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Easiest Grilled Flatbread

This recipe for Grilled Flatbread is SO simple and versatile! It’s the perfect base for sandwiches, pizzas, wraps, and more. With an option using store-bought dough, you’ll want to make this every week in the summer!

tomato salad with flatbread

Ingredients Needed for Grilled Flatbread

  • 1 1/3 cups warm water (320 milliliters) 
  • 1 package instant yeast (2.25 teaspoons)
  • 1 TBS granulated sugar (13 grams)
  • 1 tsp kosher salt
  • 6 TBS olive oil, divided (90 ml)
  • 3 1/2 cups all purpose flour (438 grams)

Most of these ingredients will be used in creating the dough base for the bread. This is a very versatile dough and can also be used to make pizza, garlic knots, and garlic stuffed rolls.

How to Make Flatbread from Pizza Dough At Home

  1. Whisk water, yeast, and sugar together in a bowl or the base of a stand mixer. Cover and let rest for a couple of minutes.
  2. Next, add salt, olive oil, and flour. If you’re using a stand mixer, attach the dough hook and let it run on low speed for 5 minutes. It should become a cohesive mixture that wants to stick to itself. If you are not using a stand mixer, sprinkle a bit of flour on a clean surface and knead with your hands for 8-10 minutes.
  3. Lightly grease a large bowl and add dough to it. Drizzle a tiny bit more olive oil on top of the dough, cover the bowl with a clean kitchen towel, and let rest in a warm area of your kitchen for 60-90 minutes. It should about double in size. If your house is cold, I recommend turning on your oven light (while keeping the oven heat off!) and letting the dough bowl stay cozy in there. 
  4. Your dough is now ready to grill! If you’d like to save the dough for another time, feel free to add to an oiled bag and freezer for up to a few months. It will also keep for a few days in the fridge. This recipe makes enough for two flatbreads or pizzas, so I recommend separating it into two portions prior to storing.
  5. Heat one side of your grill to medium high. Close the lid and let it come to temperature for a few minutes. In the meantime (if you’re using the full dough recipe), divide it into two sections. Using your hands, stretch the dough to an oblong circle.
  6. Spread 1-2 TBS of olive oil on both sides of each oval. Carefully lay each on top of the grill grates, sprinkle with a bit of salt, and close the lid. Let cook for 3-5 minutes. Using tongs or a fork, flip the flatbread and cook for the same amount of time on the other side. A good way to tell that the dough is ready to flip is that it will easily come off of the grates (without sticking) and will have a crispy base. 
  7. Remove from the grill, let cool for a couple of minutes, and serve warm with tomato salad (recipe coming soon), dip, or fresh herbs!
Two flatbreads being grilled

Is yeast essential for pizza dough or can I skip it?

Yeast is the best way to rise this kind of flatbread, but I did some research and there are a few options if you are all out of yeast at home.

Yeast Alternatives for Making Dough

  • Baking powder: A one-to-one ratio of baking powder can be substituted for yeast; it will not rise quite as nicely but will help with leavening in a standard dough recipe. Baking powder is normally sold as “double acting” as it will react up contact with liquid and then once heated. For this reason, resting the dough for an hour to rise is not necessary, if you choose to go this route!
  • Sourdough starter: Since sourdough is a natural leavening agent, it can be substituted for yeast in many bread recipes. To do this, add one cup of starter to replace every packet of yeast used in a recipe (normally about 2 teaspoons of yeast).

Can you keep flatbread dough in the fridge?

Yes. This dough will keep for 2-3 days in a sealed bag or container in the fridge. It’s best to add a bit of oil to the container to prevent sticking.

Can you freeze flatbread dough?

Yes. To freeze pre-made dough, add to a freezer-safe container or bag with a bit of oil to prevent sticking. To thaw, remove from freezer a few hours before you plan to use it. To speed up the thaw, place the container (while still sealed) in a large bowl with warm water.

Where can I buy flatbread pizza dough?

Trader Joe’s sells pre-made dough for around $1.00/pound. It’s stocked in their refrigerated section (near the cheese). To make this recipe using pre-made dough, just skip to the grilling portion of the recipe card below. For more tips like this, check out my post of 30 Favorite Budget Finds from Trader Joe’s.

How to Cook Flatbread Pizza on the Grill

  1. Spread 1-2 TBS of olive oil on both sides of each oval. Lay each on top of the grill grates, sprinkle with a bit of salt, and close the lid. Let cook for 3-5 minutes.
  2. Using tongs or a fork, flip the flatbread and cook for the same amount of time on the other side. A good way to tell that the dough is ready to flip is that it will easily come off of the grates (without sticking) and will have a crispy base. 
  3. Remove from the grill, let cool for a couple of minutes, and serve.
Two flatbreads being grilled

Topping Ideas

Rosemary White Bean Dip

Easy Authentic Hummus

Sun Dried Tomato Pesto

Print
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tomato salad with flatbread

How to Make the Easiest Grilled Flatbread


  • Author: Emily
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 2 flatbread 1x
  • Diet: Vegan

Description

This recipe for Grilled Flatbread is SO simple and versatile! It’s the perfect base for sandwiches, pizzas, wraps, and more. With an option using store-bought dough, you’ll want to make this every week in the summer!


Ingredients

Scale

For dough base (adapted from Sally’s Baking Addiction)

  • 1 1/3 cups warm water (320 milliliters) 
  • 1 package instant yeast (2.25 teaspoons)
  • 1 TBS granulated sugar (13 grams)
  • 1 tsp kosher salt
  • 2 TBS olive oil (30 ml)
  • 3 1/2 cups all purpose flour (438 grams)

For grilling:

  • 4 TBS olive oil (60 milliliters)
  • 1/2 TBS flaky sea salt 
  • Optional toppings: Fresh parsley, cherry tomatoes, feta cheese, spanakopita dip)

Instructions

To prepare the dough:

  1. Whisk water, yeast, and sugar together in a bowl or the base of a stand mixer. Cover and let rest for a couple of minutes, you should see small bubble forming as the yeast eats the sugar.
  2. Next, add salt, olive oil, and flour. If you’re using a stand mixer, attach the dough hook and let it run on low speed for 5 minutes. It should become a cohesive mixture that wants to stick to itself. If you are not using a stand mixer, sprinkle a bit of flour on a clean surface and knead with your hands for 8-10 minutes. See recipe notes for kneading tips!
  3. Lightly grease a large bowl and add dough to it. Drizzle a tiny bit more olive oil on top of the dough, cover the bowl with a clean kitchen towel, and let rest in a warm area of your kitchen for 1 hour –  an hour and a half. It should about double in size. If your house is cold, I recommend turning on your oven light (while keeping the oven heat off!) and letting the dough bowl stay cozy in there. 
  4. Your dough is now ready to grill! If you’d like to save the dough for another time, feel free to add to an oiled bag and freezer for up to a few months. It will also keep for a few days in the fridge. This recipe makes enough for two flatbreads or pizzas, so I recommend separating it into two portions prior to storing.

To grill:

  1. Heat one side of your grill to medium high. Close the lid and let it come to temperature for a few minutes. In the meantime (if you’re using the full dough recipe), divide it into two sections. Using your hands, stretch the dough to an oblong circle. This does not need to be perfect, just be sure it’s relatively an even thickness throughout. If a hole rips through, feel free to just patch it as best you can.
  2. Spread 1-2 TBS of olive oil on both sides of each oval. Carefully lay each on top of the grill grates, sprinkle with a bit of salt, and close the lid. Let cook for 3-5 minutes. Using tongs or a fork, flip the flatbread and cook for the same amount of time on the other side. A good way to tell that the dough is ready to flip is that it will easily come off of the grates (without sticking) and will have a crispy base. 
  3. Remove from the grill, let cool for a couple of minutes, and serve warm with tomato salad (recipe coming soon), dip, or fresh herbs!
  • Category: Appetizer
  • Method: Grilling

Nutrition

  • Serving Size: One fourth of recipe
  • Calories: 356 calories
  • Sugar: 2.7 grams
  • Sodium: 473.4 milligrams
  • Fat: 6.3 grams
  • Saturated Fat: 0.9 grams
  • Unsaturated Fat: 5.4 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 69.3 grams
  • Fiber: 2.7 grams
  • Protein: 9 grams
  • Cholesterol: 0 milligrams

Keywords: grill, flatbread, pizza, dough

Portrait of Emily, founder of Garlic Head

About the Author

Hi, I'm Emily! Garlic Head is a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets. My recipes focus on entertaining-style cuisine, perfect for celebrating all of life's little moments! Meet me here.

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Comments

  1. Tania says

    So flavorful! I didn’t actually plan on making flatbread when I was searching for recipes, but boy am I glad I stumbled across this one. Great recipe!

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Garlic Head is a plant-based community founded by me, Emily. I focus on providing affordable, simple, & healthy recipes for entertaining.

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