Grilled Flatbread

My mom has taught me innumerable flatbread recipes over the years, and I really can't pick a favorite. For me, it's all about time. Do I have the time and the patience to make a malabar paratha with its many layers? Do I have the desire to knead chapati dough? Or can I just throw the ingredients in a stand mixer and call it a day? I think the latter question is why I make this flatbread over and over again. The dough is so hands off. When I'm having a dinner party, making the flatbread dough is usually first on the agenda. Throw the ingredients into the standmixer, and then set the dough aside to let it rise. The work comes at the end, while rolling out the dough and grilling the flatbreads. If you're able to do this outside on a larger grill,  you can cook them all in seconds! I'm usually doing it on my "2 flatbread max" grill pan, and thus it takes a little more time and effort while my guests patiently wait. 

This flatbread ends up toasty from the grill on the outside, and fluffy and chewy on the inside. If there's leftover dough, it makes a wonderful flatbread pizza the next day - and that's reason enough to set a little dough aside.


1 cup semolina flour

3 1/2 cups all purpose flour

4 1/2 tbsp kosher salt

4 1/2 tbsp granulated sugar

1/2 cup oil (I like olive oil while my mom uses canola)

2 eggs

1 tsp active dry yeast

1 tsp granulated sugar 

1 1/2 tbsp warm water

1 cup warm water

spice blend of your choice: I choose sumac, my mom likes vadouvan; could also use za'atar, shichimi togarishi, or any blend you love!

In a bowl, combine active dry yeast, 1 tsp granulated sugar, and 1 1/2 tbsp warm water. Mix well and set in a warm place - I usually place in an oven that's not on. 

Meanwhile in a stand mixer with a dough hook, prep the dough. Add sifted all purpose flour, semolina flour, sugar, salt. Whisk eggs and oil together. After yeast mixture has stood for 10 minutes - it should be bubbling gently - take out of the oven. 

Turn stand mixer on to low, and slowly add yeast mixture. Then add eggs and oil. Let dough knead for about 7-8 minutes. Every one in a while, remove dough from dough hook and start the kneading over again. 

Oil a large bowl that's at least double the size of the dough and set aside. Remove dough from stand mixer and knead with hands for about 2 minutes. Roll dough into a bowl, tucking the edges underneath. Place in oiled bowl, cover bowl in plastic wrap, and let rise in a warm place. Let rise at least 2 hours. 

When ready to prep dough, tear off small portions of dough and roll into a flatbread - rolled out, they will be a little smaller than your hand, and about 1/2" thick. Don't roll them too thin, you want to get that fluffy interior! You should get about 14 small flatbreads. Spread a little bit of olive oil (or whatever oil you've chosen) on each side of the flatbread, and sprinkle with the spice of your choice. My favorite is sumac (tart, tangy, lemony), but my mom likes vadouvan (lots of depth, lots of alliums - dried shallots are key!). Depends on what you're pairing it with! 

Get a grill or grill pan nice and hot, and grill each side of the flatbread for 1-2 minutes. You don't want it to burn instantly, so turn the heat down if you feel like each side has grill marks after less than 30 seconds. You should get a nice crisp exterior with a chewy interior. 

Serve with merguez dip or roasted red pepper dip, or any of the Spice Mama chili sauces

Makes 14 flatbreads.