Grilled Garlic Scallion Flatbread
Deliciously soft and flavorful, this grilled flatbread infused with garlic and fresh herbs offers a quick, easy way to elevate any meal. With minimal ingredients and simple techniques, it’s a crowd-pleaser that’s perfect for everyday cooking or casual gatherings.
Equipment
- 1 Stand mixer with dough hook
- Cast iron skillet
- 1 Charcoal grill with chimney starter
- 1 Rolling Pin
- 1 Basting brush
Ingredients
For the Flatbread:
- 10 oz bread flour about 2 cups
- 2 tsp sugar
- 1 tsp kosher salt
- ½ tsp instant or rapid-rise yeast
- 6.5 oz yogurt or whole milk about ¾ cup plus 1 tbsp
- 2 tbsp extra-virgin olive oil
For the Garlic-Herb Butter:
- 6 medium garlic cloves unpeeled
- 4 tbsp butter melted
- 2 tbsp fresh parsley finely minced
- 2 tbsp fresh cilantro finely minced
- 2 tbsp scallions finely minced
Instructions
- Preparing the Dough Ingredients: Begin by gathering all your dry ingredients for the flatbread dough. In the bowl of a stand mixer fitted with a dough hook attachment, combine 10 ounces of bread flour, 2 teaspoons of sugar, 1 teaspoon of kosher salt, and ½ teaspoon of instant or rapid-rise yeast. Whisk these ingredients together briefly to ensure they are evenly distributed. This initial step guarantees that the yeast will activate uniformly and the dough will rise consistently.
- Mixing Wet Ingredients into Dough: Next, add 6½ ounces of either plain yogurt or whole milk into the dry mixture. Pour in 2 tablespoons of extra-virgin olive oil as well. Start mixing the ingredients on low speed to bring the dough together. Keep the mixer running until the dough forms a sticky mass that clings slightly to the bottom of the bowl. If the dough feels too dry and doesn’t stick well, add an extra tablespoon of yogurt or milk at a time until you achieve the right tackiness.
- Kneading the Dough for Gluten Development: Once the dough begins to come together, increase the mixer speed to medium-high and knead the dough for about 5 minutes. This process develops the gluten network, which will give the flatbread its signature chewy texture. You’ll notice the dough becoming smoother and more elastic as you knead. After kneading, turn the dough out onto a lightly floured surface and knead it a few more times by hand, shaping it into a smooth, cohesive ball.
- First Dough Rise: Letting the Dough Double: Place your dough ball into a large bowl, ensuring it’s lightly oiled or dusted with flour to prevent sticking. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature until it doubles in size, which should take approximately 2 hours. This slow fermentation allows the yeast to work, creating air bubbles that make the bread tender and airy.
- Dividing and Shaping Dough Portions: After the dough has doubled, gently turn it out onto a floured work surface. Using a sharp knife or bench scraper, divide the dough into six equal portions. Roll each portion into a smooth ball by cupping your hands around the dough and gently rotating it on the surface. Place the dough balls onto a baking sheet or another floured surface. Cover them again with plastic wrap or a damp cloth, allowing them to rise and puff up further for another 2 hours at room temperature.
- Roasting Garlic for Herb Butter: While the dough undergoes its second rise, prepare the flavorful garlic-herb butter. Place six unpeeled garlic cloves in a small cast iron skillet over medium-high heat. Roast the garlic until fragrant and golden with some darkened spots, about 8 minutes. This roasting mellows the garlic’s sharpness and adds a rich, caramelized flavor. Once cooked, transfer the garlic to a cutting board and let it cool until safe to handle. Peel off the skins and finely mince the roasted garlic.
- Combining Garlic and Herbs into Butter: In a small mixing bowl, combine the minced roasted garlic with 4 tablespoons of melted butter. Add 2 tablespoons each of finely chopped fresh parsley, fresh cilantro, and scallions. Stir everything together thoroughly until well incorporated. This fragrant butter will infuse your grilled flatbread with bright, herbaceous notes and a creamy texture.
- Preparing the Grill for Cooking Flatbreads: To achieve authentic grill marks and smoky flavor, prepare your charcoal grill. Fill a chimney starter with charcoal and light it. When the charcoal is fully ignited and covered with gray ash, carefully pour the coals onto one side of the grill’s charcoal grate to create a two-zone fire (one hot side and one cooler side). Place the cooking grate on top and cover the grill, allowing it to preheat for about 5 minutes. Clean the grill grate thoroughly and oil it lightly to prevent the dough from sticking.
- Rolling Dough into Flat Circles: On a floured surface, take each dough ball and roll it out evenly into a circle approximately 8 inches in diameter. Use gentle, even pressure with your rolling pin, rotating the dough occasionally to maintain a round shape. Make sure the dough is not too thin to avoid tearing during grilling, but thin enough to cook through quickly.
- Grilling the Flatbreads: Place one or two rolled-out dough rounds onto the hot side of the grill. Cook the flatbreads until the bottoms develop golden brown spots and light char marks, usually about 1-2 minutes. Carefully flip each flatbread and grill the second side until it also has browned, slightly charred spots, another 1-2 minutes. Be attentive to avoid burning and adjust placement as needed.
- Applying Garlic-Herb Butter and Serving: After grilling, transfer the flatbreads to the cooler side of the grill. Using a basting brush, generously brush the hot breads with the prepared garlic-herb butter, allowing the butter to melt into the surface and enhance the flavor. Transfer the buttered flatbreads onto a cutting board and slice each into six equal wedges. Serve immediately while warm and aromatic for the best taste and texture.
Notes
This Garlic and Herb Grilled Flatbread recipe is incredibly versatile and forgiving, making it perfect for home cooks of all skill levels. The dough’s hydration can be adjusted slightly by adding extra yogurt or milk if it feels too stiff or dry. Allowing ample rising time is essential to develop flavor and texture, so don’t rush the proofing stages. Using fresh herbs in the garlic butter elevates the flavor, but feel free to experiment with your favorites, such as thyme or oregano. When grilling, keep a close eye on the flatbread to prevent burning, and always oil the grill grate well to ensure easy flipping.
