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Grilled Flatbread with Ricotta and Honey

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • Flatbread Dough:
  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup warm water
  • 2 tablespoons olive oil
  • 1 teaspoon honey or sugar optional
  • Ricotta Topping:
  • 1½ cups fresh full-fat ricotta
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon lemon zest
  • ½ teaspoon flaky sea salt
  • Pinch of black pepper
  • Honey Drizzle:
  • 3 –4 tablespoons good quality honey
  • 1 teaspoon fresh thyme leaves optional
  • Topping Options:
  • Fresh figs sliced peaches, strawberries, toasted walnuts, pine nuts, fresh basil, thyme, chili flakes, prosciutto, flaky sea salt, lemon zest

Instructions
 

  • Mix flour, baking powder, and salt. Add warm water, olive oil, and honey. Mix until a dough forms. Knead 2–3 minutes until smooth.
  • Divide into 4 portions. Roll each into a thin oval or round approximately 3–4 mm thick.
  • Stir ricotta with olive oil, lemon zest, salt, and pepper. Set aside at room temperature.
  • Heat grill, grill pan, or cast iron skillet over high heat until very hot. Brush with oil.
  • Brush one side of each flatbread with olive oil. Place oil side down on the hot grill.
  • Cook 2–3 minutes without moving until grill marks appear and the surface bubbles.
  • Brush the top with oil. Flip. Cook 1–2 minutes more until grill marks appear and bread is cooked through.
  • Spread seasoned ricotta generously over each hot flatbread in a rustic uneven layer.
  • Drizzle honey generously over the ricotta.
  • Add chosen toppings. Finish with flaky sea salt and cracked black pepper. Serve immediately.

Notes

  • Roll dough thin — 3–4 mm — for proper blistering and quick cooking on the grill
  • Preheat the grill fully for at least 5 minutes — a hot surface is what creates char marks and flavor
  • Oil the bread directly, not just the grill — direct oiling produces a more even, golden color
  • Do not move the flatbread once it is on the grill — let it release naturally when ready
  • Spread ricotta while the bread is still hot — heat helps it settle into the surface
  • Use more honey than seems right — generous honey soaks in and flavors every bite
  • Serve immediately — the warm-cool contrast between bread and ricotta disappears as both cool
  • Make the dough up to 24 hours ahead and refrigerate — it improves overnight
  • Store-bought flatbread or naan works as a shortcut — grill the same way
  • Yogurt in place of water produces a more tender, slightly tangy dough