Grilled Lemon and HerbĀ Flatbread

June 16, 2010
3 Ratings
  • Makes 6 individual flatbreads
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

What You'll Need
  • 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
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • Kristen W.
    Kristen W.
  • Jolan
  • Merrill Stubbs
    Merrill Stubbs
  • AntoniaJames

5 Reviews

Kristen W. August 21, 2018
This recipe was my first-ever attempt at a yeast bread and I loved it! I want to make these for dinner guests and am wondering if doubling the recipe would work.
beejay45 July 18, 2013
These would go great with my Gyros Sausage recipe! I always buy pita (shame on me), but these would be a much better "wrap" for the grilled sausages, which I always serve with Tzatziki or tahini sauce. So, very much like your idea. Thanks, Merrill!
Jolan June 21, 2010
These flatbreads were quite the hit at my house this evening. Grilled, topped with a pseudo-hummus (blended garbanzos, cannellini, spring onion and olive oil), my family couldn't get enough. My sixteen year-old brother, who doesn't cook more than scrambled eggs, asked me if he could make the bread with me next time, so that he might learn cook these on his own.

And I have to say, the recipe is rather forgiving of late-afternoon absent-mindedness. I'd mixed everything together, kneaded the pliant dough for the allotted ten minutes and feeling the kind of joy that only bread making can give you, when I realized I'd left out the yeast. Luckily, I learned that rapid rise yeast and a hot, humid day will let you make up for any extra last-minute kneading (and swearing) you might need to undertake.
Merrill S. June 21, 2010
Wow! Who knew you could add yeast later on? So glad these worked out for you, and thanks for your great comment!
AntoniaJames June 21, 2010
That's happened to me before . . . forgetting the yeast until very late in the game. Bread dough can be wonderfully forgiving. ;o)