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Grilled Flatbreads

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These homemade grilled flatbreads are a versatile staple, offering a soft texture and a beautifully charred finish that only a hot flame can provide. Infused with the warm, aromatic flavours of Tabil—a traditional Tunisian spice blend—they bring a delicate hint of coriander and caraway to your table. The simple dough rises beautifully, resulting in a light crumb that is perfect for tearing and sharing.

As a completely vegan recipe, these flatbreads are an excellent addition to a plant-based feast or a casual summer barbecue. They pair wonderfully with a fresh aubergine dip, creamy hummus, or even used as a base for seasonal grilled vegetables. Fast to cook and deeply satisfying, they are an essential recipe for any home cook looking to master simple, authentic bread making.

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Ingredients for Grilled Flatbreads

  • 35g envelope active dry yeast

  • 1 tablespoon olive oil plus more for brushing

  • 625g (or more) plain flour

  • 1 tablespoon kosher salt plus more for seasoning

  • 1 tablespoon (about) Tabil Spice Blend

  • Freshly ground black pepper

How to make Grilled Flatbreads

Pour 475ml warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 1200ml flour and 1 tablespoon salt; beat until dough forms, about 1 minute.

Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.

Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.

Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.

Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1-1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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