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Grilled flatbread

Number of flatbreads you require:

If you prefer volumetric measures (cups, tablespoons...) instead of grams, view the normal Grilled flatbread recipe.

  • 330 grams of all-purpose flour
  • 7 grams of salt
  • 4 grams of instant yeast
  • 15 grams of olive oil
  • 227 grams of warm water

Note: these instructions were written for the default 6 flatbreads. So adjust accordingly

Add all your ingredients to a large bowl. 

Mix everything thoroughly with a spoon until there's no dry flour in the bowl. This dough should be pretty shaggy. 

You will want to knead with your hands at this point but you should add as little extra flour as possible. I suggest oiling your fingers and possibly adding a little extra oil to the bottom of the bowl before kneading which should help a little with the sticking problems. Knead as much as you can, about 2 or 3 minutes. 

Get the dough roughly in a ball shape and let it rest in the bowl (covered) in a warm spot in your kitchen for 30 minutes or up to 1 hour. 

After one hour, lightly flour a flat surface and dump out your proofed dough. At this point, you will want to divide the dough into 6 equal-sized pieces. 

Roll each portioned dough piece out into balls. 

Start shaping each dough ball one at a time into a rough rectangle or circle. You will need to sprinkle flour on the dough and the flat counter if the dough is sticky. Press or roll (with a rolling pin) the dough into flatter and wider disks. Flatbread will puff up, but it will not puff out, so the diameter of the disk you have pre-cooked is what you will end up with after cooking. 

I like to stack each flatbread between parchment paper to make it easier to move to the grill. You can lightly spray the parchment paper with non-stick cooking spray to keep things from sticking. 

Preheat a gas or charcoal grill (or grill pan over the stove) for about 10 minutes. 

Once you are ready to cook, grill each flatbread for 2 minutes on the first side and flip. Continue cooking for around 2 minutes on each side. The flatbread may puff up during this process and that is a good thing. Lightly press it down with a spatula to keep it consistently cooking.

Once your flatbread is browned on the outside and puffy, move it to a plate or pan covered with a clean towel. The towel allows the flatbreads to steam themselves a little which makes them even more pliable. 

Continue this process for all of your shaped dough until they are all cooked. 

Serve and enjoy.