CHEF JEFF — ONE BYTE AT A TIME: Grilled Flatbreads

This Middle Eastern favorite can be made on the grill.

Grilled Flatbreads

1 pound frozen pizza dough, thawed and brought to room temperature, divided into 4 balls

¼ cup olive oil

2 teaspoons za’atar (see note)

On lightly floured work surface, stretch, press each dough ball into 6-inch round. Drape with plastic wrap. Let stand for 15 minutes. Preheat gas grill to high or light charcoal. Brush dough rounds on both sides with oil. While grill is heating, clean, oil grate. Turn down heat to medium. Place dough rounds on grill. (If using 2-level charcoal fire, place dough rounds on the cooler part of grill.) Sprinkle tops with za’atar, cover, bake until breads are golden on bottoms, with darker grill marks, 4 to 5 minutes. Transfer to platter. Serve warm.

Yield: 4 flatbreads.

Note: A za’atar substitute can be made by mixing 1 teaspoon sesame seeds, ½ teaspoon grated lemon zest, ½ teaspoon dried thyme and ½ teaspoon kosher or sea salt.

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