Best 13 Grilled Flatbread Recipes

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Flatbread is a versatile and delicious food that can be enjoyed for breakfast, lunch, or dinner. It's a great option for a quick and easy meal, and it can be made with a variety of toppings to suit your taste. Grilled flatbread is a particularly flavorful and satisfying way to enjoy this classic dish. The smoky flavor of the grill adds an extra layer of depth and complexity to the flavor of the bread, and the toppings can be anything from simple cheese and herbs to grilled vegetables or meats. Whether you're looking for a light snack or a hearty meal, grilled flatbread is a delicious and satisfying option.

Here are our top 13 tried and tested recipes!

GRILLED FLATBREAD



Grilled Flatbread image

Put flatbread on the grill while cooking other meats and veggies.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 5

1/2 cup warm water (110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste

Steps:

  • Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
  • Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL



Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil image

Provided by Bobby Flay

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 recipe Flatbread, recipe below
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
1/2 cup olive oil
6 cloves roasted garlic
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

Steps:

  • Roasted Garlic Oil:
  • Place oil and garlic in a blender and blend until smooth. Strain.
  • Flatbread:
  • Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
  • Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
  • Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
  • Yield: 4 individual flatbreads or 1 large flatbread

GRILLED FLATBREAD VEGGIE PIZZA



Grilled Flatbread Veggie Pizza image

We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1 large green pepper, julienned
4 cups fresh baby spinach (about 4 ounces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 naan flatbreads or 4 whole pita breads
2 tablespoons olive oil
1/4 cup prepared pesto
2 plum tomatoes, sliced
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

GRILLED CHICKEN ALFREDO FLATBREAD PIZZAS



Grilled Chicken Alfredo Flatbread Pizzas image

Flatbreads topped with chicken breast, mushrooms, and Alfredo sauce. Prepare ahead by thawing bread dough in the refrigerator overnight. This recipe was made in a Panasonic CIO.

Provided by KGora

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 51m

Yield 4

Number Of Ingredients 7

1 (5 ounce) skinless, boneless chicken breast
2 tablespoons Italian dressing
1 (1 pound) loaf frozen bread dough, thawed
⅓ cup Alfredo sauce
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup sliced fresh mushrooms
3 slices bacon, cooked and crumbled

Steps:

  • Marinate chicken breast in Italian dressing for 10 minutes.
  • Slice chicken thinly across the grain into pieces the width of thick bacon.
  • Cut bread dough into 2 equal pieces. Roll dough into 9-inch circles.
  • Spread Alfredo sauce evenly over dough. Cover with a little mozzarella cheese. Add chicken, mushrooms, and bacon. Sprinkle remaining mozzarella cheese on top.
  • Place 1 pizza in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the frozen pizza setting, 9-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Repeat with second pizza.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 58.2 g, Cholesterol 62.3 mg, Fat 22.3 g, Fiber 4.7 g, Protein 33.1 g, SaturatedFat 8.5 g, Sodium 1319.1 mg, Sugar 6.6 g

GRILLED MUSHROOM FLATBREAD



Grilled Mushroom Flatbread image

Provided by Tia Mowry

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
30 cloves garlic
Kosher salt and freshly ground black pepper
1 pound assorted mushrooms, such as chanterelles, porcini, cremini and oyster mushrooms, cleaned and sliced
1 small shallot, chopped
1 teaspoon chopped fresh thyme
1/2 cup dry white wine, such as sauvignon blanc
1 tablespoon creme fraiche
1 pound pizza dough
All-purpose flour, for dusting
2 tablespoons chopped fresh parsley
Flaky sea salt

Steps:

  • Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
  • Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
  • Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
  • Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

GRILLED FLATBREAD WITH ZATAR AND YOGURT SAUCE



Grilled Flatbread with Zatar and Yogurt Sauce image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 servings

Number Of Ingredients 17

2/3 ounces wet yeast
5 cups warm water
3 pounds 6 ounces flour
1 tablespoon plus 1 teaspoon salt
1/2 cup minced shallots
1/4 cup sumac
3/4 cup toasted sesame seeds
1/2 cup chopped Italian parsley leaves
1/2 bunch chopped fresh thyme leaves
1 1/2 cup extra-virgin olive oil
1 quart goat yogurt, drained in cheesecloth for at least 4 hours or overnight, refrigerated
1 tablespoon toasted, ground cumin seeds
1/2 tablespoon chopped garlic
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves
1/6 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Mix yeast with water. Add flour and salt. Mix for 15 minutes. Add more flour if dough seems wet. Should clean sides of bowl but be semi-sticky.
  • Proof in an oiled container for approximately 1 hour. Roll into 3-ounce balls on a semolina sprinkled sheet pan. Cover and refrigerate.
  • Mix zatar ingredients to combine. Set aside at room temperature.
  • Put drained goat yogurt in a mixing bowl and add the remaining sauce ingredients.
  • Preheat as grill to medium heat.
  • When ready to grill, take a ball of dough and with your hands or a rolling pin, stretch the dough to about an 8-inch circle. Brush lightly with olive oil and grill on medium fire until it starts to puff. Flip and cook on other side for about 1 minute more. Place on a kitchen towel and cover until all doughs are cooked.
  • Take the warm flatbread, drizzle with 1 to 2 tablespoons of zatar, drizzle with yogurt sauce and roll up taco or wrap style. For a more substantial meal, add your favorite grilled meat and top with any combination of your favorite items, like: chopped romaine, sliced red onion, cucumbers, tomatoes, mint, cilantro and/or feta cheese

GRILLED BROCCOLI FLATBREAD PIZZAS



Grilled Broccoli Flatbread Pizzas image

Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1 tablespoon olive oil, plus more for grilling
1 bunch broccoli (about 1 pound), heads halved
Salt and pepper
4 large naan
6 ounces fresh mozzarella, thinly sliced
1/3 cup grated Parmesan (1 1/2 ounces)
1/2 teaspoon red-pepper flakes (optional)
1/2 cup fresh basil leaves, torn

Steps:

  • Heat a grill or grill pan to medium; clean and lightly oil hot grill. Brush broccoli halves with oil and season with salt and pepper. Grill, covered, until lightly charred and tender, 4 to 5 minutes per side. Transfer to a cutting board, cut into florets, and discard stalks.
  • Working in batches if necessary, grill naan until undersides begin to char, 1 to 2 minutes. Flip and immediately top with mozzarella, broccoli, Parmesan, and red-pepper flakes if using. Season with salt and pepper, cover, and cook until cheese melts, 3 to 5 minutes. Top with basil and serve.

Nutrition Facts : Calories 421 g, Fat 19 g, Fiber 7 g, Protein 21 g, SaturatedFat 9 g

GRILLED GARLIC FLATBREAD



Grilled Garlic Flatbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3 tablespoons olive oil, 1 minced garlic clove and 1/4 teaspoon each kosher salt, dried oregano and red pepper flakes. Stretch 1 pound pizza dough into a 1/2-inch-thick round. Brush with some of the garlic oil, flip onto the grill and cook over medium heat, covered, until puffy, 10 minutes. Brush with more of the oil, flip, cover and cook through, 5 more minutes. Brush with the remaining oil. Sprinkle with grated Parmesan.

GRILLED FLATBREAD



Grilled Flatbread image

Provided by Chad Robertson

Categories     Bread     Fourth of July     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Father's Day     Backyard BBQ     Dinner     Lunch     Summer     Family Reunion     Grill     Grill/Barbecue     Low Cholesterol     Sour Cream     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

2 1/2 teaspoons active dry yeast
4 3/4 cups all-purpose flour plus more for dusting
2 1/4 cups whole wheat flour
2 tablespoons kosher salt
1/2 cup sour cream
Vegetable oil (for brushing)
Topping suggestions:
Ancho Chile Oil , Green Charmoula , and grated Cotija or Parmesan cheese
Puréed black beans, sliced avocado, radishes, and pico de gallo
Sliced plum tomatoes, fresh basil, olive oil, crema (or sour cream)

Steps:

  • Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.
  • Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.
  • Knead dough an additional 4-5 times to deflate. Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3-4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4"-thick shape. (It doesn't have to be perfectly round.)
  • Brush grill rack with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2-3 minutes. Using tongs, turn flatbreads and grill until cooked through, 1-2 minutes longer. Add desired toppings and serve warm.

FLATBREAD FOR PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES



Flatbread for Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables image

Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 8 to 10 pieces

Number Of Ingredients 6

2 teaspoons dry active yeast
1 1/4 cups warm water
3 cups bread flour, plus more for work surface
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil, plus more for bowl and griddle

Steps:

  • In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
  • Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
  • Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.

GRILLED FLATBREAD



Grilled Flatbread image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 7

1 pound prepared purchased pizza dough
1/4 cup Homemade Herb Oil, recipe follows
Salt and freshly ground black pepper
1 cup rosemary leaves, stems removed
2 cups olive oil
1/2 cup tarragon leaves
1/4 cup thyme leaves

Steps:

  • Preheat a grill to high.
  • Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.
  • Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.
  • Yield: 2 3/4 cups oil
  • Prep Time: 10 to 15 minutes

GRILLED ELOTE FLATBREAD



Grilled Elote Flatbread image

Here's a fun twist on a classic Mexican dish! Keep your kitchen cooled down this summer by grilling this summery, fresh flatbread outdoors. -Amanda Phillips, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 12 servings.

Number Of Ingredients 9

2 medium ears sweet corn, husked
3 tablespoons olive oil, divided
1 pound fresh or frozen pizza dough, thawed
1/2 cup mayonnaise
1/3 cup crumbled Cotija cheese, divided
1/3 cup chopped fresh cilantro, divided
1 tablespoon lime juice
1/2 teaspoon chili powder
1/8 teaspoon pepper

Steps:

  • Brush corn with 1 tablespoon oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; transfer to a large bowl., On a lightly floured surface, roll or press dough to a 15x10-in. oval (about 1/4-in.-thick); place on a greased sheet of foil. Brush top with 1 tablespoon oil., Carefully invert crust onto grill rack, removing foil. Brush top with remaining 1 tablespoon oil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes on each side. Remove from grill; cool slightly., Add mayonnaise, 3 tablespoons cheese, 3 tablespoons cilantro, lime juice, chili powder and pepper to corn; stir to combine. Spread over warm crust. Sprinkle with remaining cheese and cilantro.

Nutrition Facts : Calories 211 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 195mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

GRILLED FLATBREAD



Grilled Flatbread image

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 25m

Yield 6 flatbreads

Number Of Ingredients 12

Vegetable oil, for the grill grates
1 cup whole milk
2 tablespoons honey
1 tablespoon unsalted butter, cut into a few pieces
1 3/4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika (optional)
3 tablespoons extra-virgin olive oil, plus more for brushing
Flaky sea salt
Fresh chopped herbs, such as rosemary, thyme or sage, for sprinkling

Steps:

  • Heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates or grill pan.
  • In a small saucepan, heat the milk, honey and butter over medium-low heat until just barely warm to the touch and the butter is melted.
  • In a medium bowl, whisk together both flours, the baking powder, kosher salt and paprika (if using) until well combined. Make a well in the center and pour in the 3 tablespoons olive oil, then the warm milk mixture. Stir well until the dough comes together, is well combined and relatively smooth. Divide the dough into 6 equal pieces and gently shape each into a ball.
  • On a lightly floured surface, roll out each ball into an oval about 1 inch thick. Brush each side with olive oil and place on a baking sheet.
  • Working one at a time, stretch the dough into an oval about 1/2 inch thick (brushing with more olive oil, if needed), then drape it over the hot grill grates. Grill until well charred, 2 to 3 minutes on the first side, then 2 to 4 minutes on the other side.
  • Remove the bread from the grill and lightly brush with olive oil, then season with flaky salt and sprinkle with fresh herbs. Serve immediately, while still warm.

Tips:

  • For a crispy flatbread, preheat your grill to high heat before cooking.
  • If you don't have a grill, you can also cook flatbread in a hot skillet or oven.
  • Use a variety of toppings to create different flavors of flatbread. Some popular toppings include cheese, vegetables, meats, and sauces.
  • Be creative! There are endless possibilities for flatbread recipes.

Conclusion:

Grilled flatbread is a delicious and easy-to-make meal that can be enjoyed by people of all ages. With its simple ingredients and endless topping possibilities, flatbread is a versatile dish that can be tailored to any taste. Whether you're grilling it in the backyard or baking it in the oven, flatbread is sure to be a hit at your next party or gathering.

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