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Grilled Garlic and Herb Flatbreads

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Grilled Garlic and Herb Flatbreads

Grilled Garlic and Herb Flatbreads
Ray Kachatorian
Provided by:
total prep


  • Flatbreads:
  • 1 cup lukewarm water (110 degrees F to 115 degrees F)
  • 1 teaspoon honey
  • 1/4 ounce dry active yeast
  • 3 cups all purpose flour, plus more for dusting
  • 1 tablespoon extra virgin olive oil, plus more for brushing
  • 1 teaspoon kosher salt
  • 2 tablespoons thinly sliced fresh flat leaf parsley
  • Garlic-Herb Oil:
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme, coarsely chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 fresh rosemary sprig
  • Sea salt and freshly ground black pepper


  • To make the flatbreads: Mix the warm water, honey, and yeast in a large bowl to blend. Set aside at room temperature until foamy, about 5 minutes. Add the flour, oil, and salt to the yeast mixture and stir until all the ingredients are fully incorporated. Transfer the dough to a floured work surface and knead the dough for 5 to 8 minutes or until the dough is smooth and elastic. Place the dough in a clean large bowl and cover with a warm damp cloth. Set aside in a warm spot for 30 to 40 minutes or until the dough rises to almost 1 ½ times its size.
  • Divide the dough into 3 pieces (about 8 ounces each) and form into balls. Arrange the balls of dough on a small baking sheet and rub lightly with oil. Cover with a warm damp cloth and set aside in a warm draft-free spot for 15 to 20 minutes.
  • Meanwhile, to make the garlic-herb oil: Combine the oil, oregano, thyme, shallot, garlic, and rosemary in a small saucepan and heat over low heat until fragrant, about 10 minutes. Remove the pan from the heat and season with salt and pepper.
  • To form and grill the flatbreads: Using a rolling pin, roll each dough ball out on a floured work surface into thin oval that are about 1/4-inch thick. Lightly brush both sides of the flatbreads with the herb-garlic oil and grill for about 1 minute on each side or until golden brown with grill marks. Remove from grill and cool slightly.
  • Tear the breads into wedges, sprinkle with the parsley and serve warm.