Recipes

Grilled Yogurt Flatbreads

Flatbread, naan, and pitas all love a hot grill, especially one with a charcoal fire. This recipe is easy to make at home and you’ll love it with our Tandoori Chicken.

By Stephanie Banyas, Culinary Experience Manager

Ingredients

Directions

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons kosher salt
1 cup Greek yogurt
1 teaspoon honey or sugar
2 tablespoons milk
Olive oil
Melted ghee or butter
Chopped cilantro and dill
Flaky salt

Whisk together the flour, baking powder and salt in a small bowl.
Whisk together the yogurt, honey and milk in a large bowl until smooth.
Add the flour mixture to the yogurt mixture and use a wooden spoon to stir until the dough comes together and forms a shaggy mass.
Transfer the dough to a lightly floured surface and knead until smooth, about 2 minutes.
Lightly coat a clean bowl with olive oil (an oil sprayer is ideal for this). Transfer the dough to the bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
Divide the dough into six equal portions and roll each portion into a ball. Put on a baking sheet or plate and cover with a clean kitchen towel. Rest for at least 15 minutes and up to 4 hours at room temperature.
While the dough is resting, prepare the grill for direct grilling at 700°F grate temperature. A charcoal fire is preferred. On a Kalamazoo Hybrid Fire Grill, the cooking surfaces are typically 100 to 150°F hotter than the air temperature reading on the lid thermometer.
Uncover the flatbreads and roll each into a 6-inch round. Brush the tops with a bit of olive oil and place oil-side-down on the grill. Quickly but carefully brush a little oil on the sides that are now up in the grill. Close the lid.
Grill until the bread puffs up and the undersides are crisp, about 2 minutes. Flip and grill until the second side is browned, 1 to 2 minutes longer. Remove from the grill, brush the top with melted butter, and sprinkle with herbs and flaky salt.
Keep warm in a clean dish towel until serving.