Grilled Hot-Honey Flatbread

To make an amazing meal, you don’t need a lot of fancy ingredients or magic spices. With simple, wholesome ingredients and a tried-and-true recipe, you can make a delicious family favorite. Often, the simplest meals, well-prepared, are the most memorable.

This recipe is the perfect example — we make it with grilled naan topped with a buttery white sauce, creamy mozzarella, salty Parmesan cheese, earthy oregano, and a drizzle of hot honey. The flatbread comes off the grill rich, salty, bright, lightly sweet, and deeply comforting.

Prep is a breeze. It’s great for busy weeknights, hot summer days, laid-back happy hours, and special occasions, like baby showers or graduation parties — which is to say, it’s perfect anytime, anywhere.

How To:

1. Heat a grill to 500°F. Push a bed of charcoal to one side of the grill, creating one side with direct heat and another side with indirect heat.
2. To make the white sauce, in a small saucepan, melt the butter over medium heat until bubbling. Slowly add the all-purpose flour while whisking continuously for about 2 minutes, being careful not to let it brown and reducing the heat slightly if needed.
3. Slowly add the whole milk while whisking constantly to prevent lumps. Whisk until smooth, thick, and bubbles begin to form, about 3 minutes.
4. Add the salt, pepper, garlic, and ¼ cup Parmesan cheese. Whisk for about 2 minutes, until the cheese is melted and fully incorporated. Remove the pot from the heat and set aside.
5. On the side of the grill with direct heat, grill each piece of naan for about 2 minutes on each side or until grill marks appear. Transfer to a large cutting board.
6. To assemble the flatbreads, evenly spread about ¼ cup of white sauce on each naan, leaving a ½-inch space around the edges to form a crust.
7. Top each naan with ¼ cup shredded Parmesan, ½ cup shredded mozzarella, and ½ teaspoon dried oregano. Place the flatbreads on the side of the grill with indirect heat. Close the lid and cook for 5 to 8 minutes or until the cheese is fully melted and starting to brown on the edges.
8. Transfer the flatbreads to a large cutting board. Top each flatbread with hot honey and crushed red pepper, if using.
9. Slice each flatbread into 6 pieces. Serve immediately and enjoy.

Recipe adapted from: Natasha’s Kitchen