I love grilled Flatbread. It’s a nice alternative to a dinner roll. These can also be stored in the freezer and used later to make a quick pizza. I use them for breakfast pizzas and top them with scrambled eggs, diced ham and shredded cheese. They just need to be baked long enough to melt the cheese. My toaster oven comes in handy for things like this!
It’s really simple to make. You can make them on the outdoor grill if you’d like, or use a Cast Iron Stovetop Grill. I love how it leaves grill marks on the flatbread.
Last year, I went to stay with my daughter and her family for a few days to help while she had her baby. I got to use her grill she had on her stove top. I had never used one before, but I really enjoyed it. She kept hers on the stovetop because she used it every day! It can be turned over and used on the griddle side for pancakes or on the other side to grill meat or vegetables (or Flatbread!)
When I got home, I bought one of my own. I love this thing!
Here’s the recipe for my flatbread dough:
1 pkg. yeast
1 c. warm water
1 t. salt
2 ½ c. flour (give or take)
Dissolve the yeast in warm water. Add the salt and enough flour to make dough easy to handle – not too sticky. Knead about 5 minutes until smooth and elastic (if using bread mixer, add only enough flour to clean the sides of the mixing bowl. Mix on medium speed 5 minutes). Cover and let it rest for 30 minutes. (This is important. If you don’t allow it to rest, the dough will be tough and will not roll out easily.)
Preheat the grill to medium heat.
Divide the dough into 8 equal pieces. On a floured surface, roll out the pieces into a thin round shape. They should be about 8” in diameter. I use my cute little Mini Rolling Pin for this because it’s so much easier than dragging out my big rolling pin.
Place the dough onto the dry grill (no oil.) Allow the Flatbread to cook for about 2-3 minutes, until the top is bubbly.
Using tongs, turn it over and cook another 2-3 minutes. Keep the grilled Flatbread under a clean kitchen towel while you are making the rest.
Serve immediately (or freeze them to use later!)
Check out my POST about how to season and care for cast iron cookware!