Grilled Flatbread

Flat­bread is a ver­sa­tile bread you can top with almost any­thing. It’s sim­ple to make and keeps well in the freezer. In fact, take advan­tage of this and make your flat­bread well ahead of time! It’s actu­ally eas­ier to grill this way because it’s slightly frozen.

Grilled Flatbread


Grilled Flat­bread

Yield: makes 10 flat­bread approx. 12x6 inches in size


  • 10 cups all pur­pose flour
  • 2 tea­spoons salt
  • 2 1/2 tea­spoons sugar
  • 3 table­spoons (or 1 1/4 oz.) saf– instant yeast
  • 1/3 cup veg­etable oil
  • 3 3/4 cup water


  1. Mix all the above ingre­di­ents in a mixer, start­ing off slow, then switch­ing to medium speed. Mix 5 min­utes. Place in a greased bowl, cover and let double.
  2. Divide into 10 equal pieces. Use a kitchen scale if you have one. Roll out each por­tion into a long-ish oval shape about 1/4 inch thick. Place flat on a bak­ing sheet and cover with plas­tic wrap. Freeze until firm and then wrap together more air-tightly to store in freezer. (**see header**)
  3. When ready to use, take out of the freezer and let sit out at room tem­per­a­ture for 5–10 minutes.
  4. Mean­while, heat your grill and oil it well to pre­vent stick­ing. Grill both sides of flat­bread just long enough to get nice grill marks on both sides.
  5. Top with top­pings and fin­ish bak­ing in a 350 degree F. pre­heated oven–about 10 minutes.





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  1. The recipe says ‘2 Tea­spoons’, but doesn’t say of what ingre­di­ent. I’m assum­ing that it’s salt?

    • Jacquie–It was indeed salt. Thank you for point­ing out the omission!

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