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Griddled Flatbreads

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 4, 2026

These soft, puffy flatbreads come together with just a handful of pantry ingredients and cook in minutes on a hot grill or griddle. They bubble and char in spots, turning tender inside and slightly crisp outside, perfect for scooping up dips or wrapping around grilled meats. Once you see how easy they are, you may never buy packaged flatbread again.

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Griddled Flatbreads

Why you'll love this

  • Just seven ingredients, most already in your pantry.
  • Cooks in minutes for fresh, warm bread on demand.
  • Soft and chewy inside with a lightly charred crust.
  • Naturally vegan and endlessly versatile.

EveryDayMeal recipe

Griddled Flatbreads

Prep
20m
Cook
15m
Total
125m
Serves
8
Level
Medium

Ingredients

  • 250g strong wholemeal flour
  • 250g strong white bread flour
  • 15g fresh yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • 350ml warm water

Equipment

  • food processor
  • rolling pin
  • sharp knife
  • baking sheets
  • BBQ grill or griddle pan

Instructions

  1. Add both flours to a food processor along with the yeast, sugar, and salt, then pulse briefly so everything is evenly combined before the liquid goes in.
  2. Pour in the warm water and olive oil, then run the processor until a soft, slightly sticky dough forms. Keep mixing for about 1 minute to develop the gluten, which gives the bread its chew.
  3. Cover the dough and leave it somewhere warm until doubled in size, about 1 hour, so the yeast has time to build flavor and lift.
  4. Pulse the risen dough a couple of times just to knock out the big air bubbles, then turn it onto a floured surface.
  5. Cut the dough in half and roll one piece into a rectangle roughly 20 x 40cm. Trim the edges with a sharp knife, then cut into eight 10cm squares.
  6. Arrange the squares in a single layer on baking sheets lined with parchment, then repeat with the second half of the dough.
  7. Leave the shaped breads in a warm spot for about 30 minutes, until they look slightly puffed and starting to rise.
  8. Lay the breads directly onto a hot BBQ grill or griddle and cook for a couple of minutes until they puff up and pick up char marks, then flip and cook the other side until lightly browned. Serve warm with your favorite dips.

Tips from the kitchen

  • Warm water should feel like bath water, not hot, or it can kill the yeast.
  • A blazing hot grill or griddle is key for that quick puff and light char, so let it fully preheat.
  • If the dough sticks while rolling, dust lightly with flour rather than adding too much, which can toughen the bread.

Estimated nutrition per serving: 240 cal · 8g protein · 44g carbs · 4g fat

Make it your own

  • Swap fresh yeast for 7g dried yeast, added straight to the flour.
  • Brush with garlic butter or oil and scatter with herbs after cooking.
  • Use all white bread flour for a lighter, softer texture.

Storing & make-ahead

Store cooled flatbreads in an airtight bag at room temperature for up to 2 days. Reheat in a dry pan or under the grill for a minute to bring back softness. The shaped dough can also be frozen before cooking.

Good to know

Can I make these without a BBQ?
Yes, a hot griddle pan or heavy skillet on the stovetop works just as well. Cook them dry over medium-high heat until they puff and char.
Can I mix the dough by hand?
Absolutely. Combine the dry ingredients, add the water and oil, then knead by hand for about 8 to 10 minutes until smooth and elastic.
Why didn't my flatbreads puff up?
The most common reasons are a grill that wasn't hot enough or dough rolled too thick. Get plenty of heat and keep the breads fairly thin.
Can I make the dough ahead?
Yes, let it rise slowly in the fridge overnight, then bring it to room temperature before shaping and cooking.

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