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Grilled Green-Onion Breads

Valerie Martin
Yield Makes 12 flatbreads
Theresa Liu's flatbreads are so popular, she makes them almost every time she barbecues. Prep and Cook Time: about 15 minutes, plus 1 1/4 hours to rise.


  • 1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature
  • 3 tablespoons olive oil
  • 3/4 cup sliced green onions
  • About 1/3 cup all-purpose flour

Nutrition Information

  • calories 156
  • caloriesfromfat 31 %
  • protein 3.9 g
  • fat 5.4 g
  • satfat 0.8 g
  • carbohydrate 24 g
  • fiber 0.8 g
  • sodium 195 mg
  • cholesterol 0.0 mg

How to Make It

  1. With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky).

  2. Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes.

  3. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes.

  4. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer.

  5. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.

  6. Note: Nutritional analysis is per flatbread.