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Home » Featured

Grilled Flatbread

August 9, 2022 by Julie Leave a Comment

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A no yeast recipe that is quick to make, Grilled Flatbread is a versatile bread ready for your favorite toppings.  Make use of your leftover potatoes, baked or mashed, to make flavorful bread for any meal.

three different flatbreads topped with assorted oven roasted vegetables on a wooden board with wooden plates to the side this recipe

Roasted Veggies on Grilled Flatbread

Use the flatbreads for any meal - pile high with scrambled eggs and bacon for breakfast, combine tomato sauce, pepperoni, and mozzarella for a satisfying lunch, or add a variety of charcuterie ingredients like prosciutto and creamy cheese for a nibble with your favorite cocktail.

What is flatbread?

One of the earliest foods produced, flatbreads are known around the globe by different names within different ethnic groups and nationalities.  Pita, tortilla, roti, and frybread to name a few,  are examples of the types of flatbread you can find around the world.  While there is a wide range of preparations, flatbreads tend to be a very ancient recipe within a culture's cuisine.

Flatbreads generally are made with a simple recipe, sometimes are leavened with yeast, sometimes cracker-thin, or sometimes thick and puffy.  What is the commonality of these recipes, is the ability to add a topping or two.

The popularity of flatbreads continues as cooks creatively add their own spin and ingredients.

Grilled flatbread recipe ingredients

Having leftover baked potatoes, I wanted to use them in a recipe that would benefit from their flavor.  All flatbreads start with flour, salt, and water.  For this recipe, starchy potatoes add flavor but also moisture.

Basic recipe Ingredients

a clear glass bowl filled with flour, salt, baking powder, and chopped fennel seeds

Dry Ingredients

  • all-purpose flour
  • baking powder
  • kosher salt
  • olive oil
  • whole milk
  • fennel seeds

Potatoes

What kind of leftover potatoes do you have on hand?  This recipe can be made with baked potatoes, mashed potatoes, or instant potato flakes.  Depending on which type of potato you use, the amount of whole milk is adjusted.

  • baked potato - ¾ cup of milk
  • mashed potatoes - ½ cup of milk
  • instant potatoes - 1 ¼ cups of milk

Making flatbreads

The basic recipe starts with combining the dry ingredients - all-purpose flour, baking powder, kosher salt, and fennel seed.

Now add whatever type of potato you have on hand.

a clear glass bowl filled with flatbread dry ingredients and riced baked potato

Adding baked potato

If you are using baked potato, it is best if it is riced or mashed.  I found it is easier to rice the potato if it is warmed in the microwave for a minute or two.  It doesn't need to be hot just warm enough to loosen the structure of the potato.

  • Mix the potato and dry ingredients into a raggy dough.
  • Combine olive oil and whole milk and pour into the dough.
  • Using a rubber spatula, combine all the ingredients.  It will be a wet dough.
a clear glass bowl of wet flatbread dough

Mix wet and dry ingredients

  • Sprinkle some flour onto a flat surface and place the dough on top.  It will be sticky.  If the dough is too dry, the flatbread will be tough.
sticky potato flatbread dough on a floured table

Sticky dough!

  • Using the heel of your hand, push the dough away from you and then fold it on top of itself.  As you knead the dough, add small amounts of flour, 1 teaspoon at a time, to help reduce the stickiness.  The dough will start to become elastic and springy and will lose some of the stickiness.
  • After 3-5 minutes, the dough will be smooth.  Form it into a ball and wrap it with plastic.  Let the dough relax in the refrigerator for 20 minutes.
a kneaded and smooth ball of flatbread dough

Let the dough rest in the refrigerator for 20 minutes.

Rolling out the flatbread

This flatbread recipe will make 7 flatbreads.

a ball of flatbread dough cut in half with a bench scraper and a rolling pin nearby

Divide the dough into 7 pieces.

  • Each piece of dough is approximately 3 ounces.
  • Roll each piece of dough into a ball.  Cover the dough with a towel so that a skin doesn't form.
  • Press a ball of dough into a flat circle. Sprinkle a teaspoon of flour on a flat surface and with a rolling pin shape the dough into a 7-inch circle. If the top of the dough or the rolling pin starts to get sticky, sprinkle a small amount of flour.
a flattened ball of dough ready to be rolled next to a rolling pin

Rolling out the dough.

a 7-inch rolled flatbread

Ready for the grill

Quick cook

There are a few different ways to cook flatbread.

On the grill

  1. If you are grilling, wait until the coals have a coating of ash on them. Coat the grate with cooking spray or oil. 
  2. Brush the bread with a small amount of olive oil. Place the bread on the grill and cook for 1½-2 minutes, until there are marks visible on the bread. Make sure to brush the uncooked side of the bread with a small amount of olive oil before flipping the bread.
  3. Flip the bread and grill the other side for 1½-2 minutes. The bread may puff up and have large bubbles. Remove when the bread has grill marks.
a flatbread being cooked on an outdoor grill

Grilling

With a grill pan or cast iron skillet

  1. You can cook the bread in a cast iron skillet or a grill pan. Heat the pans until hot. Add ½ teaspoon of olive oil to the cast iron skillet or brush it on the grill pan.
  2. Place the dough in the pan and cook for 1½-2 minutes. Flip the bread when it has become browned and crusty. Cook for another 1½-2 minutes. The dough may puff up or large bubbles may form as it cooks.
  3. Add more olive oil to the pan as needed while cooking the remaining dough.

Grilled flatbread toppings

Here are some topping ideas from a farmer's market haul.  All the toppings are created with roasted vegetable combinations which is great hands-off prep.  The roasty vegetables are a perfect partner with the grilled bread.

Yellow and green zucchini, bell peppers, leeks

a sheet pan filled with slices of yellow and green zucchini, bell peppers, and leeks

Sliced vegetables

Mushroom, fennel, tomatoes

slices of mushrooms and fennel with tomatoes on a sheet pan

Colorful Tomatoes

Carrots, onions, shallots, and garlic scapes

a sheet pan with sliced onions, shallots, and whole carrots

Caramelizing onions and carrots

Tips

  • While the recipe uses fennel seeds, you can substitute cumin seeds, fresh dill, or remove the herbs for a plain flatbread.
  • The dough can be made  1 day ahead.  Anything longer, the potato in the dough will start to discolor.
  • Grilled flatbreads will stay soft in the refrigerator for 1-2 days when stored in a ziplock bag.

Grilled Flatbread Ideas

Once the vegetables are roasted, the final flatbread toppings are added with some extra garnishes for a special pop of flavor.

  • Zucchini, peppers, leeks with chimichurri, and goat cheese
a zucchini, bell pepper, and leek flatbread with chimichurri, and goat cheese

Zucchini, Bell Peppers, and Leeks with Chimichurri and Goat Cheese

  • Mushrooms, fennel, tomatoes with burrata, and reduced balsamic syrup

a mushroom, fennel, tomato flatbread with burrata and reduced balsamic syrup

  • Carrots, onions, shallots, and garlic scapes with pistachios, and parmesan cheese
Roasted carrots, onions, shallots, and garlic scapes with parmesan and pistachios

Roasted Carrots, onions, and shallots, with garlic scapes, pistachios, and parmesan cheese

While the recipe for grilled flatbread is an ancient one, its popularity today belies its age.  Easily adaptable to whatever you crave or have on hand, flatbreads are perfect for sharing.  Cut each into slices so that you can taste, nibble, and compare.  Use them for sandwiches, encasing your favorite grilled sausage or saucy meatballs such as  https://tenpoundcakecompany.com/korean-barbecue-inspired-meatballs.

Or just eat the bread hot off the grill, dipped in some garlicky olive oil!

A stack of 7 grilled flatbreads on a wicker tray with a black and white plate napkin and a green bowl of sliced vegetables to the side

Grilled Flatbread

Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Compliments many cuisines
Prep Time: 24 minutes
Cook Time: 20 minutes
Rest Time: 20 minutes
Servings: 7 flatbreads
Calories: 361kcal
Author: Ten Pound Cake Company
A no yeast recipe, this quick potato flatbread is flavored with fennel seeds and topped with a variety of roasted vegetables.
Print Recipe

Equipment

  • 1 Rolling Pin
  • 1 medium bowl
  • 1 potato ricer (if using a baked potato)
  • 1 skillet or grill (for cooking flatbread)
  • tongs

Ingredients

  • 2¼ cups all-purpose flour (10.6 ounces/301 grams)
  • 2 teaspoons baking powder
  • ¾ teaspoon fennel seed (chopped)
  • 1¼ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 cup baked potato (if using a baked potato - rice 1 cup (4.4 ounces/124 grams) of potato, use ¾ cup of whole milk)
  • 1 cup mashed potatoes ( if using mashed potatoes - 1 cup (7.1 ounces/200 grams), use ½ cup of whole milk)
  • 1 cup instant flakes (if using instant potatoes (2.3 ounces/64 grams), use 1¼ cups of whole milk)
  • 3 tablespoons olive oil

Instructions

  • Combine dry ingredients for flatbreads in a medium-sized bowl - flour, baking powder, salt, and chopped fennel seed.
  • Add the potato - whichever type you prefer - baked, mashed, or instant flakes.
  • If using a baked potato, you will need to rice the potato flesh. This step is easier if the potato is warm.
  • If using mashed potatoes, you will use less milk because it is already included in the mash.
  • If using instant potato flakes, you will use more milk in order to reconstitute the dry flakes.
  • Mix the potato into the dry ingredients. The mix will get a little gummy due to the small amount of liquid.
  • Add 2 tablespoons of olive oil to the milk and mix to incorporate.
  • Add the milk/olive oil to the bowl and mix with a rubber spatula.
  • The flatbread mix will be sticky and wet.
  • Sprinkle some flour onto a flat surface. Empty the dough from the bowl onto the flat surface. Sprinkle some flour on the top of the dough. Using the heel of your hand, start to knead the bread. As you press and stretch the dough, fold it back over itself.
  • As the dough is kneaded and it sticks to the flat surface, continue to sprinkle small amounts of flour, 1 teaspoon at a time, onto the surface. The dough will start to become more elastic and less sticky.
  • It will take about 3-5 minutes for the dough to become smooth. Form it into a ball and wrap it in plastic. Place the dough in the refrigerator for 20 minutes to relax.
  • After 20 minutes, remove from the refrigerator and unwrap the dough. You should be able to get 7 pieces of dough, each approximately 3 ounces. Shape each piece of dough into a ball. Cover them with a towel so a skin doesn't form.
  • Press a ball of dough into a flat circle. Sprinkle a teaspoon of flour on a flat surface and with a rolling pin shape the dough into a 7-inch circle. If the top of the dough or the rolling pin starts to get sticky, sprinkle a small amount of flour.
  • Once all the balls of dough are rolled out, they are ready to be cooked. If you are grilling, wait until the coals have a coating of ash on them. Coat the grate with cooking spray or oil.
  • Brush the bread with a small amount of olive oil. Place the bread on the grill and cook for 1½-2 minutes, until there are marks visible on the bread. Make sure to brush the uncooked side of the bread with a small amount of olive oil.
  • Flip the bread and grill the other side for 1½-2 minutes. The bread may puff up and have large bubbles. Remove when the bread has grill marks.
  • You can cook the bread in a cast iron skillet or a grill pan. Heat the pans until hot. Add ½ teaspoon of olive oil to the cast iron skillet or brush it on the grill pan.
  • Place the dough in the pan and cook for 1½-2 minutes. Flip the bread when it has become browned and crusty. Cook for another 1½-2 minutes. The dough may puff up or large bubbles may form as it cooks.
  • Add more olive oil to the pan as needed while cooking the remaining dough.

Notes

Three different forms of potato that can be used that require different amounts of whole milk - 
Baked - ¾ cup
Mashed - ½ cup
Instant - 1 ¼ cups

Nutrition

Calories: 361kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 504mg | Potassium: 474mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg

 

 

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