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Saturday, June 23, 2012

Grilled Lemon and Herb Flatbread

Nice New Nibbles
I thought I would do a vehicle for dips. A great bread or cracker is the base of many great snacks. Yes, you can buy some good ones in the store, but homemade flatbread is so much better! With this basic recipe you can do all kinds of variations with herbs, citrus zest, seeds, etc. This makes 6 individual flatbreads.

1 1/2 teaspoon 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 teaspoons 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 hour, until doubled in size.

Heat up your cast iron 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 on the grill, and cook, flipping once with a spatula, until well-marked and cooked through, about 2-5 minutes per side. Be careful not to char the flat-breads. Serve immediately, or wrap in aluminum foil and keep in a warm oven until ready to eat.