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Author Notes: It was Williams-Sonoma's Grilling book that first introduced me to the concept of grilled pizza. Their recipe for grilled herbed pizza dough is one I latched onto, and have adapted over the years to suit lots of different occasions.
I thought I'd share one of my iterations: simple grilled flatbreads that marry lemon zest with fennel seeds and an assortment of woodsy herbs. I recommend grilling up a batch of these and serving them with lamb or chicken kebabs and a cool yogurt dip of some kind. - Merrill Stubbs
Makes 6 individual flatbreads
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 cups all-purpose flour, plus more for rolling
- 1 tablespoon mixed fresh herbs, such as rosemary, thyme and oregano
- 1/4 teaspoon fennel seeds, lightly crushed
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup olive oil, plus more for brushing
- Stir together the yeast, 3/4 cup warm water and sugar and set aside for a few minutes until foamy. In a large bowl, stir together the flour, herbs, fennel seeds, lemon zest, salt, pepper and olive oil. Stir in the yeast mixture and knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl and add the dough, turning it to coat with oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1-2 hours, until doubled in size.
- Prepare a medium-hot grill. Divide the dough in half and form three equal balls from each (6 balls total). On a lightly floured surface, roll each ball into a 1/4-inch thick round or oval. Brush both sides with olive oil. Place the rounds around the perimeter of the grill, where the heat is less intense. Cook, flipping once with a spatula, until well-marked and cooked through, about 5 minutes per side. Be careful not to char the flatbreads. Serve immediately, or wrap in aluminum foil and keep in a warm oven until ready to eat.
- This recipe is a Community Pick!
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