Grilled flatbreads are much easier than making pizza and super versatile! They're fluffy, chewy, and perfect for summertime hosting. Today, we're making Sourdough Grilled Flatbreads with Burrata, Hot Honey, & Pesto for an easy backyard bbq with the family!
The Summer grilling season is right around the corner, or if you live in warmer states, it's a year round pleasure! I love grilling during the warmer months because it doesn't heat up the kitchen, keeps your electricity bill a little lower, and provides ample opportunity for family and friend gatherings without a huge mess.
I recently got the Masterbuilt Gravity Series 800 that's a griddle, grill, AND smoker ... to say I'm excited for this grilling season ahead would be an UNDERSTATEMENT. I have so many fun recipes coming up to share with you all from sourdough pizzas, to cheeseburger boards for July Fourth, and smoked burnt ends. Stay tuned each week for something new!
In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
Add the salt, garlic powder, olive oil, and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead 1-2 minutes, until a smooth and pliable dough.
Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to 1 hour.
Roll out the flatbread to ¼” thick oval with a rolling pin.
Heat up your grill to 500F – 550F.
Toss the peaches in olive oil to grill directly on the racks 2-3 minutes on each side.
Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook 2 minutes, until slightly charred on the bottom, then flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up.
Can you Make Grilled Flatbread in Advance?
Yes, you have a few different ways to make the sourdough grilled flatbread in advance.
First, you can prep the dough the night before by replacing the instant yeast with active dry yeast and storing in the fridge after rising an hour at room temperature.
Second, you could fully make the grilled flatbread the day before to reheat when ready to serve in the oven at 350F for 8-10 minutes.
Third, you can go FULLY sourdough by skipping the yeast and adding 1/2 cup active sourdough starter and letting in rise in a warm environment overnight (at least 8 hours).
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes.
Add the salt, garlic powder, olive oil, and sourdough. Mix just until combined, then add the flour. Mix until a shaggy dough, then turn out on a clean surface to knead 1-2 minutes, until a smooth and pliable dough.
Place back into the bowl and cover. Place in a warm environment to rise until doubled in size, about 45 minutes to 1 hour.
Roll out the flatbread to ¼” thick oval with a rolling pin.
Heat up your grill to 500F – 550F.
Toss the peaches in olive oil to grill directly on the racks 2-3 minutes on each side.
Brush the dough with olive oil on both sides, then place on the hot grill racks. Close the grill lid to cook 2 minutes, until slightly charred on the bottom, then flip to cook 2-3 more minutes. The dough should have the grill lines and be puffed up.
While warm, add a layer of pesto followed by the arugula, thinly sliced tomatoes, burrata, grilled peaches, and hot honey.
Season with flaky salt and crushed black pepper to taste. Enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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