Grilled Pineapple Butterscotch Flatbread

Grilled Pineapple Butterscotch Flatbread

By TheSweetNerd  ,

August 3, 2016

  • Prep: 1 hr


Naan Flatbread, makes ½ dozen

12 ounces (340 grams) flour

½ teaspoon salt

90 ML water, lukewarm

1 teaspoon sugar

1 teaspoon yeast

2/3 cup plain yogurt

2 ½ tablespoons oil

1 tablespoon butter + 1 tablespoon honey for brushing

Pineapple Topping

1 tablespoon honey habanero for brushing

3 tablespoons macadamia nuts, toasted and chopped

¼ teaspoon cinnamon

1 teaspoon sugar

¼ cup unsweetened coconut flakes, evenly toasted

Butterscotch for drizzling (or use your favorite caramel sauce)


Dough Directions:

1First, add yeast and sugar into lukewarm water and let sit for 30 minutes.

2Wets: Add in oil and yogurt.

3Dries: Add in flour, salt, and sugar.

4Mix and knead for 5 minutes until smooth.

5Set aside until it has doubled in size.

6Cut into 6 portions and preheat grill to medium-high.

7Spread out dough with your fingertips into the shape you want. Add more flour if necessary. Portion dough by 6 for mini-naan servings (roughly 3 ounces each). Place directly on grill and bake for 2-3 minutes on each side or until it bubbles, then flip for another minute. When you pull off the grill, immediately brush with butter and honey.


1Grilled Pineapple: Brush with spicy honey and grill on high heat

2Coconut: Toast coconut evenly in oven at 350F

3Macadamia Nuts: Toast nuts in oven at 350F and chop

4Mix toasted coconut and nuts, cinnamon, and sugar together.

5Start with naan bread, layer with pineapple, drizzle with caramel and top with coconut/nut mixture.

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