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A giant spread of fresh Mediterranean-inspired food is pretty much all I want to eat this time of year. I like to serve it to my roommates or friends buffet-style — setting out multiple bowls and small plates of different spreads and veggies and fresh herbs so that everyone gets a chance to assemble their meal just the way they like.
We often eat this way if I make a batch of baked falafel, or a sheet pan full of roasted veggies. But this summer, I have a new favorite type of spread that’s tailor-made for the grill, inspired by this beauty from Smitten Kitchen. The easiest-ever grilled flatbreads act as the base, and are topped with a generous schmear of your favorite kind of hummus. Then, everyone piles their flatbreads high with fresh Israeli salad, crumbled feta, and briny olives. (A side of chickpeas would be great here, too — or mixed right into the salad). I could eat it every week and never get tired of it.
The Best, Easiest Homemade Flatbread Dough for the Grill
I’m not shy about my love for the two-ingredient dough that’s become an internet sensation over the past few years. I’ve used it to make chewy, golden bagels, a sturdy single-serve pizza crust, and even homemade crescent rolls. So I was pretty confident I could use the dough — which comes together with a fork and doesn’t need any time to rise — to make the easiest-ever grilled flatbreads. I was right.
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Unless you start with self-rising flour, this is actually a four-ingredient dough: all-purpose flour, baking powder, kosher salt, and Greek yogurt. After stirring the ingredients together, you’ll knead it a few times on the counter, divide into individual servings, and then let it rest while you prepare the salad and heat the grill. When the grill is hot, you’ll roll each piece into a thin circle, brush with oil, and toss onto the grill grates.
This part is fun: As they cook, the flatbreads bubble up and the undersides crisp, indicating that they’re ready to flip. They take on the most gorgeous grill marks, and are crispy, chewy, and slightly tangy all at once. I love them, of course, topped with this Israeli salad, but they’d also be great made into pizzas, or spread with yogurt and topped with poached eggs and fresh herbs.
Before you start: If you don’t have a grill, you can make these flatbreads on the stove top on a griddle, grill pan, or cast iron skillet. Heat the pan to medium-high, then continue with the directions below.
Grilled Yogurt Flatbreads with Israeli Salad
PREP TIME:30 minutes
COOKING TIME:4 minutes to 8 minutes
For the flatbreads:
- 1 1/2 cups all-purpose flour, plus more for work surface
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups full-fat plain Greek yogurt
- 1 tablespoon za’atar
For the salad:
- 1 pound multi-colored cherry tomatoes, halved (about 3 cups)
- 3 Persian or mini cucumbers, diced
- 1 medium red bell pepper, seeded and diced
- 1/2 medium red onion, diced
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 2 tablespoons finely chopped fresh mint leaves
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 1/2 teaspoons ground sumac
- 2 tablespoons olive oil, plus more for the grill
- Kosher salt
- Freshly ground black pepper
- 3/4 cup hummus
- Crumbled feta cheese and pitted kalamata olives, for serving (optional)
Make the flatbread dough:
- Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to combine. Add the yogurt and stir until a moist, shaggy dough forms.
- Transfer the dough to a lightly floured work surface and knead until smooth, 10 to 15 turns. Divide into 6 balls and flatten them slightly with the palm of your hand. Cover loosely with plastic wrap. Set aside while you make the salad.
Make the Israeli salad:
- Heat the grill to medium-high, direct heat (400 to 450°F). Toss the tomatoes, cucumbers, bell pepper, onion, parsley, and mint together in a large bowl. Add the lemon juice, sumac, and 2 tablespoons of the olive oil, and toss to coat. Season to taste with salt and pepper; set aside.
Grill the flatbreads:
- Uncover the flatbreads and roll each into a 6-inch round. Transfer to a rimmed baking sheet. Brush with the olive oil and place oil-side down on the grill. Brush the tops with more oil. Cover and grill until the bread begins to puff up and the undersides are crisp, 2 to 4 minutes. Flip and grill until the second side is browned, 2 to 4 minutes more. Remove from the grill and sprinkle each flatbread with a pinch of za’atar.
- Divide the hummus evenly among flatbreads, followed by Israeli salad. Top with feta, olives, and another drizzle of olive oil, if desired.
Herb add-ins: Add finely chopped fresh herb leaves to the flatbread dough: 1/4 cup fresh parsley, oregano, basil, cilantro, scallions, or chives, or 2 tablespoons finely chopped fresh rosemary or thyme.
Storage: Store leftover flatbreads tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Rewarm in a 300°F oven or on a warm frying pan.