Grilled Sourdough Flatbread

Long before ovens existed, bread met flame directly. Flatbreads cooked on hot stones and iron griddles fed civilizations from the Fertile Crescent to the American frontier. Your backyard grill continues that ancient tradition. The sourdough tang, the wood smoke, the leopard-spotted char: this is bread with character.

I've watched students overthink this process. They fuss with temperatures and timers when they should be watching the dough. The grill speaks to you. Listen for the sizzle when the dough hits the grates. Watch for bubbles rising on the surface. Smell that toasted grain mixing with whatever wood or charcoal you're burning. These signals matter more than any recipe can capture.

This flatbread works whether you're hosting a summer gathering or feeding your family on a Tuesday night. Make the dough in the morning using your sourdough discard, shape it before guests arrive, and grill rounds as people gather around. The bread comes off hot, ready for torn pieces dragged through hummus, topped with grilled vegetables, or simply brushed with good olive oil and flaky salt. Nothing pretentious. Just honest bread from honest fire.