We love this! It does take a bit of finesse to cook the flatbread over a fire, and we are not always successful, but it’s a fun project to do while the BBQ’d meat is resting and the coals are dying down. If we burn a portion, we sigh—or utter gentle curse words—tear off the burned bits and carry on 🙂

Directions below are provided for making the dough with either a bread machine and an electric mixer. If your coals are not cooperating or you don’t want to chance cooking the bread on the grill, then directions are given for cooking on the stove or electric griddle.

Herby Flatbread for the Grill

INGREDIENTS

• 2 teaspoons active-dry yeast
• 1 Tablespoon kosher salt
• 1 teaspoon sugar
• About 4 cups (500 grams) all-purpose flour
• 1½ cups warm water (about 110° on an instant read thermometer)
• ¼ cup oil (plus more for grilling)
• 1/3 cup very, very finely diced onion (white, brown or red)
• 2 Tablespoons very finely minced fresh rosemary OR 2 teaspoons crushed dried rosemary to taste
• 2/3 cup (about 70 grams) finely grated Parmesan cheese (veganize with faux cheese!)
• ½-1 teaspoon finely ground black pepper
• garlic infused olive oil—directions below—and additional kosher salt for grilling

DIRECTIONS

1. Bread Machine Option:
   • Place yeast, salt, sugar, warm water, olive oil, onion, rosemary, cheese, and pepper in a bread machine.
   • Select dough or pizza crust option and press start.
2. Electric Mixer Option:
   • In a small bowl combine yeast with warm water and 1 tsp sugar. Let sit until foamy, 3-5 minutes.
   • Combine salt, half of the flour, onion, rosemary, cheese, and pepper in bowl of an electric mixer, then stir to combine
   • Stir in the yeast and water mixture.
   • When all has been incorporated, switch to a dough hook, and gradually add in the remaining flour—beat with dough hook for 10-12 minutes. Dough ball should be smooth and pull away from the sides of the bowl. If dough remains too sticky, gradually beat in additional flour, 1 Tablespoon at a time.
   • Place dough in an oiled bowl, turn over to cover dough ball lightly with oil, cover and let rise in a warm place until doubled, about one hour.

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While bread is rising:

1. Infuse ¼ cup olive oil with 2-3 cloves of smashed or chopped garlic. Stir to combine, then set aside until needed.
2. Prepare coals, grill meats and veggies, then keep warm.
3. Note when the coals are starting to die down, that’s the time to grill the bread.

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1. Remove risen dough from bread machine or bowl to a lightly floured board, and knead 4-5 times to expel air and shape into a smooth log.
2. With a sharp knife, cut dough into about 8 equal portions, then gently roll each portion into a small ball by hand.
3. Using a rolling pin, shape each dough ball into a flat, roughly circular shape and place on a plate covered with plastic wrap or parchment paper that has been lightly dusted with flour—continue with remaining dough balls. Placing each round onto the plate, separated by a layer of flour dusted plastic wrap or parchment paper—covered dough can be refrigerated for up to four hours.

Sometimes the flatbread isn’t always “roughly circular”, sometimes it resembles the African continent!

GRILLING

1. Remove one flatbread from the stack, and brush with the garlic infused olive oil.
2. Place oil side down on the grill, and repeat until your grill is full—or you can grill one at a time to build your confidence level 🙂
3. Brush the face-up side of the flat bread with more garlic-infused olive oil, and sprinkle with a bit of kosher salt.
4. When the flatbread is slightly puffy and dry, and the bottom of the bread is lightly covered in brown spots—and before any burn spots appear!—flip to cook the other side.
5. When both sides are cooked remove to a serving platter, and share!

COOKING: STOVETOP or ELECTRIC GRIDDLE

1. Heat a cast iron skillet or regular frying pan on the stovetop over medium heat OR preheat electric griddle to 375°.
2. Brush one side of the flatbread dough with oil, lay oil side down, and cook for about 3 minutes on one side.
3. Brush uncooked side with oil, and flip over to cook the second side for about 3 minutes.
4. Sprinkle with kosher salt, and serve!

Thanks for stopping by my grill today!