flaky salt and Olive Oil for finishing


  1. In a large bowl, combine the water and yeast, and give it a stir. This allows the yeast to wake up. It should start to bubble a bit (if it does nothing, it might be dead..).
  2. Add the oil, 3 cups of flour and salt.
  3. Stir until it forms a shaggy mass.
  4. If using a stand mixer, mix on low speed with a dough hook for 3-4 minutes or 6-8 minutes by hand.
  5. Add flour if necessary. The dough should be soft and smooth.
  6. Lightly oil a bowl (I re-use the existing bowl) and transfer the dough to it.
  7. Allow it to rise for 30-60 minutes, or doubled in size.
  8. Pre-heat oven to 375f, or about midway on your BBQ (that lands around 350f for me)
  9. Once risen, split into 4 pieces.
  10. Flatten each piece into a large disc. Think pizza crust in size and thickness.
  11. Generously oil each side of the flatbreads, and bake for 5 minutes each side, or 3-4 in the BBQ.
  12. Remove, the oil the baked bread. I use a pastry brush to spread the oil around.
  13. Salt as necessary.
  14. Cut up into wedges, or tear off into pieces or just eat the whole thing!