Grilled Flatbread Anyone Can Make
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00:00 Intro
00:49 Dough by Hand
04:27 Dough with a Mixer
05:18 Shaping
06:30 Garlic Butter
06:47 Grill
08:36 FAQ
The Dough (make 1 to 4 days before serving )
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for 2 flatbreads (about 11” / 28cm in diameter)
226 grams unbleached all-purpose flour (I use King Arthur)
1 tsp SAF instant yeast
1 tsp sugar
1 tsp table salt (or 2 tsp Diamond Crystal Kosher salt) (5.7g on a 0.01g precision scale)
158 grams water at 70-90F (21-32C)
28g olive oil divided between 2 containers of 2 cup capacity each (14g per container)
By hand: In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead just until no dry flour remains and the dough begins to stick. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
With a stand mixer using a paddle attachment: Mix all the dry ingredients by hand in a bowl of a stand mixer. Fit it with a paddle attachment and run on low speed while adding the water. Mix until the dough starts to form. Scrape down the bowl, and mix another few seconds just until no dry flour remains.
Both methods: Cut the dough in half. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled spoon. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 4 days. The dough should be roughly doubled in size before shaping.
Shape and Grill:
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Pat the dough into a flatbread on aluminum foil as shown in the video. It should be around 1/4 inch thick (6mm). Cover with plastic.
Preheat the grill with all burners on high for 15 min.
In a small bowl, mix 2 Tbsp melted butter, 1 garlic clove grated on a microplane zester, 1 tsp lemon juice, and salt.
Use a rimless baking sheet to transfer the foil with the flatbread onto the grill. Cover the grill and cook for 2 minutes or until the edges are brown and the dough is bubbly. Flip and cook the other side for about 30 seconds, moving the flatbread every 10 seconds to create more grill marks. Take off the grill. Cool for a minute and peel off the foil. Spoon garlic butter on top and sprinkle with chopped mint or cilantro.
If you can’t serve right away, wrap very tightly in foil. Right before serving, place the wrapped flatbread on the grill for 1-2 minutes to rewarm. It needs to be served hot.
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I got a lot of questions about baking this in the oven. Yes, of course you can. Here is my pizza video that shows you how to do it. https://youtu.be/0m4vyu5WCDg
If you have an exposed heating element on the bottom of the oven, place a pizza stone or steel in the bottom third of the oven. If your heating element is covered, you can bake directly on the oven rack. Preheat the oven to 500F (no convection) for 30 min (45 if using steel/stone). You’ll need to use parchment paper, not foil, for shaping. Then slide the parchment paper with the dough onto a pizza steel or stone or directly onto the oven rack. Bake for 4-5 minutes without flipping. The bottom should be brown. By the way, I doubt this will work on paper sold in a roll. I buy mine in flat sheets. https://www.amazon.com/dp/B07L9S9C7D?tag=beyondsalmon-20&geniuslink=true&th=1
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49 Comments
first time being first
This works on a campfire too! just make sure you have the right foil or even a little skillet or something.
looks so good and easy!
9:45 My Soehnle scale can weigh it, but not the .0 but the 1 Gram etc…
I will try this recipe. It looks delicious.
Hi Helen,
Can this bread be cooked in a pan or in the oven?
Thank you ☺️
I love your pizza dough recipe so I will love this too! One question though: we have a flattop grill. Are there any differences from a grate other than a lack of grill marks? Would you still move it around on the second side? Thank you!
I like your recipe but I don't use plastic wrap or foil. Some people try to create less garbage on this earth.
Definatly adding this recipie to this years BBQ garden parties. Only one thing I'd do differently. I would mix water with the salt, sugar and yeast first and then add it to the flour. Thank you Helen.
Do the baked flatbreads freeze well? Asing for a friend who wants to meal prep.
This looks delicious. I'll definitely try this once it stops raining endlessly here
super mega ultra pedantry: All salt has the same crystal structure, (how individual ions are placed in relation to each other) but different microstructures (where is salt vs air in each grain). This distinction matters more for substances that take multiple crystal structures, like cocoa butter (tempered vs untempered chocolate).
yum
wow "how much does a pinch of salt weigh" was asked frequently enough to make the FAQ? man up, people! a pinch of salt doesn't need to be weighed. put your damn scales away and learn how to bake by feel as people have done for thousands of years
Well, well, well, isn't DCK an unfortunate acronym lmao
Hello Helen, any idea on how could I avoid using aluminum foil?
It looks delicious!
Thank you for your detailed video Helen. ❤ The bread recipe is simple to follow with a delicious result!
Heh, I would not describe it as hassle-free. Still plenty of mess, still planning, still preheating and even cleaning the grill.
Ha! I started grilling my Neapolitan pizza dough last year and “grill bread” became one of our favorites. Great with hummus bowls!
Looks delish!…but still too many steps, I'd rather make your no-knead and have it lasts a few days
This is a great application for the flat side of those Grillgrates
Listening to Helen is like someone tucking you in with a blanket straight out of the dryer.
You don't need to use foil when grilling. The intense heat from the grill stiffens up the dough instantly, and miraculously, it doesn't stick. I've made grilled pizza using this method.
I love the recipe, but I will take exception to your opening comments. We don't bake bread for convenience but for the process and the rewards of making something marvelous with our own hands. Having said that, enjoy your bread whether bought or made.
I also noticed that you are using a wire grill brush. Many people are recommending against using a wire brush for a number of reasons, but one is the very real danger of tiny metal bristles breaking off and getting into the food on the grill. This has been documented to cause some serious medical problems. Instead of using a wire grill brush, you can use a nylon bristle brush, a stainless steel pot scrubber, or a crumpled aluminum foil. These alternatives are safer because they are less likely to leave metal bristles behind in your food.
Looks good Thanks
Its the pizza crust recipe, right? … 8:30
Oh okay, I am not crazy, it is the same.
Hang on: bread is to much work, but this has to be made days in advance? 🤔
Hiya Helen, i watched this on Patreon earlier and immediately recognized what you were doing with the dough. I've made your terrific pizza recipe so many times since you first uploaded it how could i not?
This looks like a great flatbread. I will try it this weekend but maybe i'll stretch it way thin at the end, butter and fold it, and see if it can be like that Yemeni Mawalah breakfast bread. Thanks for the new video!
P.S. Yahoo is getting worse and worse in a lot of ways anymore and it gets worse every time they "update" it!
I wonder if this would work on a Blackstone?
IDK about the aluminum G.
Excellent recipe !!! Thin crust pizza is our family’s absolutely favorite. The only thing is so hard to stop eating 🥲. Прощай фигура 😂😂😂
From Alaska ❤️❄️⛷️✡️🇺🇸🇺🇸🇺🇸🇺🇸
Why do you say Youtube notifications suck? I always get notified whenever you upload a video with no issue
have you tried to bulk ferment it or do you always divide it before the fridge stage?
tbh, if youre going to rest it for 1-3 days, I dont thnk any kneading is required at all. just a quick mix, and rest.
Oh man, definitely could've used this recipe a couple weeks ago. I make some muhammara from Chef John's channel, and it was super tasty, but I used store-bought flat bread that wasn't the best. I'll tuck this recipe away for the next time.
2:50 One great trick that I have learned for mixing doughs is to use a cheap wooden spoon that has been soaked in water for a few minutes. The soaking helps keep the dough from sticking to it, plus it also means the spoon won't steal and slurp up any moisture from your recipe. You can use the stick/handle end of the spoon for stirring mixing to bring the dough together, or if you're going to continue to knead the bread, you can use the spoon end instead, but this is why I always make sure to get a spoon with no hook hole in the handle. It's insanely easy to clean it off. Give it a try!
Great recipe! Since it's the same one as the pizza video, is it okay to bake the dough directly on the rack of an oven/toaster oven? Would it have a similar texture to the grilled one? Unfortunately I don't have a grill so I was wondering if putting this dough on a (probably very hot) oven would have the same results, and also wondering if the difference from this flatbread to the pizza would be only in the name and toppings. Also, thank you for the detail in your videos! Seriously, it helps a lot ^^
Hi Helen, I thought one cup of flour that is “scooped and leveled” is considered to equal to 120 g. You mentioned your cup of flour is equivalent to @140 g. I would appreciate your advice/explanation on why I sometimes see this variance. Thank you.
I got a lot of questions about baking this in the oven. Yes, of course you can. Here is my pizza video that shows you how to do it. https://youtu.be/0m4vyu5WCDg
If you have an exposed heating element on the bottom of the oven, place a pizza stone or steel in the bottom third of the oven. If your heating element is covered, you can bake directly on the oven rack. Preheat the oven to 500F (no convection) for 30 min (45 if using steel/stone). You'll need to use parchment paper, not foil, for shaping. Then slide the parchment paper with the dough onto a pizza steel or stone or directly onto the oven rack. Bake for 4-5 minutes without flipping. The bottom should be brown. By the way, I doubt this will work on paper sold in a roll. I buy mine in flat sheets. https://www.amazon.com/dp/B07L9S9C7D?tag=beyondsalmon-20&geniuslink=true&th=1
That tip about converting weight->volume using the nutritional label is great. It seems obvious in hindsight, but I've never seen it mentioned anywhere else. Thank you!
I live in the US, so the only way to get quality bread is to make it myself. 🙁
Well, I suppose that if I lived in New York City or Boston, it would be possible. There is not a single quality bakery within 500 miles of me.
You are 100% right that YouTube notifications suck because even though I'm subscribed, I haven't gotten recommended your videos for months, even though you're a regular watch for me, especially on the weekends
The FAQ segment was so informative!! 👏 Thank you. I throw out yeast a lot. I will buy the ‘Forever’ yeast you recommend now. Thanks!
The FAQ explanations of salts and weights vs volume was great! 👏
I use a bread machine…..
My word Rene, you do talk a lot but what you say it’s good and true. Not enough people use their brain so you have to tell them ie. Hold the spoon lower down for more ease and power etc etc. you are a good teacher and I thank you for it 🌷🌷 Maria UK
You're an awesome instructor. This does look like bread I could possibly make, I just wish I had a grill (not allowed in my apartment building ☹). But I will look into the oven method, and maybe even see if it's possible with the grill function on my air fryer.
Hi Helen, nice to meet you! I’m not that far away from you. I went to culinary school in Brookline. This is the first time I’m watching your channel. I love all your tips and tricks. And I love this recipe for flat bread. I’m going to try it! Thank you…
What's with the amounts in this recipe? 226g of flour? 158ml of water? Madness!