Barbecue Bread Recipe: Smoky Grilled Flatbread With Charred Edges

This grilled flatbread delivers smoky depth with charred edges that capture the essence of outdoor cooking. The dough comes together in 10 minutes before hitting the grill.

Each bite offers a crisp exterior with a soft, chewy center, enhanced by barbecue seasoning worked into the dough. It is the perfect companion to any cookout spread.

Ingredients for Barbecue Bread

Simple pantry staples transform into smoky, charred flatbread with minimal effort.

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The flour is the foundation here. King Arthur or Gold Medal all-purpose flour both work beautifully—just avoid bread flour, which can make the dough too dense. Instant yeast is my go-to for speed (SAF or Fleischmann’s are reliable brands), but active dry yeast works too with a 5-minute proof. The barbecue seasoning is key—look for a blend with visible herbs and spices, not just salt and sugar.

No barbecue seasoning? Mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp brown sugar for a quick substitute. Cornmeal can be swapped with semolina or extra flour in a pinch. For deeper flavor, add 1/2 tsp liquid smoke to the dough—just a little goes a long way.

The dough can rest at room temperature for up to 2 hours or in the fridge for 24 hours (great for prepping ahead). Once grilled, the bread is best served warm but holds up well for 2-3 days in an airtight container. Reheat briefly on the grill to revive the char.

Step-by-Step Instructions for Barbecue Bread

Follow this method precisely for smoky, charred flatbread with a tender interior and crisp edges.

Step 1: Activate the Yeast and Prepare the Dough

In a large mixing bowl, whisk together the 1.25 cups warm water, 1 tbsp granulated sugar, and 2.25 tsp instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy and cloudy—this confirms the yeast is active.

Add 2 tbsp olive oil, 1 tsp salt, 2 tbsp barbecue seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Stir to combine. Gradually mix in the 3 cups all-purpose flour until a shaggy dough forms.

Step 2: Knead and Let the Dough Rise

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back slowly when pressed with a finger. If it’s too sticky, dust with a bit more all-purpose flour, but avoid adding too much.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1-2 hours, or until doubled in size. A properly risen dough will be puffy and leave an indent when pressed gently with a finger.

Step 3: Shape and Prepare for Grilling

Punch down the risen dough to release the air and divide it into 4 equal portions. Roll each portion into a ball, then flatten into a ¼-inch thick oval or rectangle on a surface dusted with 0.25 cup cornmeal. The cornmeal prevents sticking and adds a subtle crunch.

Generously brush the tops of the dough with the remaining olive oil and let them rest for 10-15 minutes while you preheat your grill. This brief rest relaxes the gluten, making the dough easier to stretch and less likely to shrink on the grill.

Step 4: Grill to Charred Perfection

Preheat your grill to medium-high heat (about 400°F). Carefully transfer the dough directly onto the grill grates, oiled side down. Grill for 2-3 minutes until the bottom is charred and golden brown with distinct grill marks.

Flip the dough using tongs and grill for another 2-3 minutes until the second side is equally charred. Keep a close eye on it—barbecue bread cooks quickly, and the sugars in the dough can burn if left unattended.

Step 5: Serve Warm with Optional Toppings

Remove the bread from the grill and transfer it to a cutting board. For extra flavor, brush the warm bread with a little more olive oil and sprinkle with a pinch of barbecue seasoning. Let it cool for 2-3 minutes before slicing.

Serve the barbecue bread warm, either whole or torn into pieces. It’s best enjoyed fresh off the grill, with a smoky aroma and a slightly crisp, charred exterior giving way to a soft, flavorful interior.

Essential Equipment for This Dish

Grill Essentials

You need a grill that can reach 400°F with even heat distribution. My go-to is a Weber Genesis EX-335 gas grill for precise temperature control. For charcoal purists, a Kamado Joe holds heat beautifully for that authentic smoky flavor I grew up with.

Dough Prep Tools

A sturdy stand mixer with dough hook attachment saves time and effort. I use my KitchenAid Artisan for this. A large mixing bowl and clean kitchen towel are essential for the rising process. Don’t skimp on these basics.

Grill Accessories

Invest in long-handled tongs for safe flipping—I prefer OXO Good Grips for their durability. A grill brush with stiff bristles keeps your grates clean between batches. These tools make grilling easier and safer.

Temperature Control

An instant-read thermometer is non-negotiable for accuracy. I rely on my ThermoWorks ThermoPop to monitor grill temperature. This prevents burning and ensures even cooking every time. 🌡️

Surface Protection

Use a pizza peel dusted with cornmeal to transfer dough to the grill. I recommend a wooden peel for its lightweight handling. This prevents sticking and makes the process smoother.

Finishing Touches

A pastry brush for olive oil application gives that perfect golden sheen. I always keep a small bowl of extra barbecue seasoning nearby for that final flavor boost. Simple tools, professional results. 🔥

Frequently Asked Questions