Grilled Flatbread

Grilled Flatbread

Grilling is a stone age way of baking bread but don’t let that lead you to thing that bread baked this way isn’t just delicious. Particularly when using this Italian inspied recipe complete with olive oil, salt flakes and rosemary.

Makes 4 medium flatbreads

3 cups bread flour (396 g)
1 teaspoon salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g), plus more for brushing
Flaky salt, for finishing
Leaves of 1 to 2 sprigs rosemary, for finishing


[1] In a large bowl, whisk the flour and salt to combine. Add the yeast and mix to combine. Make a well in the center of the bowl, and add the water and olive oil. Use a wooden spoon to mix until the mixture forms a shaggy mass.

[2] On a lightly floured work surface, knead the dough until it forms a smooth ball, 6 to 9 minutes. Transfer the dough to a medium, lightly oiled bowl. Loosely cover, and let rise until the dough is double in size, 30 minutes to 1 hour.

[3] Blace the grill grid or grill pan over  the fire until smoking hot. Clean and oil the grates of the grill. While the grill is heating up, divide the dough into four (roughly even) pieces; it will be on the sticky side, so oil your hands a little to make the dough easier to handle.

[4] Holding the dough on its outside edges, stretch it gently, letting gravity do most of the work to form it into an oblong shape. Lightly oil both sides of the dough. Do this on a trencher that is greased with oil — stretch the dough and place it onto the baking trencher, which is covered in oil.

[5] When the grill grid id hot enough, flip the bread over quickly to oil the other side, and, while it’s still in your hand, throw it onto the grill grid.

[6] Cook until golden brown, 3 to 4 minutes per side. When the breads are still hot from the grill, brush with more olive oil, and top with flaky salt and rosemary leaves.

[7] They are best warm, but will keep for a couple days too – they make for a good camp lunch with chicken salad, a vessel for hummus or other dips, or slathered with pesto and ricotta cheese.