This simple Afghani-style round can be used to wrap sandwich ingredients, or can be filled and folded in half the way you’d fold a tortilla to make a quesadilla-style grilled sandwich. It’s best with softer sandwich ingredients-grilled vegetables, melted cheese, and/or flaked tuna. Chunky ingredients like sausage or steak may tear it. Knead the dough minimally; over-kneading will make it bouncy and difficult to roll into large circles. Wrap leftover flatbreads individually in plastic wrap and freeze for up to 2 weeks. Defrost them on the counter for a few minutes before filling and grilling.
NotesTo use in a grilled sandwich simply spread your filling on one -half of the bread and fold the other half over the filling to create a half-moon. Grill according to recipe instructions
Total Timeunder 4 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Equipmentelectric mixer, griddle
Five Ingredients or LessYes
Taste and Texturechewy, smoky
Type of Dishbread, flatbreads
- ½ cup (114 grams/4 ounces) tepid water (70 to 78 degrees)
- 1 teaspoon (5 grams/.2 ounce) instant yeast
- 2 tablespoons (25 grams/.9 ounce) sunflower or canola oil
- 1½ cups plus 2 tablespoons (250 grams/8.8 ounces) unbleached all-purpose flour
- ¾ teaspoon (5 grams/.2 ounce) sea salt or kosher salt
Pour the water into the bowl of a stand mixer fitted with a dough hook. Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough. With the dough hook, mix the dough on low speed (2, on a KitchenAid® mixer) for 1 minute. Turn the speed to medium (6 on a KitchenAid® mixer) and knead until it becomes cohessive, but is still very soft, about 6 minutes more. Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm and draft-free spot until it has increased in volume about 1½ times, about 1 hour.
(Alternatively, pour the water into a large bowl. Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough. Scrape the dough onto a lightly floured surface. Knead it until it is a smooth but soft-not bouncy-ball, 4 to 7 minutes. Let rise as indicated in the previous step.)
Turn the dough out onto a lightly floured work surface and cut it into 6 equal pieces. Sprinkle with flour and lightly drape the pieces with plastic wrap. Let stand for 30 minutes.
On a lightly floured surface, use a rolling pin to roll one piece of the dough into a thin 9-inch round. Spray a large frying pan or pancake griddle with nonstick cooking spray and heat over medium heat until hot, 2, to 3 minutes. Grill the rolled-out dough until blistered and lightly browned, turning once with tongs, 4 to 7 minutes total. Transfer the grilled bread to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining breads
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2008 Daniel Leader and Lauren Chattman