| Total: | 43 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 2 teaspoons fine sea salt
- 3 tablespoons chopped fresh rosemary leaves
- 3 tablespoons chopped fresh thyme leaves
- 1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature
- 3/4 cup water, plus extra, as needed
- 2 tablespoons extra-virgin olive oil
Instructions
- Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 443 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 41 mg |
| Sodium | 299 mg |
Reviews
I used a grinder to grind the herbs. I rolled out the dough and then didn’t have a pan like Giada, so i used my Foreman Grill…great grill marks…took a little longer but it was 2 degrees out @ the grill. I cooked a leg of lamb, and made the cucumber sauce, and made sandwiches.
Big hit.
Big hit.
Amazingly good! Definitely want to turn your gas grill down lower than med-high…more like med-low is good. But even a little charred they still tasted fantastic with our venison stew!
fabulous!!!!!! I made pizzette with it : Mozzarella – tomatoes – artichokes – Family was pleased! Kids LOVE IT!
Used fresh herbs from my garden, grilled first side 2.5 minutes, flipped and added:
Mozzarella cheese, on bottom, fresh spinach (rough chopped, thinly sliced tomatoes and onion. Added a few slices of pepperoni. Grilled 3 minutes, cut and served immediately. Turned out great and made a great starter. Without extras, would have been dryer, but it’s more of a cracker than a bread.
Mozzarella cheese, on bottom, fresh spinach (rough chopped, thinly sliced tomatoes and onion. Added a few slices of pepperoni. Grilled 3 minutes, cut and served immediately. Turned out great and made a great starter. Without extras, would have been dryer, but it’s more of a cracker than a bread.
I’ve made a lot of recipes from Giada, most the time it’s a home run, But this one just didn’t taste very good.
I was making a roast when the show aired so I tried the flatbread too. Used my panini maker. The bread turned out very dry and not very tasty. Followed everything to a tee. Maybe next time I might try cooking it less. Disappointing.
five star Giada!!! I added fresh basil wooow so yummy, delicious, very easy!!!
Super yummy!! Great with Giada’s pot roast or even with chicken noodle soup. You have to try it!
A waste of flour
Perfect summer supper with chef’s salad and a good glass wine!