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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
Ingredients
From the kitchen
luke warm water
For the shopping list
Bread Flour
Whole Wheat Flour
active dry yeast
well toasted pumpkin seeds, finely crushed
Dukkah
fresh thyme leaves
From our shop
$7 - Trapani - Sicily
$10 - Philomath - Oregon
$25 - Sicily - Italy
Equipment
From the kitchen
Grill (wood fire or gas) or a Cast Iron Skillet
Whisk
Wide Bowl
Rolling Pin
Measuring Cups
Measuring Spoons
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.
