Grilled Flatbread

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 flatbreads
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Vegetable oil, for the grill grates

1 cup whole milk

2 tablespoons honey

1 tablespoon unsalted butter, cut into a few pieces

1 3/4 cups all-purpose flour, plus more for dusting

1 cup whole wheat flour

1 1/4 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon smoked paprika (optional)

3 tablespoons extra-virgin olive oil, plus more for brushing

Flaky sea salt

Fresh chopped herbs, such as rosemary, thyme or sage, for sprinkling


  1. Heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates or grill pan.
  2. In a small saucepan, heat the milk, honey and butter over medium-low heat until just barely warm to the touch and the butter is melted.
  3. In a medium bowl, whisk together both flours, the baking powder, kosher salt and paprika (if using) until well combined. Make a well in the center and pour in the 3 tablespoons olive oil, then the warm milk mixture. Stir well until the dough comes together, is well combined and relatively smooth. Divide the dough into 6 equal pieces and gently shape each into a ball.
  4. On a lightly floured surface, roll out each ball into an oval about 1 inch thick. Brush each side with olive oil and place on a baking sheet.
  5. Working one at a time, stretch the dough into an oval about 1/2 inch thick (brushing with more olive oil, if needed), then drape it over the hot grill grates. Grill until well charred, 2 to 3 minutes on the first side, then 2 to 4 minutes on the other side.
  6. Remove the bread from the grill and lightly brush with olive oil, then season with flaky salt and sprinkle with fresh herbs. Serve immediately, while still warm. 
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