Grilled flatbread with the Thermomix® does not go on the grill as raw dough. That is the most important thing we can tell you. The Thermomix® kneads the yeast dough in 2 minutes on kneading mode, then the dough rests for 1 hour, and the flatbreads are finished directly on the grill with foil. The result: lightly crisp on the outside, soft on the inside, with a real smoky barbecue aroma.
We make this bread before every barbecue party, because it makes the grilling itself easier: the dough can be prepared the evening before. The 8 balls go into the fridge covered overnight, and the next day the flatbreads just need to go onto the hot grill. No stress once everyone has arrived.
Grilled Flatbread with the Thermomix®
Ingredients 0 / 5 ✓
- 550 g plain flour (Type 405)
- 380 g natural yoghurt (3.5% fat)
- 1 tsp salt
- 1 sachet dried yeast
- 20 g olive oil
Instructions 0 / 2
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1
Knead the dough.
Add all ingredients to the mixing bowl and knead for 2 minutes / kneading mode. Cover the dough and leave to rise in a warm place for 1 hour.
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2
Grill the flatbread.
Shape the dough into 8 balls, then stretch them into flatbreads and cook on foil on the barbecue grill.
Tip: You can make the dough and shape the balls the day before your barbecue party. Simply cover and store in the fridge overnight.
Video
Nutrition per serving
Why yoghurt and not water
Most flatbread recipes use water. We use 380 g of natural yoghurt with 3.5% fat. The difference is in the texture: yoghurt makes the dough softer and more moist, and the flatbreads stay juicy for longer after grilling. The fat in the yoghurt prevents the bread from going hard as it cools, which is practical at barbecue evenings because the flatbreads are rarely all eaten at once.
If you prefer a firmer result, reduce the yoghurt by 30 g. Using Greek yoghurt gives a slightly denser crumb. Both work well with our recipe.
A note for TM31 users with 550 g of flour
This recipe uses 550 g of flour, Type 405. For TM5, TM6 and TM7 this is no problem at all. If you are using the TM31: Vorwerk recommends a maximum of 500 g of flour for reliable kneading. With 550 g we recommend kneading the dough in two portions of 275 g each and then combining them. The result is identical and the motor is protected. Our kneading guide for the Thermomix® explains everything else on the topic.
Grilled flatbread versus flatbread: the difference
Grilled flatbread is not the same as oven-baked flatbread. Oven flatbread comes out soft and goes well with dips. Grilled flatbread gets direct heat from below, develops roasted flavours and has a slightly smoky note. The shape is similar but the character is different. If you are looking for a classic soft bread to share, our soft flatbread with the Thermomix® is the better choice.
Garlic butter: the one thing that makes it complete
The flatbread itself is neutral. That is intentional: it takes on whatever you put on top. The simplest version we always make: mix room-temperature butter with pressed garlic and roughly chopped parsley, then spread it directly onto the hot flatbreads just before serving. The garlic soaks into the hot bread. If you do not have fresh garlic to hand: Thermomix® garlic powder works well here and can be made in larger batches.
If you want less effort: the garlic dip with the Thermomix® can also be prepared ahead and spooned onto the finished flatbreads.
The accessories that make a difference
With the right accessories the process is quicker and cleaner. The TeigPro prevents dough from sticking underneath the blade and makes cleaning easier. A good dough spatula gets the last bit out of the mixing bowl without touching the blades. For rising, the dough needs enough space: a bowl set with lids and stackable sizes works well. For slicing the finished flatbreads, a good bread knife is worth it so the soft crumb is not crushed. For seasoning, barbecue spice blends can be worked directly into the dough. If you are planning a full barbecue evening, dedicated grill accessories cover every situation.
Variation with cheese or chilli
If you want more heat: add a pinch of chilli powder directly into the dough. Or scatter grated Parmesan over the stretched flatbreads before they go on the grill. The cheese melts on the hot surface. Both variations work without any change to the base recipe.
Goes well with: herb butter and tzatziki.
Our tip: spelt wholegrain sticks with the Thermomix®.
