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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!

Details and Ingredients 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.

Love grilling? Be sure to try these other grilled recipes next:

Grilled Sweet Potatoes

How to Make Flatbread from Pizza Dough At Home

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.
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.
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.
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.
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.
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.
Remove from the grill, let cool for a couple of minutes, and serve warm with tomato salad (recipe coming soon), dip, or fresh herbs!

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

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.
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.
Remove from the grill, let cool for a couple of minutes, and serve.

Topping Ideas

Rosemary White Bean Dip

Easy Authentic Hummus

Sun Dried Tomato Pesto

How to Make the Easiest Grilled Flatbread

★★★★★

5 from 2 reviews

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

Print Recipe

Description

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)

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Instructions

To prepare the dough:

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.
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!
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.
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:

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.
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.
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

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

Bourbon Peach Crumble with Brown Butter Oats

This easy recipe for Bourbon Peach Crumble with Brown butter is full of fresh summer flavors! Made with juicy fresh peaches and a crispy oat topping, it’s a simple and healthy yet decadent dessert that will wow anyone. Serve it with vanilla ice cream for a crowd-pleasing treat! The recipe includes vegan and gluten-free options.

spoon digging into a brown butter bourbon peach crumble on a wooden table

Today’s post is another all-time favorite crumble recipe! It’s very similar to this brown butter rhubarb crumble recipe, but uses fresh peaches and a hint of bourbon.

Love peaches? Be sure to check out this roundup of all my favorite peach recipes!

Ingredients Needed for Bourbon Peach Crumble

This recipe comes in two parts, the fruit base and the crumble topping. Ingredients are as follows:

For base:

6-8 medium-sized, ripe peaches (around 6 cups sliced)
1/4 cup bourbon whiskey (optional but recommended)
1 TBS pure vanilla extract
1 TBS cornstarch or arrowroot, to thicken
2 TBS brown sugar (optional if your peaches are very ripe)
1/2 tsp sea salt

For brown butter crumble topping:

6 TBS butter (vegan as needed, like Miyokos)
1 cup rolled oats
1/2 cup all purpose flour (or ground oat flour if gluten-free)
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup chopped walnuts
1/4 cup maple syrup

What does bourbon do in baking?

Adding whiskey to this peach crumble recipe highlights the sweet notes in the fruit while providing a more complex flavor profile. Bear in mind, when baking with bourbon (or any alcohol), the actual alcoholic compounds will evaporate during heating in the oven. The higher the proof, the longer the alcohol will take to cook off.

Should I use bourbon or rye whiskey when baking?

Bourbon is the best choice when baking, as tends to be sweeter. It is made with at least 51% corn, with the remaining ingredients include any type of “cereal grain” (such as barley). For this reason, it pairs very well in dessert recipes. Rye whiskey is a bit spicier, as it is made from primarily rye grains and then mixed with barley. Feel free to adjust what you use based on personal preference! I prefer to use bourbon in baking, specifically Makers Mark 90 Proof. This has a very thick, almost syrupy mouthfeel with notes of caramel and butterscotch.

rectangular cutting board with four whole peaches and a sliced white peach next to a paring utensil

How to Make Bourbon Peach Crumble with Brown Butter

Slice peaches and add to a large bowl with whiskey, vanilla, cornstarch/arrowroot, sugar, and salt. Pour peach mixture into a 9-inch pie plate or skillet. Set aside and preheat oven to 375 degrees F.
Next, brown the butter. Stir consistently to melt and let it take on some color for about 5 minutes. It is finished when it smells nutty and has darkened.
While butter is browning, combine oats, flour, cinnamon, salt, chopped walnuts, and optional maple syrup in a medium-sized bowl.
When butter has finished browning, immediately add to bowl with oat mixture. Stir together to combine.
Add crumble topping (spreading across the entire surface in clumps). Place baking dish on a cookie sheet (to catch any overflow juices). Bake for 50 minutes, until bubbling and golden brown on top. Remove from oven and enjoy with vanilla ice cream.

Peach Crumble FAQs

What is the difference between peach cobbler and peach crumble?

Peach crumble and peach cobbler have a similar base of jammy, cooked, lightly sweetened fruit. However, cobblers have a topping of biscuits (individual or joined) while crumble topping is made up “crumbles” of oats, sugar, flour, and nuts.

Can I freeze peach crumble?

Yes. To freeze this recipe, bake as instructed, let cool completely, and cover with foil to freeze for up to three months.

Do I have to peel peaches for crumble?

No, you do not need to peel peaches when preparing fruit crumble. Some people prefer to do this to achieve a smoother texture.

side view of brown butter peach crumble with ice cream on top

How many cups does one peach yield?

One medium peach, when sliced, will yield 3/4 of a cup. Sizes of peaches can vary based on their genus, but traditional yellow peaches tend to be larger while white peaches can be smaller. If you do not have access to yellow peaches, feel free to substitute an equal amount of white peaches, nectarines, apricots, or even plums.

What kind of oats should I use for crumble topping?

Whole, rolled, “old fashioned” oats are best for crumble and crisp topping. They provide a pleasant texture that is not overwhelming or challenging to eat once baked. Steel cut oats are not soft enough on their own and can become gritty. To make this crumble gluten-free, pure oat flour can be used in place of all purpose.

Can I make fruit crumble in a cast iron skillet?

Yes. While this is not necessary for this peach crumble (since we’re baking it entire in the oven), it can be made in a heatproof cast iron skillet. Just be sure to use a towel when handling,

serving of brown butter peach crumble on a white plate with ice cream and mint

Be sure to leave a comment + rating if you give this recipe a try! Looking for more peach content? Try one of these next: