by merrill
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Photo by Sarah Shatz
1 1/2 teaspoon active dry yeast Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
2 cups all-purpose flour, plus more for rolling Ask a question about this ingredient
1 tablespoon mixed fresh herbs, such as rosemary, thyme and oregano Ask a question about this ingredient
1/4 teaspoon fennel seeds, lightly crushed Ask a question about this ingredient
1 teaspoon finely grated lemon zest Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
1/8 teaspoon freshly ground black pepper Ask a question about this ingredient
1/4 cup olive oil, plus more for brushing Ask a question about this ingredient
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.
Ask a question about this stepPrepare 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.
Ask a question about this stepWow! Who knew you could add yeast later on? So glad these worked out for you, and thanks for your great comment!
That's happened to me before . . . forgetting the yeast until very late in the game. Bread dough can be wonderfully forgiving. ;o)
Selmelier works at Meadow, a shop that specializes in salt.
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.