Versatile Grilled Flatbread: Perfect for Wraps, Pockets, and Pizza

These simple grilled flatbreads are a wonderful addition to your grilled meals. They are soft, tender and easily adaptable.

Wrap up your grilled meats and veggies. Stuff them like pita pockets. Top the dough with your favorite pizza toppings and grill or bake.

So easy and so delicious. Grab your apron and read on to learn more.

This is one of my go to recipes during grilling season to serve with steak or chicken and I use it as a pizza dough all year long. It is so easy to make.

The 90 minute rise time keeps it from being weeknight fast. But, you can easily make the dough ahead of time and put in the fridge after rising for about 24 hours. Or make a double batch and grill them then freeze in a zip-to-lock bag. Reheat them in the oven or on the grill when you are ready to enjoy. 

Variations of Grilled Flatbread

One of the things that makes this recipe so great is its versatility:

• whole-wheat flour, all-purpose or a combination of both can be used
• make them plain or add spices to the dough
• grill them up and serve with hummus or other dip while the rest of the meal cooks
• serve them alongside whatever else you are grilling as a basic bread
• let them puff up than collapse and you have a pocket bread perfect for stuffing
• brush them with some olive oil and spices for a thin grilled focaccia
• use it as a pizza crust for one or two large pizzas or several small ones
• no grill? bake them in the oven (directly on the rack is fine) or even in a griddle on the stove.

Ingredients for Grilled Flatbread

All you need are a few simple ingredients to make this dough:

• flour (all purpose, whole wheat or a combo of the two
• yeast
• any neutral or flavored oil (see below)
• sugar
• salt

The oil and sugar aren't optional.

The oil keeps the dough tender. You can use any neutral oil you want - or even try it with some flavored oil to vary the taste.

The little bit of sugar is used by the yeast to make the dough rise quickly. There is not enough to create a sweet dough. You could substitute honey or agave syrup instead.

Recipe

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Ingredients

 

• ¾ cups warm water
• 1 packet yeast (2 ¼ teaspoons)
• ½ teaspoon sugar
• 2 cups flour (all-purpose or whole wheat)
• ½ teaspoon salt
• 1 tablespoon olive oil

Instructions

 

• In the measuring cup of warm water, add yeast and sugar and allow to sit for a few minutes until it becomes frothy.
  ¾ cups warm water, 1 packet yeast, ½ teaspoon sugar
• While yeast is proofing, mix flour, salt and oil in a medium bowl. Add yeast mixture to the flour mixture and knead until dough is elastic, approximately 5 minutes. Let rise for 1 ½ hours.
  2 cups flour, ½ teaspoon salt, 1 tablespoon olive oil
• If you use the dough only cycle of a bread maker, eliminate the proofing stage and dump all of the ingredients in the pan as directed by the machine’s manufacturer.
• For grilled bread, divide into 4 -6 pieces depending on how large you want them to be. On a floured board roll into a circle approximately 8 inches in diameter. Grill over medium low heat for a few minutes per side.
• For pita pocket bread, allow the bread to puff up and then collapse. Otherwise slice the air pockets as they appear.
• For pizza dough, make one large or several small. Lightly grill on one side over direct heat to get grill marks. Remove crust from grill and add toppings to the cooked side. Grill over INDIRECT heat until cheese melts (the crust will probably burn before the cheese melts if you try to grill on direct heat).

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Until next time, happy eating!
~Audrey