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Griddled Flatbreads

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 6, 2026

These simple flatbreads puff up beautifully on the grill and go with just about everything. Made with a mix of whole wheat and white bread flour, they have a rustic bite and a soft, chewy center. Perfect for scooping up dips or tucking around grilled meats.

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Griddled Flatbreads

Why you'll love this

  • Only a handful of pantry ingredients.
  • Puffs up soft and chewy with charred, blistered spots.
  • Great for dips, wraps, or alongside grilled dinners.
  • Make the dough ahead and grill fresh when you need it.

EveryDayMeal recipe

Griddled Flatbreads

Prep
20m
Cook
15m
Total
125m
Serves
16
Level
Easy

Ingredients

  • 2 cups strong whole wheat flour
  • 2 cups bread flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  • 2 tablespoons olive oil

Equipment

  • Food processor
  • Rolling pin
  • Sharp knife
  • Baking sheets
  • Parchment paper
  • Grill or griddle

Instructions

  1. Add both flours, the yeast, sugar, and salt to a food processor and pulse a few times to combine evenly, so the yeast and salt are well distributed.
  2. Pour in the warm water and olive oil, then run the processor until a soft, slightly sticky dough forms, about 1 minute. The dough should pull together into a ball but still feel tender.
  3. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour. It should look puffy and springy when poked.
  4. Pulse the risen dough a couple of times (or knead briefly by hand) just to knock out the big air pockets, then turn it onto a floured surface.
  5. Cut the dough in half. Roll one half into a rectangle about 8 by 16 inches, trim the edges with a sharp knife for clean lines, then cut into eight roughly 4 inch squares. Repeat with the second half.
  6. Arrange the squares in a single layer on parchment-lined baking sheets, then let them rest in a warm place for about 30 minutes until they just start to puff.
  7. Place the breads directly on a hot grill and cook for about 2 minutes until they puff and char in spots, then flip and cook the other side until golden. Pile into a basket and 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 and the dough won't rise.
  • Keep the grill medium-hot; too cool and the bread dries out, too hot and it burns before it puffs.
  • No grill? Cook these in a dry cast iron skillet or griddle over medium-high heat for a couple minutes per side.

Estimated nutrition per serving: 130 cal · 4g protein · 24g carbs · 2g fat

Make it your own

  • Brush with garlic butter and chopped parsley right off the grill.
  • Use all bread flour for a lighter, softer flatbread.
  • Sprinkle with sesame or nigella seeds before grilling for extra flavor.

Storing & make-ahead

Store cooled flatbreads in an airtight bag at room temperature for up to 2 days. Reheat on the grill or in a dry skillet for a minute to bring back the softness. You can also freeze them for up to 2 months and warm straight from frozen.

Good to know

Can I make the dough ahead?
Yes. After the first rise, punch it down, cover, and refrigerate overnight. Let it come to room temperature before shaping and grilling.
My flatbreads didn't puff up. Why?
Usually the grill wasn't hot enough or the dough was rolled too thick. Get the grill nice and hot and keep the squares fairly thin.
Can I mix the dough by hand?
Absolutely. Stir the ingredients together in a bowl, then knead on a floured surface for about 8 minutes until smooth and elastic.
Do I have to use whole wheat flour?
No, you can swap it for more bread flour. The whole wheat just adds a nuttier flavor and a bit more chew.

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