Authentic Greek Grilled Flatbread Recipe for the Arteflame

There is something primal and deeply satisfying about cooking bread over an open fire. The smell of yeast rising, the tactile nature of rolling out dough, and the sizzle as it hits the hot steel creates a sensory experience that store-bought bread simply cannot replicate. This Greek Grilled Flatbread recipe is designed specifically for the Arteflame grill, taking advantage of the high-heat searing capability of the plancha cooktop. Unlike baking in an oven, grilling your flatbread imparts a subtle smokiness and creates those signature golden-brown blisters that define a truly authentic pita.

Whether you are hosting a summer backyard party or just enjoying a quiet dinner al fresco, this flatbread serves as the perfect edible utensil for scooping up dips or wrapping around savory meats. It is soft and pillowy on the inside, yet delightfully crisp on the edges. Once you master this simple technique, you will never go back to the plastic-wrapped version from the grocery store. Let’s fire up the grill and bring a taste of the Mediterranean to your backyard.

Ingredients

For the Dough

• 1 cup warm water (approx. 110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp sugar (to feed the yeast)
• 2 1/2 to 3 cups all-purpose flour
• 1 tsp kosher salt
• 1 tbsp extra virgin olive oil

For the Garlic Herb Oil

• 3 tbsp unsalted butter, melted
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Pinch of sea salt

Instructions

Step 1: Activate the Yeast

1. In a large mixing bowl or the bowl of a stand mixer, combine the warm water and sugar. Stir gently to dissolve.
2. Sprinkle the active dry yeast over the water and let it sit for about 5 to 10 minutes. You are looking for the mixture to become foamy and frothy, which indicates the yeast is alive and ready to work.

Step 2: Form the Dough

1. Add the olive oil and salt to the yeast mixture.
2. Gradually mix in the flour, half a cup at a time. If using a stand mixer, use the dough hook attachment on low speed. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.
3. Knead the dough (in the mixer for 5 minutes or by hand for 8-10 minutes) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.

Step 3: Let it Rise

1. Lightly oil a clean bowl and place the dough inside, turning it once to coat it in oil.
2. Cover with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free area and let it rise for about 1 hour, or until it has doubled in size.

Step 4: Prepare the Arteflame

1. Fire up your Arteflame grill. You want to build a medium-hot fire.
2. Allow the flat steel cooktop (plancha) to heat up. You are aiming for a surface temperature of roughly 400°F to 450°F. Ensure the surface is scraped clean and lightly oiled.

Step 5: Shape the Flatbreads

1. Punch down the risen dough to release the air. Divide the dough into 6 to 8 equal pieces.
2. Roll each piece into a ball, then use a rolling pin to flatten them into disks about 1/4 inch thick. Don't worry about perfect circles; a rustic shape adds character.

Step 6: Grill the Bread

1. Brush one side of the dough lightly with olive oil. Place the dough, oil-side down, onto the hot Arteflame cooktop.
2. Grill for 2-3 minutes. You will see large bubbles forming on the surface—this is a good sign!
3. Flip the bread and grill for another 1-2 minutes on the other side until golden brown spots appear and the bread is cooked through.

Step 7: Season and Serve

1. While the bread is still hot off the grill, mix the melted butter, olive oil, minced garlic, parsley, oregano, and salt in a small bowl.
2. Brush the mixture generously over the warm flatbreads immediately before serving.

Tips for Success

The secret to perfect grilled flatbread lies in heat management and timing. On the Arteflame, the center of the cooktop is the hottest, while the outer edges are cooler. Start your flatbreads closer to the center to get that rapid puff and sear, but move them slightly outward if they are browning too quickly before the inside is cooked. Watching the bubbles is key; once the dough bubbles up significantly, it is usually time to flip. If you try to flip too early, the dough might stick, so be patient and ensure your cooktop is well-seasoned and oiled.

Another pro tip is to keep your cooked flatbreads warm while you finish the batch. As you pull them off the grill, stack them on a plate and cover them immediately with a clean kitchen towel. The residual steam trapped under the towel keeps the bread incredibly soft and pliable, preventing it from drying out or becoming brittle. This steaming step is crucial for achieving that authentic, flexible texture perfect for wrapping.

Variations to Try

While the classic garlic and herb combination is a crowd-pleaser, flatbread is a blank canvas suited for a variety of flavor profiles. You can easily adapt this recipe to match the theme of your meal or utilize ingredients you already have in your pantry. Experimenting with different fats, spices, or even stuffing the dough can transform this side dish into the star of the show. Here are a few delicious variations to consider for your next cookout:

• Spicy Kick: Add red pepper flakes or a dash of cayenne to the garlic butter mixture for a fiery finish.
• Cheesy Delight: As soon as you flip the bread, sprinkle grated Parmesan or crumbled feta on the hot side so it melts slightly.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• Yogurt Dough: For a tangier, softer bread, replace half the water with plain Greek yogurt in the dough mixture.
• Zesty Lemon: Add lemon zest to the finishing oil and a squeeze of fresh lemon juice right before serving.

Best Pairings

Greek grilled flatbread is incredibly versatile and serves as the backbone of a great Mediterranean spread. The most classic pairing is, of course, a fresh homemade Tzatziki sauce; the cool cucumber and yogurt dip contrasts beautifully with the warm, garlic-brushed bread. It is also the ideal vessel for scooping up Hummus, Baba Ganoush, or a spicy Feta dip (Tirokafteri). The structural integrity of this bread makes it perfect for heavy scooping without breaking.

Beyond dips, this flatbread transforms into a main meal when paired with grilled proteins. Use it to wrap Chicken Souvlaki or Lamb Kofta skewers cooked right alongside the bread on your Arteflame. It also goes wonderfully with a crisp Greek salad—you can tear pieces of the bread to soak up the leftover vinaigrette and feta brine at the bottom of the bowl. For a vegetarian option, top the flatbread with grilled vegetables like zucchini, eggplant, and bell peppers for a quick flatbread pizza.

Conclusion

Making Greek flatbread from scratch on the Arteflame is an experience that connects you to the roots of cooking. The process is simple, but the rewards are immense—fresh, warm, preservative-free bread that tastes infinitely better than anything you can buy in a package. It elevates a simple barbecue into a thoughtful, handcrafted meal that your family and friends will remember. The combination of the crackling fire, the aroma of garlic butter, and the joy of tearing into a hot piece of bread creates a perfect culinary moment.

We hope this recipe inspires you to try baking outdoors. Once you get comfortable with the dough, you will find yourself making it for every grill session. Gather your ingredients, light up the Arteflame, and enjoy the delicious simplicity of homemade grilled flatbread. Don't forget to share your results and your favorite flavor combinations with the grilling community!