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Grilled Flatbread

Lemons and Time Grilled Flatbread

Grilled Flatbread

Using leftover whey from homemade yogurt or ricotta cheese results in a softer loaf with large air pockets, perfect for grilling over charcoal. You can also use water or get creative upcycling liquid ingredients like beer or vegetable juice. This recipe is very versatile. If you're not up for grilling, it turns out perfectly well baked in a 500-degree oven.
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course bread, grilling, instagram
Servings 4
Calories 410 kcal


  • 1 1/2 cup unbleached bread flour
  • 1/2 tsp salt
  • 1/2 tsp instant yeast
  • 1 tbsp honey or sugar (optional)
  • 1 tbsp oil
  • 1/2 cup water or whey
  • 1/2 cup Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for topping


  • In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and just enough water or whey to bring everything together into a ball. Pay attention! You may not need the full 1/2 cup liquid, but be prepared to use it all if needed.
  • Knead for about 6 minutes. Ferment at room temperature for 90 minutes to 2 hours, or until the dough doubles in size. You can also retard the dough overnight in the refrigerator immediately after kneading.
  • Roll 6-ounce balls of dough, then flatten into 8" circles slightly less than 1/4 inch thick.
    Kent demos grilled flatbread
  • Grill on charcoal burned until it is covered in white ash. You want the charcoal to be level with few hotspots, rather than in a pyramid pile. Cook just until they inflate and form a pocket. Flip over with tongs or a spatula and count to 10. Then remove before they brown and crisp.
  • When they cool and deflate, if you don't eat them first, they can be cut in half and used for pocket sandwiches.
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