Grilled Flatbread with Olive Oil and Flaky Salt

Charred, chewy flatbread is the perfect tool for mopping up garlicky shrimp juices and lemony fennel dressing.

⏱ 15 min · easy · 🍽 serves 4

Ingredients

• 1 lb store-bought pizza dough (or 4 pocketless pitas), at room temperature
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 tbsp all-purpose flour, for dusting
• 1 garlic clove, halved
• 1 tsp flaky sea salt (such as Maldon)
• 1/2 tsp freshly cracked black pepper
• 1 lemon, cut into wedges for serving

Steps

1. Heat a grill or grill pan to medium-high (about 450°F) and lightly oil the grates.
2. Divide the dough into 4 pieces. On a lightly floured surface, stretch or roll each into a rough oval about 1/4 inch thick — irregular shapes char better than perfect circles.
3. Brush both sides of each flatbread generously with olive oil.
4. Grill 2 to 3 minutes per side, until puffed, blistered, and marked with dark char lines; press down any large bubbles with tongs.
5. While each flatbread is still hot off the grill, rub the cut side of the garlic clove lightly over the surface.
6. Drizzle with the remaining olive oil, scatter with flaky salt and cracked pepper, cut into wide strips, and serve warm with lemon wedges.