Grilled Lebanese Flatbread Recipe (2025)

This has become my go-to recipe for quick flatbread. I use 2 cups whole wheat flour to 1 cup regular. I also don't have access to a grill right now, so I have made it in a 450-degree oven, like making pita, and most recently in a very hot non-stick skillet on the stove. For both, I just oil one side of the dough and don't flip it. It's ready when the surface bubbles, which happens within a couple of minutes. You don't want the other side to get hard or crispy. I love the za'atar on top.

Flavor was great but mine came out very chewy (as another reviewer noted). I asked a local bread maker about it and she suggested not kneading after letting it rise. Simply roll out the pieces, then cover with a dish cloth, let it rest for awhile longer, then cook. I'll try that next time, and it is definitely worth repeating, chewiness and all.

Added some olive oil to the dough to increase moisture/flexibility but then did not oil before grilling. Really good and easy.

Thé 20 minute version: in a food processor pulse 2 c flour1 tsp salt1 tbsp instant yeastWith machine running, Add 1 cup hot tap water and 2-3 tbsp olive oil and process until it forms a ball(15 sec or so). If there’s no ball, add in more flour a couple of tbsp at a time.Tip the dough ball onto the counter (lightly floured or oiled). Cover with a bowl to keep it warm and let rise until doubled, about 15 min. Use a dough scraper to cut into 4 and stretch. Grill. Yum!

Water is definitely off in this recipe. Have to add at least a cup each time. That said, I make it all the time and it is the most forgiving bread recipe I’ve ever made. Freezes perfectly, can bake or grill it. We usually top with sea salt and garlic powder, grill some halloumi to go along, add tahini or chermoula, some pickled red onions, and it makes a great meal!

Made the recipe as is, But did not knead after the rise per another reviewer - rolled out and let rest for 5-10 mins, and they were perfect. Very easy recipe with fabulous results. Will be making again soon!

This is very nearly the pizza dough recipe I formulated years ago and made very nearly every Friday night when my boys were young though it uses half again as much water as indicated. Tonight I made it on the grill with black olives, local feta and fresh oregano served with Claiborne's Muslim Kebabs (NYT Cookbook, 1961) and Carpineto Dogajolo 2013. Ate on the porch. Great for hot weather!

Two things need adjustment: 1) the water:flour ratio should be 65:100 (as noted by other reviewers), and 2) knead before proofing, not after because you'll deflate all the trapped gas.

Very fun to roll out with my son since shape doesn't really matter. Coked on our indoor electric griddler since we don't have a grill and they came out amazing! Bloomed the za'atar in the olive oil that I brushed on :-)

Made last night. It is a lot of yeast, but rose fast & the bread didn't carry too much yeasty taste. We used unbleached white mixed with white/wheat flour...because that's all we had left in the house. It started pouring down rain, so we made indoors on a large cast iron griddle. Followed some of the comments & rolled very thin. Topped w/ hummus, spinach & Za'atar & goat sausage sliced thin with a mess of peppers & sliced pickled onion. Twas' delish.

I make this recipe exactly as written, except with whole wheat flour, a couple of times a month. The unused dough can easily be popped in the freezer, with no noticeable degradation upon thawing and grilling. I use one of those Staub grill pans.

It was very chewy, what went wrong?

You NEED this flatbread, but as much as possible try not to KNEAD this flatbread. The less you do to it the better, if you want a texture that is soft and not too chewy. Great recipe though, we make it several times a year!

These were perfect as flatbread for our schwarma tonight!! Definitely a keeper.

Thanks you Bri for your 20 minute version. It has become my go-to flatbread recipe. Nice and quick and the char adds a great dimension to almost any meal. Make it year round on an outdoor gas grill.

Reading all these comments on the ratio, does it have to do with the hardness/softness of your flour?

This is very good. Did use the grams detailed by a community member. Used whey from yogurt-making instead of water. Grilling was not easy for me based on space and set up, so they weren’t pretty. But yes, very good!

I only needed half the dough, so I froze the other half. I portioned the dough and froze between baking paper. The defrosted dough was great - perhaps a little chewier because it seemed to rise again as it defrosted, but delicious nonetheless.

Excellent and easy to make. Followed Patrick's measurements for flour and water. Worked great.

Salt should never be added directly with the yeast as it kills it. So after blooming, add around 1/2 cup of flour to the yeast to create a batter like consistency and then add and melt in the salt before continuing. The flour acts as a barrier to protect the yeast.

You NEED this flatbread, but as much as possible try not to KNEAD this flatbread. The less you do to it the better, if you want a texture that is soft and not too chewy. Great recipe though, we make it several times a year!

Has anyone tried this with gluten free flour 1:1 substitute instead of all purpose flour?

Really good, easy recipe that produces terrific, tasty results. Came out picture perfect. Adding olive oil and za'atar as a finishing touch is a must. Used this with Sam Sifton's pork gyros. Excellent combination. Thanks Mr. Bittman.

Oh my goodness. We tried this and it turned out perfect the first time. I've tried other recipes for grilled flatbread - using sour cream or other things - and they have all been a giant mess. This was so good. Easy to make, easy work with, fluffy in some spots, crispy in others - PERFECT! Thank you!we ate some of them with some whipped feta and roasted veggies and it was SO. GOOD. I can't wait to make it again.

Can this dough be frozen before putting on the grill? Thanks!

I’ve made these several times and they are always amazing. I oil them and cook in a hot cast iron pan instead of a grill. The leftovers stay fresh for a few days wrapped up and left on the countertop. Overall it’s about an hour of active work and so much better than store bought.

After reading the recipe and many of the comments, I decided to make two tweaks: for the flour, I substituted 1/2 cup whole wheat flour in place of white, and I kneaded the dough until it wasn’t quite smooth, just a bit tacky, before letting it rise. Grilled them on my Weber gas grill at the “5” setting on all burners and had excellent results.

Worked great. Kneaded before letting rise, good texture. Brushed w sage butter and rosemary olive oil and smoked Maldon salt.