Grilled Flatbreads with Smoky Pumpkin Seed ‘Dukkah’

1 hour + 15 minutes prep (includes rising time) 12 minutes active cooking 1 hour + 27 minutes total
Makes 6 servings

Fire food at its simplest and most satisfying.

Grill these flatbreads--or better yet, have guests shape and grill their own--and serve hot off the fire to stave off hunger while the rest of the meal is cooking.

~ Mona Johnson & Jaret Foster, guest contributors and owners of Tournant

What You'll Need

Ingredients

For the shopping list

  • 1 cup of luke warm water
  • 2 cups of Bread Flour
  • 1 cup of Whole Wheat Flour
  • 2 teaspoons of active dry yeast
  • 1/4 cup of well toasted pumpkin seeds, finely crushed
  • 2 tablespoons of Dukkah
  • 1 teaspoon of fresh thyme leaves
  • 1/2 teaspoon of paprika

From our shop

2 teaspoons of  Italian Fine Sea Salt
$7.00– Trapani - Sicily
2 tablespoons of  Oregon Blackberry Honey
$10.00– Philomath - Oregon
1/4 cup + extra for drizzling  Madre Terra
$29.00– Sicily - Italy

Equipment

From the kitchen

  • Grill (wood fire or gas) or a Cast Iron Skillet
  • 1 Whisk
  • 1 Wide Bowl
  • 1 Rolling Pin
  • Measuring Cups
  • Measuring Spoons

What you'll have to do

Step 1

Whisk together flours and salt in a wide bowl. Bloom yeast with honey in warm water for 5-10 minutes, then add to the flour mixture along with olive oil and stir to combine.

Step 2

Knead for 2-4 minutes until dough comes together and is elastic. Coat the dough ball with additional olive oil and cover with a damp cloth or film and set aside for 20 minutes to 1 hour in a warm place until doubled in size.

Step 3

Scatter some flour on a dry surface and pinch and roll dough into racquetball sized portions. Dust with flour and cover for 10-15 minutes to allow to relax and rise slightly.

Step 4

With dry, floured hands stretch dough into disks and grill on a grill grate over a hot fire until puffy and charred on both sides.

This can be done over a wood fire or gas grill. Alternately, flatbreads can be cooked in a hot cast iron pan on the stovetop, adding about a teaspoon of olive oil to the pan for each flatbread and griddling until golden and crispy on both sides.

Step 5

Combine crushed pumpkin seeds with dukkah, thyme and smoked pimenton. Drizzle flatbreads with olive oil and dip pieces in the dukkah. Fucking delicious.

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