Fresh Herb Flatbread
This is a stovetop process that turns simple pantry staples into a foundation for any meal. Forget the oven; a hot skillet provides the direct contact needed to blister the dough in minutes.
Mastering the temperature
The secret is a ripping hot skillet. If the pan isn't hot enough, the bread will dry out before it bubbles.
- large cast-iron skillet
- mixing bowl
- rolling pin
- pastry brush
What goes in.
- 3 cupsall-purpose flour
- 1 cupwarm water
- 1 tspinstant yeast
- 1 tspkosher salt
- 1/4 cupextra virgin olive oil
- 1/2 cupfresh soft herbs, finely chopped (parsley, cilantro, or dill)
- 1 clovegarlic, minced
Post-sear infusion
Brush the herb oil onto the bread while it is still in the pan. The heat releases the essential oils from the herbs, pressing their flavor directly into the blistered crust.
The method.
Make the dough
Combine flour, water, yeast, and salt in a bowl. Mix until a shaggy ball forms, then knead on a floured surface for five minutes until smooth.
Proof
Place the dough in a lightly oiled bowl, cover, and let it sit in a warm spot for one hour or until doubled in size.
Prep the oil
Whisk the olive oil, minced garlic, and chopped herbs in a small bowl while the dough rests.
Divide and roll
Punch the dough down and divide into six equal pieces. Roll each piece into a thin circle, roughly an eighth-inch thick.
Cook
Heat the cast-iron skillet over medium-high heat. Place a piece of dough in the dry pan. Cook for 90 seconds until large bubbles appear and the underside is spotted brown.
Flip and brush
Flip the bread. Immediately brush the cooked side with the herb oil. Cook the second side for another 60 seconds, then remove to a plate.
Other turns to take.
Spiced
Add a teaspoon of za'atar or red pepper flakes to the herb oil mixture.
Cheesy
Sprinkle a tablespoon of finely grated pecorino over the oil-brushed side while the bread is still hot.
When it doesn't go to plan.
Keep your herb mix dry after washing so the oil doesn't sputter.
If the dough shrinks back while rolling, let it rest for five minutes to relax the gluten.
Wipe the skillet between batches if stray bits of flour begin to burn.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, but replace no more than half the total flour. A 100% whole wheat dough will be too dense for this quick-cooking method.
How do I store leftovers?
Keep them in an airtight container at room temperature. To reheat, wrap in foil and place in a 350-degree oven for five minutes.
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