Grilled Flat Bread with Three Toppings

  • People

    Serves : 4

  • Prep Time

    2 h

  • Cooking Time

    6 min.

  • Method



the Ingredients

Grilled Flat Bread W Three105 346X318
  • 350ml warm water (37 to43°C)
  • 1 pack of rapid-rise active dry yeast
  • ½ tsp granulated sugar
  • 540g all-purpose flour
  • 3 tbsp extra-virgin olive oil
  • 2 tsp sea salt
  • 1 small head garlic
  • 2 tbsp plus 1 tsp extra-virgin olive oil, divided
  • 1 can (425g) cannellini or navy beans, rinsed
  • 1 tsp lemon zest, finely grated
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 5g loosely packed fresh Italian parsley leaves
  • 2–3 small fresh sage leaves
  • 100g pitted kalamata olives, drained
  • 100g oil-packed sun-dried tomatoes, drained
  • 1 small garlic clove or several roasted garlic cloves
  • 3–4 tsp extra-virgin olive oil
  • 5g loosely packed fresh basil leaves
  • 2 tbsp capers, drained
  • 2 tsp balsamic vinegar
  • 125g crumbled blue cheese, such as Maytag or Danish
  • 57g unsalted butter, softened
  • 57g walnuts, lightly toasted and coarsely chopped
  • 25g minced shallot
  • 1 tbsp lemon juice, fresh
  • Fresh Italian parsley leaves (optional), finely chopped


Our Grilled Flat Bread recipe is the perfect sharer for a small get together or barbecue party.

For the Flat Bread:
  • In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active).
  • Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl.
  • Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours. Prepare the grill for direct cooking over medium heat (175° to 230°C)
  • Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, 56g to 85g each. Using your fingers and the palms of your hands (oil them, too), stretch the dough to a length of about 8 inches. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. Stack the pieces of dough between sheets of parchment paper.
  • Brush the cooking grates clean. Carefully lay the pieces of dough, a few at a time, over direct medium heat. Within 1 to 2 minutes the undersides of the dough should crisp, darken, and harden, and the tops will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute.
  • If desired, keep warm over in-direct heat. Serve warm or at room temperature with the topping(s) of your choice.
For the White Bean Puree with Roasted Garlic:
  • Prepare the grill for in-direct cooking over medium heat (175° to 230°C).
  • Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminium foil and drizzle 1 tsp of the oil over the top of the cloves.
  • Fold up the sides to make a sealed packet, leaving a little room for the expansion of steam. Grill over in-direct medium heat, with the lid closed, until the cloves are soft, 45 minutes to 1 hour.
  • In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, and then add and puree the beans, the remaining 2 tbsp of oil, the lemon zest, lemon juice, salt, and pepper. Add the parsley and sage and process to give the puree a consistency that resembles the texture of hummus. If necessary, add additional oil to create a smoother consistency.
For the Tomato Tapenade:
  • In the bowl of a food processor, pulse the olives, tomatoes, and garlic several times to coarsely chop them. Add in 3 tbsp of the oil and the rest of the ingredients.
  • Continue to puree until the mixture is well combined. Add the remaining tbsp of oil if the tapenade seems too chunky.
For the Blue Cheese-Walnut Spread:
  • Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It’s okay if there are some chunks of blue cheese.
  • Fold in the remaining ingredients, including parsley to taste.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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