English muffins on the Blackstone.

Why I Love This Recipe

This recipe for Blackstone griddle flatbreads is a game changer! It’s a perfect mix of crispy, buttery edges and a tender, chewy inside. The use of clarified butter takes the flavor to the next level, giving these flatbreads an irresistible richness. Plus, the flexibility of making the dough ahead of time makes it ideal for busy schedules. Whether you’re serving them as a side, a base for toppings, or just enjoying them plain, these flatbreads are always a hit.

Blackstone Griddle Flatbreads

Prep Time: 20 minutes (plus resting and proofing time)
Cook Time: 20 minutes
Total Time: ~15 hours (including refrigeration and proofing)
Servings: 12 flatbreads

Ingredients

For the Biga (Pre-Ferment):

• 1/2 cup all-purpose flour
• 1/4 cup water
• 1/4 teaspoon instant yeast

For the Dough:

• 1 1/3 cups water
• 3/4 teaspoon instant yeast
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1/4 cup yellow cornmeal (for dusting)

For Cooking:

• Clarified butter (or avocado oil as an alternative)

Instructions

Step 1: Make the Biga

1. In a small bowl, combine the 1/2 cup flour, 1/4 cup water, and 1/4 teaspoon instant yeast. Mix until a sticky dough forms.
2. Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. This step enhances the flavor and texture of the final dough.

Step 2: Make the Dough

1. In the bowl of a stand mixer, combine the biga, 1 1/3 cups water, 3/4 teaspoon instant yeast, 1 1/2 tablespoons olive oil, and 2 teaspoons salt. Mix on low speed for about 1 minute until combined.
2. Gradually add the 3 1/2 cups flour while mixing.
3. Using the dough hook attachment, knead the dough on medium-low speed for about 8 minutes, or until it is smooth and elastic.
4. Lightly oil a large bowl and place the dough inside. Cover tightly with plastic wrap and let it rise for about 2 hours, or until doubled in size.

Optional: If preparing the dough the night before, refrigerate it after mixing. Let it come to room temperature for about 1 hour before proceeding the next day.

Step 3: Divide and Proof

1. After the first rise, divide the dough into 12 equal pieces (approximately 2 ounces each).
2. Shape each piece into a smooth round ball.
3. Sprinkle a baking sheet with cornmeal and place the dough rounds on top.
4. Cover loosely with plastic wrap and let the dough proof in a warm place for about 1 hour, or until puffy.

Step 4: Cook the Flatbreads

1. Preheat your Blackstone griddle to medium heat.
2. Melt clarified butter on the griddle. Avocado oil is a great alternative if you prefer.
3. Gently place the dough rounds on the hot griddle. Cook for about 10-12 minutes per side, adjusting the heat to prevent scorching.
   • The dough will “fry” in the butter, creating a golden crust. Flip them carefully halfway through cooking.
4. The flatbreads are done when they feel light and have a golden, crispy exterior.

Step 5: Cool and Serve

1. Transfer the cooked flatbreads to a sheet pan lined with a cooling rack or paper towels to drain any excess butter.
2. Serve warm and enjoy! These flatbreads are perfect as-is or with your favorite dips and toppings.

Tips & Tricks

• Clarified Butter: This is essential for frying the flatbreads without burning. To make clarified butter, gently melt butter and skim off the milk solids that rise to the top.
• Cornmeal: Adds a nice texture to the flatbreads and prevents sticking during proofing.
• Flavor Variations: Add herbs like rosemary, garlic powder, or grated Parmesan to the dough for a flavorful twist.
• Cooking Heat: Keep the heat on medium to avoid burning the flatbreads while ensuring they cook through.

FAQs

1. Can I freeze the dough?
Yes! After dividing and shaping the dough into rounds, freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Thaw and proof for 1-2 hours before cooking.

2. Can I use different flours?
You can replace up to 1 cup of the all-purpose flour with whole wheat flour for a heartier texture.

3. How do I know the flatbreads are cooked through?
They will feel light when lifted and have a golden-brown crust on both sides.

4. What if I don’t have a Blackstone griddle?
A large non-stick skillet or cast-iron pan works just as well.

Storage

• Refrigerator: Store cooked flatbreads in an airtight container for up to 3 days.
• Freezer: Wrap cooled flatbreads individually in plastic wrap and store in a freezer-safe bag for up to 1 month. Reheat on the griddle or in a skillet.
• Reheating: Warm the flatbreads in a preheated oven at 350°F (175°C) for about 5 minutes, or on the stovetop until heated through.

This recipe combines the best of soft, chewy bread and crispy, buttery edges. Perfect for dipping, stacking, or enjoying solo, these flatbreads will quickly become a family favorite