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Grilled Flatbreads

Grilled Flatbreads

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  • 1 1/4-ounce envelope active dry yeast
  • 1 tablespoon olive oil plus more for brushing
  • 5 cups (or more) all-purpose flour
  • 1 tablespoon kosher salt plus more for seasoning
  • 1 tablespoon (about) Tabil Spice Blend (click for recipe)
  • Freshly ground black pepper

Recipe Preparation

  • Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 Tbsp. salt; beat until dough forms, about 1 minute.

  • Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.

  • Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

  • Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.

  • Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1-1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 269.4 %Calories From Fat 6.5 Fat (g) 1.9 Saturated Fat (g) 0.3 Cholesterol (mg) 0 Carbohydrates (g) 55.6 Dietary Fiber (g) 1.6 Total Sugars (g) 2.5 Net Carbs (g) 54.0 Protein (g) 7.7 Sodium (mg) 436.7Reviews Section

Recipe Summary

  • ¾ cup whole wheat flour
  • ¼ cup all-purpose flour, plus more for kneading
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¾ cup low-fat yogurt
  • 2 tablespoons sour cream
  • 1 tablespoon olive oil
  • 1 tablespoon dried mint
  • 2 tablespoons vegetable oil, or as needed

Mix whole wheat flour, all-purpose flour, onion powder, and salt together in a large bowl.

Mix yogurt, sour cream, and olive oil together in a separate bowl stir in dried mint. Pour over flour mixture and mix with a wooden spoon until well-combined.

Turn dough out onto a well-floured work surface. Knead dough until smooth and elastic, dusting with flour until it is no longer sticky, 8 to 10 minutes. Cover the dough with plastic wrap and let it rest, about 10 minutes.

Divide dough into 6 small balls and roll each piece out into a thin circle.

Heat a large skillet over medium-high heat. Brush with vegetable oil. Carefully transfer one flatbread into the hot skillet. Cook until bottom side is golden brown and slightly charred, about 1 minute. Brush raw side with oil and flip. Cook until golden, about 30 seconds. Transfer to serving dish. Repeat with remaining flatbreads.

Grilled Vegetable Flatbreads

Once you’ve got the flatbreads taken care of, the next step is the base. I’ve experimented with all sorts of sauces and bases for these flatbreads. In the past, I’ve made a roasted garlic sauce similar to what I used on these Grilled Chicken Flatbreads. Other times, I’ve just used a simple mix of shredded cheeses as the base. This time, though, I went with a summer favorite – pesto!

Instead of the classic basil pesto, I made an easy parsley pesto for these Grilled Vegetable Flatbreads. Fresh bunches of parsley are always plentiful and super cheap in our grocery stores at this time of the year, so I grabbed 2 bunches to make this batch. Just make sure to use Italian (or flat-leaf) parsley. Curly parsley isn’t what you want here. In fact, what is curly parsley used for besides garnishing plates back in the 1980’s? Ah, I digress. Whether it’s melty cheese, a creamy roasted garlic sauce or your favorite pesto, find a tasty base for your flatbreads.

And the final piece of the puzzle for these flatbreads is the shining star – the veggies. As noted above, we use whatever we have on hand. If bell peppers are on sale, use those! (A variety of colors is nice.) I’m partial to fresh corn on these as I think grilled corn is the cat’s pajamas. (<–A slang phrase meaning awesome. It makes zero sense as cat’s clearly don’t wear pajamas. At least I don’t think they do.) The point remains – use whatever veggies you like. Heck, we’ve even cut a head of cauliflower into 1″ slices, brushed it with olive oil and then grilled it up.

If you’re looking for a fun way to mix up weekly dinners, add these Grilled Vegetable Flatbreads to the lineup. Have fun with different sauces and veggies. No matter what, enjoy being outside next to the grill! Cheers!

Did you make these Grilled Vegetable Flatbreads at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!

Grilled Chapatis


  • 1 cup garbanzo bean Flour
  • 2 TBS arrowroot powder (can substitute tapioca flour, potato starch, or kudzu)
  • 1/2 tsp sea salt
  • Sesame seeds (optional)
  • 1 TBS extra virgin olive oil + more for grilling
  • 1/3 cup filtered water
  • Garbanzo bean or brown rice flour for rolling dough
  • Extra virgin olive oil and sea salt for grilling

Total time: 17 minPrep time: 10 min + 20 min to chill – Cook time: 7 min – Serves: 4 people
Author: Nick

1. In a bowl, combine the dry ingredients. Add the olive oil and slowly add the water while mixing. The dough should form a ball that is not too wet or sticky, so be judicious with the water. On a humid day, you might not need it all. Gather the ball and knead a few times with your hands. Place the ball in plastic wrap and chill it in the refrigerator for at least 15 minutes, as you would pastry dough.

2. Pull the dough apart to form 8 to 10 equal size balls. Flour a cutting board or countertop. Flatten a ball with the heel of your hand. Flip it over and roll to an approximately 1/8” disc. Continue until all balls are rolled out, adding more flour as needed. You can pile these on top of one another.

3. Heat your basic grill to high. Brush both sides of your breads generously with olive oil. Grill as many as will fit with the top closed for 4 minutes. Flip the breads over, sprinkle with a little salt, and close the lid for another 4 minutes. Continue until all of the breads are cooked. Serve with toppings on the side, such as chutney, grilled vegetables, or cooked beans.


  • Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl’s sides. If it’s sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

Prepare a medium-low grill fire scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef’s knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Make Ahead Tips

The dough can be made up to two days ahead. Just punch it down after it has risen, cover tightly with plastic wrap, and refrigerate until ready to use.

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Recipe Notes

Add to List


Grilled Homemade Flatbreads

I thought a chewy, flavored flatbread would go fantastically with this meal. I made them with six different toppings and they were all amazing, but you can tailor them to your t
astes. The lesson with this dish is that you can do whatever you want.

Note: The dough recipe comes from a Bill Granger piece that appeared in Bon Appétit.

1 teaspoon active dry yeast

3 cups flour, plus more for kneading and rolling out

2 tablespoons olive oil, plus more for the bowl

roughly chopped fresh cilantro

olive oil heated with a clove of minced garlic

crushed, toasted fennel seeds

whatever ingredient you want!

1. Combine the water and yeast in a small bowl and let sit for 10 minutes or until the yeast dissolves.

2. Meanwhile, whisk the flour and salt together in a large bowl. Add the yeast mixture and two tablespoons of olive oil to the flour and stir together with a wooden spoon – the dough will be sticky and wet. Turn the dough out onto a floured surface and knead for six minutes or until smooth and quite elastic, incorporating extra flour as needed.

3. Oil a large bowl (about a tablespoon of olive oil should do) and place the dough in it, turning to coat. Cover with cling film and let it sit in a warm spot until it’s doubled in size, about 1 1/2 hours.

4. Preheat your grill to medium-high. Divide the dough into 6 pieces and roll each out until it’s quite thin (about 1/8″) on a floured surface. Grill the flatbreads for about 1 1/2 minutes on each side or until cooked through and slightly charred in spots.

As each flatbread comes off the grill, you’ll want to brush it generously with olive oil and top it either simply with salt or get a bit creative by sprinkling with sesame seeds, brushing with garlic-infused oil and tossing some chopped cilantro or another fresh herb on top, or heating a few spoonfuls of olive oil with a bit of smoky pimentón and brushing the richly colored oil generously on the bread and finishing with a few flakes of coarse salt…you get the idea.


  • 1 pound store-bought pizza dough
  • ¼ cup olive oil, divided, plus more for grill grates
  • 8 ounces ground lamb
  • ¾ teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt, divided
  • all-purpose flour, for dusting
  • ½ cup thinly sliced red onion (from 1 onion)
  • 5 ounces shredded low-moisture part-skim mozzarella cheese (1¼ cups)
  • 2 ounces feta cheese, crumbled (about ½ cup)
  • ½ cup roughly chopped fresh cilantro leaves (from 1 bunch)

Let dough come to room temperature for 20 minutes. Preheat grill to high (450°F to 500°F) and lightly oil grates.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add lamb cook, breaking up meat, until browned, about 3 minutes. Add cumin, cloves, and ¼ teaspoon salt cook for 1 minute. Transfer mixture to a bowl with a slotted spoon.

Lightly dust a large baking sheet with flour. Stretch dough into a large oval on baking sheet. Brush with 1 tablespoon oil. Place dough, oiled side down, on grill grates. Grill, uncovered, until dough starts to puff and grill marks appear on bottom, 2 to 3 minutes. Brush top of dough with 1 tablespoon oil flip. Working quickly, top dough evenly with lamb, onion, and mozzarella. Close grill and reduce heat to medium. Grill until cheese is melted, about 3 minutes. Remove from grill.

Top with feta, cilantro, and remaining ¼ teaspoon salt. Drizzle with remaining 1 tablespoon oil.

Recipe Summary

  • 1 pound beef top sirloin center filets, cut 1 inch thick, tied
  • 1 ½ teaspoons lemon pepper
  • 2 cups packed fresh baby spinach
  • ¼ pound fresh mozzarella cheese, cut into 1/2 inch pieces
  • 2 tablespoons chopped fresh basil
  • 1 ½ teaspoons balsamic vinegar
  • 4 each naan breads (Indian flatbread) or pita breads

Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar toss to coat and set aside.

Remove steak from grill and let stand 5 minutes. Place naan on grill grill, covered, 1 to 3 minutes or until lightly browned, turning once.

Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

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