Well, it doesn't end up like pita because no pocket develops not like naan because I don't use yogurt in the dough....but just my regular pizza dough ( 3 3/5 cups flour. 4 tps yeast, 1 1/2 tsps salt and 1 1/3 cups of water)....mix, chill, press out pieces as thin as you can, use tongs to put on hot grill....turn after about 1 minute,,,, Turn down grill and watch closely...
Doesn't take long to cook a thin piece of dough on a hot grill.
Linda C

Here's the one for Grilled Flatbread from ATK:

Makes Four 9-inch Flatbreads

Why this recipe works:

The dough for our flatbread recipe was a challenge: It had to be slack enough to be stretched, yet strong enough not to rip. We strengthened the dough by using high-protein bread flour and increased elasticity by adding plenty of water and oli...(more)

Flatbread can serve as a quick appetizer or a light accompaniment to a meal once it's been cooked the coals should still be hot enough to grill meat or fish. For the best flavor and texture, grilled flatbread should be served as soon as possible. Spinkle with coarse salt before serving.

Dough
2tablespoons extra-virgin olive oil
1cup water (8 ounces), room temperature
2cups bread flour (11 ounces), plus more for work surface
1tablespoon whole wheat flour (optional)
2teaspoons sugar
1 1/4teaspoons table salt
1teaspoon instant yeast
Topping
Coarse salt
Plain olive oil

Optional Topping Choices
2ounces Parmesan cheese , finely grated (about 1 cup)
1/2cup coarsely chopped herbs , such as thyme, parsley, basil, marjoram, and oregano
3tablespoons sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving
1/2cup chopped fresh oregano leaves and 6 ounces crumbled feta
2tablespoons minced anchovy , mixed with 6 tablespoons chopped black or green olives
1/2cup basil pesto or tapenade
4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1/2teaspoon red pepper flakes
1/3cup extra-virgin olive oil

1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.

2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.

3. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.

4. TO GRILL: For Charcoal Grill: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush. For Gas Grill: light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes; scrape cooking grate clean with grill brush.

5. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.

6. Brush grilled sides of 2 crusts generously with garlic oil; top each evenly with one-quarter of topping, if using. Return flatbreads to grill; cook uncovered until bottoms are well browned and toppings are heated through, 1 to 3 minutes. Transfer flatbreads to cutting board; repeat with remaining 2 crusts. Sprinkle flatbreads with salt to taste; cut into pieces and serve immediately.

amck~
grilled flatbread is one of our staples in the summer! I messed around with a lot of different recipes, but the one from the Fresh Loaf website works the best for me. 6 ingredients, 2 hours, and you're on your way to delish!

Here is a link that might be useful: Fresh Loaf's Flatbread

Thanks to all for the responses! I can't wait to give these recipes a try.

This is my favorite pizza dough recipe from Becky_ca on the Recipe Exchange. It came from a book on cooking pizza on the grill - so I thought it might be something you'd like to try.

These notes are from Becky:

Like a lot of us, I have been working on perfecting my pizza making skills for a long time. I was telling a friend about my new favorite pizza crust recipe, and thought I'd share it since I'd formatted it to send to her.
While it's definitely better if it's made the full 24 hours in advance, I have a hard time thinking that far ahead sometimes. So I've been making it in the morning, leaving it to rise all day in my oven with the light on for a little heat, and while it's not quite as good as after the full 24 hours, it's still pretty tasty. I also don't bother with putting the dough in a fresh bowl - I leave it in the bowl it was mixed in, and scrape it out with a bench scraper at the end. Enjoy :-)

Becky

Artisanal Pizza Dough

3 cups bread or all purpose flour
1/2 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 1/4 cups 2% low-fat milk
2 tablespoons olive oil -- plus more for bowl

Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay.

Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough.

When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using.

Makes two 12"-14" pizza crusts

Source:
""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer

amck~
grilled flatbread is one of our staples in the summer! I messed around with a lot of different recipes, but the one from the Fresh Loaf website works the best for me. 6 ingredients, 2 hours, and you're on your way to delish!

Here is a link that might be useful: Fresh Loaf's Flatbread