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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


From the kitchen

1 cup of

luke warm water

For the shopping list

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


1 teaspoon of

fresh thyme leaves

From our shop

$7 - Trapani - Sicily

$10 - Philomath - Oregon

Oregon Blackberry Honey

$25 - Sicily - Italy

Madre Terra
Out of stock
1/2 teaspoon of Smoked Pimentón Paprika

$10 - Extremadura - Spain

Smoked Pimentón Paprika


From the kitchen

Grill (wood fire or gas) or a Cast Iron Skillet




Wide Bowl


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.

Shop this recipe

Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Oregon Blackberry Honey

Oregon Blackberry Honey

Oso Honey FarmPhilomath - Oregon
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
Out of stock
Smoked Pimentón Paprika
Salt, Herbs, & Spices

Smoked Pimentón Paprika

Burlap & BarrelExtremadura - Spain

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