Flatbread for Grill or Griddle

This flatbread recipe comes together quickly and uses very few ingredients.  There is no yeast in the flatbread, so the dough won’t rise.  This means it can be made ahead of time and stored in the refrigerator or cooler for at least a few days.  This is a great recipe pre-make for camping trips.

Ingredients:

  • 3 1/2 cups all-purpose flour, plus 1/4 cup to use when rolling
  • 1/2 teaspoon baking soda
  • 2 teaspoons salt
  • 2 tablespoons chopped fresh herbs (rosemary, thyme, sage, etc.)
  • 1 stick (1/2 cup) butter, cut into cubes, at room temperature
  • 3/4 cup water, plus extra, as needed
  • 2 tablespoons extra-virgin olive oil

Equipment:

  • Mixer
  • Grill or Griddle
Pour flour into mixer.  Set up mixer with paddle attachement.

Pour flour into mixer. Set up mixer with paddle attachement.

 

Add baking soda, salt, and chopped herbs to the flour.  Mix to combine.

Add baking soda, salt, and chopped herbs to the flour. Mix to combine.

 

Add cubed butter to the flour mixture and mix at low speed until combined.  About 1 1/2 to 2 minutes.

Add cubed butter to the flour mixture and mix at low speed until combined. About 1 1/2 to 2 minutes.

 

It should look like this.

It should look like this.

 

Slowly add the water to the mixture.  Mix on low speed just until it comes together.  Add additional water, if needed, 1 tbsp. at a time.  Dough should hold its shape when formed into a ball.

Slowly add the water to the mixture. Mix on low speed just until it comes together. Add additional water, if needed, 1 tbsp. at a time. Dough should hold its shape when formed into a ball.

 

Pour dough out onto a lightly floured surface and knead for 3-4 minutes.

Pour dough out onto a lightly floured surface and knead for 3-4 minutes.

 

Form the dough into a ball and wrap in plastic.  Refrigerate (or place in cooler) for 30 minutes.

Form the dough into a ball and wrap in plastic. Refrigerate (or place in cooler) for 30 minutes.

 

Divide dough into 6 pieces.

Divide dough into 6 pieces.  Roll dough pieces out with floured rolling pin until about 1/8 inch thick.

 

Preheat grill or griddle to medium high heat.  Brush flatbread with olive oil.

Preheat grill or griddle to medium high heat. Brush flatbread with olive oil.

 

Place flatbread on griddle and cook until golden brown (3-4 minutes) then flip and cook other side.

Place flatbread on griddle and cook until golden brown (3-4 minutes) then flip and cook other side.

 

There are lots of possibilities to finish this flatbread off.  Add tomato sauce, cheese, and meats and vegetables to make grilled pizza.  Rub it with garlic to make garlic bread.  You could also add garlic powder to the dough.  Leave it plain and eat it with a creamy soup.

Coulda, Woulda, Shoulda’s

  • I should have added another tablespoon of water to the dough.  As I rolled it, it became a bit crumbly.
  • I chose to leave the herbs out, but was left with a somewhat bland bread.  The herbs would have really added something to the flavor profile.
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About Raun Lauterbach

Optimistic realist, life enthusiast, outdoor cook, Midwest traveler, husband, father... Follow me: Twitter | Facebook | Get updates in your email
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