This has quickly become my go to flatbread! It is great as a side to any BBQ or with a medley of summer dips.
I keep a few balls of this dough in the freezer. They can be defrosted overnight in the fridge. This recipe makes 4 large pita but the recipe can be easily doubled for a larger crowd. In the winter, this bread can be cooked stovetop on a hot cast iron pan. Sub out 1/4 cup of the water for tahini for a richer, crisper, more flavorful flatbread.
Grilled Flatbread with Za’atar
- 2 1/2 cups AP flour
- 3/4 cup water warm water
- 2 Tbsp olive oil
- 1 1/2 tsp salt
- 1 heaping tsp sugar
- 1 heaping tsp instant yeast
Place all the ingredients into the bowl of a stand up mixer. Knead with a dough hook for 5 minutes until the edges are clean and an elastic dough is formed. Divided the dough into 4 equal portions. Brush with olive oil, cover and allow to rise in a warm spot until doubled – about 75 minutes.
About an hour before grilling, roll each ball into a 9-inch round, brush with olive oil and stack between layers of plastic or parchment.
- Olive oil for brushing
- 4 Tbsp za’atar
- Sea salt
Preheat grill to 450-500°F. The flatbread should cook in 7-10 minutes. Place a round of dough onto the hot grill and cover the lid. Once the bottom is charred and the tops have bubbled, flip and brush liberally with oil. This bread will cook very quickly so check the bottom to ensure it doesn’t burn. Remove from heat and sprinkle with za’atar and salt.