These soft and puffy grilled flatbreads are easy to make and full of homemade flavor. They cook quickly on the grill or stovetop and are perfect for wrapping, dipping, or serving with your favorite meal. Warm, light, and slightly chewy — they taste best fresh off the heat.
Ingredients:
- 8 cups all-purpose flour (plus extra for dusting)
- 2 cups lukewarm water
- 1 tablespoon dry yeast (two ¼-ounce packets)
- 1 teaspoon salt
- Extra flour for dusting
- 1 tablespoon olive oil (for coating the dough)
Preparation:
In a large bowl, add about 7¼ cups of the flour and make a small well in the center. Add the yeast, salt, and lukewarm water. Mix with a dough hook or wooden spoon until the dough starts pulling away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes, adding the remaining flour as needed until smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Rub a small amount of olive oil over the top of the dough to prevent drying.
Cover with a clean kitchen towel or a loose-fitting lid and let it rise in a warm place until doubled in size (about 1 hour).
Punch down the dough, knead briefly, and let it rise again for another 30–45 minutes.
Transfer the dough to a floured surface, roll it into a log, and divide it into 10 equal pieces. Shape each piece into a small ball.
Roll out each ball into a round flatbread about 8 inches (20 cm) in diameter and ½ inch thick. Prick each flatbread with a fork several times to prevent large bubbles.
Grill the flatbreads one at a time on a hot grill or griddle for 2–3 minutes per side, until puffed and lightly charred.
If not serving immediately, stack the flatbreads and wrap them in a clean kitchen towel to keep warm and soft.
Serving Tip:
Serve warm with olive oil, hummus, tzatziki, or grilled vegetables. These flatbreads are also perfect as a side for soups or stews.
