Grilled Flat Bread

Our favorite toppings: Goat cheese, marinated tomatoes, fresh mozzarella, and basil. If you desire melted cheese, place flat bread on cookie sheet and place back on grill for 2 minutes to melt cheese.


  • 2 1/2 teaspoons active dry yeast
  • 1 cups all-purpose flour plus more for dusting
  • 2 1/4 cups whole wheat flour
  • ¼ cup wheat germ
  • 1 tablespoons dried rosemary ( substitute garlic, red pepper your choice)
  • 1 teaspoon dried thyme
  • 4 tablespoons ground flaxseed
  • 3 tablespoons olive oil
  • 2 tablespoons kosher salt
  • One cup warm water
  • Note: when using food processor, use plastic dough blade


  1. Add one cup wheat flour to food processor with all dry ingredients pulse all ingredients together.
  2. Slowly add water to mixture until it becomes smooth mixture, should be creamy. Blend together about one minute.
  3. Add remaining 1 ¼ cups flour to mixture. The mixture will start to firm into a ball, slowly add olive oil to mixture.
  4. Pulse mixture until a ball is formed.
  5. At this time you may need to add more water or flour to find right blend.
  6. After ball is formed cover with towel and let rise for 30-45 minutes.
  7. Lightly flour clean dry surface with all-purpose flour.
  8. Break small piece of dough and roll to gold ball size.
  9. Roll ball into round bread about 8 inches in diameter.
  10. Repeat steps 7-9 until 12-20 flat breads are made.
  11. Prepare grill to medium high temperature.
  12. Lay flat bread on grill about 30-45 seconds, flip bread when small bubbles start to form.
  13. Turn bread and grill another 30-45 seconds, remove from grill and place on cooling rack.
  14. Allow to cool and enjoy!