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Grilled Flatbreads

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Yields twelve 4-inch breads.

You can roll these breads out using a rolling pin, but shaping by hand is less fussy. And I like how it creates an appealing rustic appearance with variations in thickness.

  • 2-1/4 tsp. (1/4-oz. packet) active dry yeast
  • 1/3 cup plain whole-milk yogurt
  • 1 Tbs. granulated sugar
  • 1 Tbs. extra-virgin olive oil; more as needed
  • 9 oz. (2 cups) bread flour; more as needed
  • 2-1/4 oz. (1/2 cup) whole-wheat flour
  • 1 tsp. table salt
  • Kosher salt for sprinkling

Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)

Tip:

For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.

Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)

Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.

Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.

Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.

Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches). Serve immediately with the Lemon-Garlic Oil with Herbs for dipping.

Make Ahead Tips

The dough can be made up to two days ahead. Just punch it down after it has risen, cover tightly with plastic wrap, and refrigerate until ready to use.

nutrition information (per serving):
Size : 1/16 tsp. salt each; Calories (kcal): 120; Fat (g): 2; Fat Calories (kcal): 15; Saturated Fat (g): 0; Protein (g): 4; Monounsaturated Fat (g): 1; Carbohydrates (g): 21; Polyunsaturated Fat (g): 0; Sodium (mg): 270; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

I'm another one who gives this recipe rave reviews. I made the flatbreads last night. Not only is the recipe super easy, but the breads are fantastic. I served them with pumpkin risotto, and tonight will serve the leftovers with bean and sausage soup. I did use low fat yogurt (1%), and like several others here, I cooked mine on an indoor grill (a panini press actually). I've got a lot of ideas for using this bread. I highly recommend this recipe.

I used non fat yogurt (nancy's) and chickpea (garbanzo) flour instead of the whole wheat flour and it was delicious. It was so good we ate all of it before we had dinner.

Delicious! I cooked mine on an electric griddle, but other than that, followed the recipe, and it was simple and the results incredibly tasty- soft, pliable, light and fluffy flatbread. The bit of whole wheat didn't overpower or make them taste like "a whole wheat product", but instead just made them yummier. Definitely recommended!

I can't believe no one else has used this as a base for flatbread pizzas! I've made this recipe twice and it's definitely a keeper. I used 1/2 the dough the day it is made and freeze the other 1/2 for another time. Works great both ways. I am not a bread baker - never felt I could get it right, but this recipe is pretty idiot-proof as I can attest. Very forgiving for a rookie - my husband got a 1/2 hr business call while we were in our last 5 min rest and it had no ill effect on the outcome. I will use this as a base for many yummy recipes to come - including the dipping sauce this is paired with! For our pizzas, a 1/2 recipe makes two nice sized flatbread pizzas. We have done them on the grill and in the oven. For the grill, we put the oiled and salted flatbread on the grill, oiled side down and grill until medium/dark grill marks show. Flip and repeat for light grill marks. We put marinara (Muir Glen organic Cabernet Marinara is an awesome pizza sauce!), chopped fresh rosemary and basil, and other toppings: mushrooms, onions, pepperoni, cheese etc. on the flatbread side grilled first (the darker grill marks)and return to a low/med grill heat. Watch carefully or it could burn. We have super sweet small tomatoes from our patio garden right now so we added those - the smokey grill flavor with the lightly roasted tomatoes made them even sweeter! Oh, and I inadvertantly added the 1 TBS sugar to the flour mixture so I had to add about 3/4 Tbs to the yeast mixture - made for a nice, slightly sweeter (but NOT SWEET) dough. Such a great recipe. I'm thinking - rubbed with roasted garlic, or dipped in hummus or red pepper spread, topped with feta and broiled for a side with Greek Salad Can't go wrong with this as your base recipe!

This recipe was very easy and really fun to make! I follwed the recipe as written except that I kneaded it in my Kitchenaid with the dough hook, for the same amount of time (1-2 minutes). I found the dough to be forgiving- let it sit a little longer at each step, no problem. Handle it a little more than you think you should- no problem. This bread is delicious as is, but I'm already thinking of variations- herbed oil instead of salt, cinnamon and sugar... this is a versatile flatbread. Grilling the bread is fun- I'll be making this recipe all summer!

This has become my hit recipe of the summer and I've made it almost every time friends have been over for dinner. After several batches, I found that rolling the dough thinner results in an almost crunchy bread that puffs and separates into two layers, like a pita. Leaving it thicker gives a softer texture that is easier to tear and dip. Either way, a definite winner.

These are delicious and deceptively easy. They are much softer and lighter than most flatbread recipes I've tried and the closest thing to naan I've ever been able to make. Both times I made them, I had to let the dough sit for longer than suggested at various stages of the recipe, but they were still perfect! Equally delicious with a rustic dinner of grilled sausages and peppers or a more sophisticated butterflied lamb. Thanks so much.

This was easy and delicious. I made the dough in the morning and then refrigerated it until I was ready to use it. I served it with the lemon oil. My husband wants these again ASAP.

Awesome and easy. It takes a bit of time but the dough just needs attention here and there and if you start with this recipe then in the meantime you can do all the rest. By the time the flatbreads are ready to be grilled, the whole supper is ready. I can't wait to serve it to more than just my family and get the glory.

These were WONDERFUL!! They came together easily, and were pretty simple to make and they were GONE by the next day. They are delicious with the dipping oil, and over-the-top good with a little Plugra butter. Soft and warm and chewy, they're just perfect. I'll definitely be adding these to my regular recipes.

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