Herbed flatbread

  • 1 (500g) ball pizza dough (purchased from local pizza parlor or supermarket)
  • 1/2 red onion, thinly sliced
  • 2 tbsps roughly chopped fresh lemon thyme leaves
  • 2 tbsps roughly chopped fresh rosemary leaves
  • 2 tbsps olive oil, plus more for coating bowl
  • 4 tbsps butter
  • 2 cloves garlic, smashed
  • Salt
1) Roll out pizza dough to about 2-cm thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs.

2) Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes.

3) Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.

4) Heat a large cast iron griddle pan or large skillet over medium heat.

5) Roll dough out to about 1/4-cm thickness. Brush 1 side with olive oil and put oil side down on griddle pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 4-cm strips and serve.

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