Grilled Lemon And Herb Flatbread

1. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.