Serving suggestion. Nutrition is approximate.
Equipment
- Lidded two-zone grill
- tongs
- kitchen scale.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use chopped chives instead of parsley at the same weight for the finishing oil.
Make it work
- Burnt outside and raw center usually mean excessive heat or thick dough. Rest dough briefly if it springs back during rolling.
Prep 25 min · Cook 20 min · Waiting 80 min
Serves 8 / Prep 25 min / Cook 20 min / Rise + rest 80 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 400 g / 14.1 oz All-purpose flour
- 250 ml / 8.5 US fl oz Water, lukewarm
- 5 g / 0.2 oz Instant yeast
- 7 g / 0.2 oz Fine salt
- 20 ml / 0.7 US fl oz Olive oil, for dough
- 25 ml / 0.8 US fl oz Olive oil, for finishing
- 8 g / 0.3 oz Garlic, finely grated
- 15 g / 0.5 oz Parsley, chopped
Step-by-step method
- Mix the dough
Combine flour, yeast and salt. Add water at about 95 F (35 C) and the remaining 15 ml / 1 tablespoon of dough oil. Stir until no dry flour remains, then knead on a clean surface for 8-10 minutes until smooth and elastic. Avoid adding lots of extra flour. - Let it rise
Use 5 ml / 1 teaspoon of the dough oil to grease a bowl; place the dough in it, cover and leave 60-75 minutes at a warm room temperature until roughly doubled. Timing depends on room temperature. Divide into eight equal pieces and rest, covered, 10 minutes. - Roll the breads
Flatten each piece into a round or oval about 6-7 inches (15-18 cm) across and 1/8-3/16 inch (3-5 mm) thick. Roll between sheets of baking parchment if the dough is sticky; remove the paper before grilling. Mix finishing oil, garlic and parsley separately; keep it off the raw dough so garlic will not burn. - Heat the grate
Preheat a clean grill to medium-high, about 400 F (205 C), with a cooler zone. Grill two or three breads at a time, leaving space for turning. Dough should be soft but firm enough to lift. - Cook both sides
Cook 2-3 minutes on the first side until puffed and marked. Turn and cook another 2-3 minutes, moving to the cooler side if spots darken quickly. There should be no gummy raw layer when the first bread is torn open. - Brush and share
Brush hot cooked breads with the garlic-parsley oil. Serve one bread per portion. Keep finished breads wrapped loosely in a clean towel while remaining batches cook; the listed cooking time allows several batches.
Cook’s notes
Burnt outside and raw center usually mean excessive heat or thick dough. Rest dough briefly if it springs back during rolling.
Storage & reheating
- Refrigerate leftover garlic-oiled flatbreads within 2 hours and use within 2 days, or freeze up to 1 month. Cool on a rack before wrapping. Refresh over gentle indirect heat.
Allergens
Contains wheat. Check packaged products for additional allergens and cross-contact.
Approximate nutrition
Per serving: 232 kcal · Protein 6 g · Carbohydrates 39 g · Fat 6 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
