Amanda & Merrill
Grilled Lemon and Herb Flatbread
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
Popular on Food52
cmignac June 20, 2010
Hi Merrill: I love this blog beyond belief mostly because I'm an amatuer wanna-be foodie. I've been into grilling flatbread lately which is also my foray onto yeast dough (scary!) This dough was much wetter than others I have tried and I am wondering if they just differ that much as a genre? My dough is still rising so no final product yet. I did double checked my amounts and *think* I used the right amounts. Thanks for helping me stretch my baking/cooking chops!!
Thank you so much for your nice comment! I'm curious about the dough turning out wet, as mine does not usually come out that way. Any chance it was wet outside when you made it? How did it turn out?
MonkeyBusiness June 20, 2010
Food 52 continues to raise the esteem of my cooking in the eyes of my husband & family. A few weeks ago I bought some commercially prepared Naan which they loved and I thought was sufficient at best. Tonight for our Father's Day Feast....I prepared this Flatbread, which he declared beyond delicious and said that this was one reason he isn't ever that excited about going out to dinner. He can eat better at home....the menu included a wonderful beef filet, a bibb lettuce salad with herbs from our garden and goat cheese from the same Farmers Market as the beef....along with smashed & roasted potatoes...the flatbread was the icing on the proverbial cake! Thank you for making me look so good to my family.
What a lovely comment! I'm so glad this turned out well for you -- especially on Father's Day! Your menu sounds spectacular.
MexicoKaren June 20, 2010
Thanks for another good recipe, Merrill - I will definitely try this. We have interesting "charcoal" here in Mexico - it is real charcoal, not pressed briquets. It is a little easier to control - burns a little faster, but softer. I agree about Williams-Sonoma because of the wonderful pictures. I like seeing pictures of the ingredients, but could you also show (throughout the site) more pix of the finished product? Does anyone remember the George Carlin bit about "picky eaters"? "Is there a picture of it in the cookbook? Bet it doesn't look like THAT." How will we know if we don't see a finished picture? Thanks, Merrill - for all your good work,
We would love to provide "finished shots" of the recipes Amanda and I write about each week. Our limited resources have so far allowed for just the ingredient shots (we only have our wonderful photographer, Sarah Shatz, one day a week), but stay tuned: we're hoping to include more shots of finished dishes from now on.
cookingathome June 15, 2010
I, too, love to grill pizza in the warm weather. It's fun to do and it amazes me that it never fails to impress. These flatbreads do sound perfect to pair with grilled meats.
AntoniaJames June 15, 2010
Fantastic! Love this recipe and cannot wait to try it. Stay tuned. ;o)
See what other Food52 readers are saying.