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tomato salad with flatbread

How to Make the Easiest Grilled Flatbread

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


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!



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)


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!
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 8 minutes
  • Category: Appetizer
  • Method: Grilling


  • 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