Basil-Mint Flatbreads with Feta

METHOD

1. It got a bit warmer and the sun is back, so it’s time to open the windows, heat up a grill pan (a regular pan works too), and make this flatbread. Inspired by Melissa Clark’s NYT version, I swapped the oregano for mint and basil, mostly because I decided to simplify life and just blend it into the oil. Perfect to keep you company while someone grills meat, fish, or veggies.

   What to buy

   For the dough

   • 1 teaspoon honey
   • 2 teaspoons active dry yeast (1 packet)
   • 375 g (3 cups) whole-wheat flour
   • 13 g (2½ teaspoons) fine sea salt
   • 180 ml (¾ cup) plain yogurt
   • 120 ml (½ cup) extra-virgin olive oil, plus more for brushing
   • 250–375 g (2–3 cups) all-purpose flour, plus more as needed For the basil-mint oil
   • 50 g (1 cup) fresh basil leaves
   • 30 g (½ cup) fresh mint leaves
   • 120 ml (½ cup) extra-virgin olive oil
   • 2 garlic cloves, roughly chopped
   • Salt For filling
   • 130 g (1 cup) crumbled feta cheese

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   Steps

   Step 1: Make the dough

   • 2 cups warm water
   • 1 teaspoon honey
   • 2 teaspoons active dry yeast
   • 375 g whole-wheat flour
   • 13 g fine sea salt
   • 180 ml plain yogurt
   • 120 ml extra-virgin olive oil
   • 250–375 g all-purpose flour (plus more as needed) Mix warm water + honey, then dissolve yeast (5 min). Stir in whole-wheat flour and rest 15 min. Mix in salt, yogurt, and olive oil. Add all-purpose flour until you get a soft, slightly sticky dough. Knead 8–10 min, then rise until doubled (2–3 h) or refrigerate overnight.

   Step 2: Make the basil-mint oil

   • 50 g fresh basil leaves
   • 30 g fresh mint leaves
   • 120 ml extra-virgin olive oil
   • 2 garlic cloves
   • Salt Blend until smooth.

   Step 3: Portion, fill, and shape

   • Dough (from Step 1)
   • Basil-mint oil (from Step 2)
   • 130 g crumbled feta
   • Flour for dusting Divide into 8 balls. Chill 30 min if the dough is very soft. Roll each into a 15 cm (6-inch) circle. Brush with basil-mint oil, add feta, fold to seal, then gently roll back into a 15 cm (6-inch) round.

   Step 4: Cook

   • Olive oil (for brushing)
   • Salt Heat a grill pan over medium. Brush both sides with olive oil. Cook 5–6 min total, flipping once, until puffed and well-marked. Finish with salt and serve with extra basil-mint oil for dipping.

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   Notes

   • These are best eaten warm.
   • The filling can be adjusted: add chili flakes, lemon zest, or swap feta for another crumbly cheese.
   • Dough can be made a day ahead and kept refrigerated.