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Grilled Roasted Garlic and Herb Flatbreads

Grilled Roasted Garlic & Herb Flatbreads
These flatbreads are the perfect accompaniment to your fresh summer favorites. They pair well with a variety of salads, grilled vegetables, and even meat and vegetable skewers. Just bake directly on the grill, right alongside of the rest of your dinner. It couldn’t be simpler!
Yield 8 flatbreads



  • 1 1/2 cups lukewarm water (110-115°F)
  • 1/4 cup extra virgin olive oil + additional for grilling
  • 2 tablespoons roasted garlic paste (see note below)
  • 2 tablespoons chopped fresh herbs – a few sprigs each of rosemary (thyme, oregano)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons kosher salt
  • 4 to 4 1/2 cups all-purpose flour (divided)


  • Combine the water, olive oil, garlic paste, chopped herbs, yeast, and salt in the bowl of a stand mixer. Add 1 1/2 cups of flour. Using the beater blade, mix on medium speed for about 2 minutes, until the mixture is smooth.
  • Add the remaining 2 1/2 cups of flour and use the dough hook to knead the bread until it is smooth. If it is still sticky, add up to an additional ½ cup of flour and knead until the flour is worked in. The dough should be soft and smooth, but should not be very sticky.
  • Transfer the dough to a lightly greased bowl and cover with a damp towel. Allow the bread to rise until it has almost doubled in size and the imprint of two fingers remains, about 1½ to 2 hours. Punch down the dough and transfer to a floured surface.
  • Cut the dough into 8 equal portions, Shape each portion of dough into a ball, then use your hands to gently stretch it out into an oval (similarly to working with pizza dough). You can stack the flatbreads with a layer of parchment paper between them to make them easier to transport.
  • Preheat the grill to medium-high (450-500°F).
  • When the grill is ready, lightly brush one flatbread with olive oil. Place the flatbread, oiled side down, on the grill. Cook for 2 minutes, until the flatbread has started to bubble and pulls away easily from the grill. Flip and cook for an additional 1-2 minutes. Transfer to a platter lined with clean kitchen towel. Repeat with the remaining flatbreads.
  • Cut into wedges (if desired), and serve immediately.
  • The flatbreads are best if eaten the same day. However, they can be kept in a sealed container for a day or two. To refresh them, simply warm them in the oven at 300°F for a few minutes.


To make roasted garlic paste, simply take 2 heads of roasted garlic and mash it with a fork in a bowl. You should have approximately 2 tablespoons. If you’re in a pinch, you could substitute garlic powder (½ -1 teaspoon, depending on your taste), but it’s not quite the same.
Feel free to play around with the flavors. Dried herbs will work, as well, simply use 1-2 teaspoons of dried herbs to replace the 2 tablespoons of fresh herbs in the recipe.
Recipe by Jen Schall.

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