Grilled Sourdough Flatbread

There’s something quintessentially summer about grilling and cooking outdoors and this grilled sourdough flatbread recipe is a great one to add to your stash of summer grilling recipes. This sourdough flatbread is delightfully soft and chewy on the inside with just the right amount of grilled char on the outside. Enjoy plain straight off the grill as a delicious side to a meal or get creative with different toppings. However you choose to serve it, this sourdough flatbread is sure to be a hit.

This recipe only requires a few simple ingredients and comes together quickly and easily. Make a batch of dough ahead of time and keep in the fridge for up to two days in advance or keep in the freezer for up to a month.

Ingredients you will need for grilled sourdough flatbread:

• 1/2 to 1 cup bubbly, active sourdough starter (feed starter 4-6 hours ahead of time of the night before)
• 1 1/2 cups lukewarm water
• 2 tbls avocado or olive oil (I use avocado oil)
• 4 cups all-purpose flour
• 1 tbls sugar
• 2 tsp salt

Directions:

• 1.) Feed sourdough starter 4-6 hours before you are wanting to prep the dough or the night before.

• 2.) In the bowl of a stand mixer add the active sourdough starter, water, oil, flour, sugar and salt. Use the dough hook attachment to mix all the ingredients together and knead the dough for 10 minutes. The dough should be smooth and elastic but not sticking to the sides of the bowl when done.

• 3.) Oil a large mixing bowl and place the dough in the bowl and cover with plastic wrap. Let proof for 4-8 hours or until doubled in size. This will depend upon the temperature of your kitchen. The warmer the kitchen the quicker it will proof. If the dough is done proofing before you are ready to grill it you can put in a large ziploc bag and place in the fridge for up to two days before you need to grill it.
• 4.) Once you are ready to grill the flatbread preheat your gas grill on high heat. You want the grill to be extremely hot so the flatbread will not stick.

• 5.) While the grill is preheating cut the dough into four equal portions.

• 6.) Once the grill is preheated lower the temperature of the grill to medium heat. Stretch the dough gently with your hands to flatten out to about 1/4 – 1/2 inch thick. Place the dough onto the grill. Close the lid and let grill for about 3-4 minutes until the top of the dough has started to puff up. (There may even be a few bubbles forming in the dough.)

• 7.) Using a pair of tongs slide the tongs under the flatbread gently releasing it from the grill. (If your grill was hot enough the dough should release easily without sticking.) Flip the dough over. *If you are adding toppings now would be the time to add them.* Close the lid and let grill for another 4-5 minutes.
• 8.) Remove from the grill with the tongs (or spatula if you have toppings) and serve. Enjoy!

Notes:

• As always, sourdough can be fickle so you might need to play around with the amount of starter, water and flour you use. If the dough is still sticking to the sides of the bowl after 5 minutes of kneading then add just a 1/4 cup of flour. Typically more kneading will help with the sticking but in the event that it doesn’t then that means you need a little bit more flour.
• This dough can be made ahead of time and kept in the fridge for up to two days or in the freezer for up to a month. If freezing I suggest cutting the dough into the desired portions and wrap each one in plastic wrap and then place in a large ziploc freezer bag.
• If you find that it’s a warm day the dough is proofing quickly and will be ready before you are ready to grill then you can place it in a ziploc bag in the fridge until you are ready to grill it.
• This flatbread can easily be made into grilled pizzas. Simply add your favorite pizza toppings after you flip the flatbread over on the grill.

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