Last summer I had more herbs from my garden than I knew what to do with and I would have made this recipe all the time if I had come across it then. Even though it involves making dough, it is surprisingly simple and can easily be adapted to a more traditional pizza with some red sauce and mozzarella. They’re even good without cheese for those of you with dairy intolerances or phobias. Oh, and according to Tom, it’s the best thing he’s ever eaten (warning: he’s known to be a bit dramatic and has probably said this 20+ times so far this year so take it with a grain of salt, but this recipe IS yummy).
If you want to skip the stovetop these can also be baked in the oven at 450 degrees on a pre-heated pizza stone or cast iron skillet. Have fresh herbs up to your eyeballs? Then, make this! Even though you may plan on leftovers, I bet you’ll eat it all.
- Herb Flatbreads
- Serves 3 – 6 depending on if its an app or side or the main attraction
- 1 3/4 cup whole wheat flour
- 1 3/4 cup white flour
- 1 tsp. yeast
- 1 1/2 cup buttermilk or yogurt
- 2 Tbs. Melted butter
- 1 tsp. sea salt
- Olive oil
- 1/8 cup olive oil, plus more for cooking flatbreads
- 2 Tbs. butter
- 3 garlic cloves, minced
- 3-4 cups of chopped fresh herbs. Note: any combo will do but go heavier on herbs like parsley, basil, cilantro, etc. and lighter on woody herbs like oregano, thyme , and rosemary
- 1 cup gruyere grated
- 1. Do 1.5 hours ahead of cooking time: place all bread ingredients except for olive oil in a stand mixer and mix with the bread hook attachment for 6 minutes or until the dough is shaggy. You can also mix hybrid hand and knead. If doing the latter, mix the flours and yeast first, then add the rest of the ingredients before kneading. Once kneaded, form dough into a ball and coat with olive oil. Cover and place in a warm place for 1 hour or until dough has just about doubled in size.
- 2. Just before dough is ready, heat olive oil and butter in a saucepan over medium heat until foam dissipates. Reduce heat to low and add garlic, stirring until fragrant. Don’t overlook it. Remove from heat and add salt and herbs and stir until herbs have wilted a little and taken on a bright green color.
- 3. Once dough and toppings are done, you’re ready to make and assemble the flatbreads. Heat a large skillet over high heat until really hot (cast iron is good for this if you have it). While pan is heating, take a tennis ball size of dough and roll or shape with your hands until it is a thin round. Add a splash of olive oil to the pan and swirl it around until it coats the bottom. Add the flatbread. Cook 30 – 60 seconds on each side, then flip again and turn heat down. Sprinkle lightly with cheese and cook 2 more minutes or until bread is done. Remove from pan and spoon herb topping over flatbread. Repeat with the rest of the dough.