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A grilled flat bread with char finishes that serves as a substantial vessel for any dip on race day. Fire up the grill, pick up a few lemons, limes, jalapenos and chiles then head to your garden for fresh herbs to create a winning combination of flavors.


Recipe Summary test

30 mins
10 mins
40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In an electric mixer with a dough hook, add flour, olive oil, kosher salt, and black pepper. Turn on mixer to medium speed.

  • Stir yeast into warm water. Pour into flour mixture and mix until dough looks smooth.

  • Remove dough from mixer and place on floured surface. Gently knead for 1 minute.

  • Add finely chopped fresh herbs or chiles, if desired.

  • Cut dough into four equal parts. Wrap tightly with plastic wrap; refrigerate for at least 1 hour.

  • Unwrap dough and place on well-floured surface. Dust dough with flour and flatten dough with hands.

  • Let dough rest for about 10 minutes then stretch (as if it were pizza dough) pulling the dough out.

  • Shape into rectangles then brush with olive oil; season with salt and pepper.

  • On a medium hot grill, cook bread for 3 to 4 minutes per side. For citrus flavor, squeeze freshly squeezed lemon or lime juice over dough while it's grilling.

  • Serve immediately.

Nutrition Facts

713 calories; protein 18.3g; carbohydrates 127.2g; fat 15.4g; sodium 1450.2mg. Full Nutrition