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  • J.S.S.

summer obsessions

I think I have an obsession with domestication. Maybe it’s the whole marriage thing, but somehow I think I was really into this when I was the most single I’ve ever been. I’ve been trying new things. New ideas. Getting inspired in new ways…. Maybe it’s because of the watermelon patch in the back of my yard. Or the cast iron skillet recipe book that my mother-in-law always shares with me. Or maybe it’s because of my new copper canisters that hold all my sacred unbleached flour and organic cane sugar. And well it could just be because of my hot lumberjack husband and my little brown dog.

Whatever the reason, I’ve explored a few grilling items in this rather haunted, bat filled, flooded, weird, and bad ass log cabin. All, of which, might I add, have been truly worth telling about. And this little ditty can be made a few different ways, but I’m going to tell you how I made it. Here we go….


By Bon Appetite Grilling Magazine


  • 2 1/2 teaspoons active dry yeast

  • 4 3/4 cups all-purpose flour plus more tfor dusting

  • 2 1/4 cups whole wheat flour

  • 2 tablespoons kosher salt

  • 1/2 cup sour cream

  • Vegetable oil (for brushing)

  • Dissolve yeast in 3 cups warm water in a large bowl. Add all-purpose and whole wheat flours; mix with your fingertips until a shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 20 minutes.

  • Sprinkle salt over dough, then add sour cream; knead until well incorporated and dough pulls away from sides of bowl and holds together in a loose, wet ball, about 5 minutes (dough will be very soft and wet; lightly moisten your hands to prevent sticking if needed). Cover bowl with plastic wrap and let dough rise at room temperature for 30 minutes.

  • Knead dough an additional 4–5 times to deflate. Cover and chill for up to 2 days. (Dough will develop in flavor and continue to rise slowly in refrigerator.) Alternatively, let dough stand at room temperature until doubled in volume, 3–4 hours (the warmer and more humid your kitchen is, the faster it will rise). Chill for 1 hour before grilling to make it easier to handle.

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Divide dough into 8 equal portions. Generously flour a work surface. Working with 1 or 2 portions at a time (depending on how many flatbreads will fit on your grill), roll out dough or press with your hands into a 1/4-inch-thick shape. (It doesn't have to be perfectly round.)

  • Brush grill rack with oil. Grill flatbreads until lightly charred on one side and no longer sticking to grill, 2–3 minutes. Using tongs, turn flatbreads and grill until cooked through, 1–2 minutes longer. Add desired toppings and serve warm.

Okay here’s the next part. Toppings. (YOU CAN DO WHATEVER YOU WANT) I made this weird Ancho Chile Oil without the Ancho Chile’s. HA. So there’s that. I also did tomato and Basil from our garden with a little olive oil and salt and pepper. I ALSO just did olive oil and salt and pepper… and they were all perfectly yummy and quite delicious. They’re perfect for summer appetizers or if you’re in the mood to make homemade pizza. Do it. It takes a little bit more attention, but it’s worth it. I promise.

I love summer. I love all the things that grow in the summer too. All the vegetables that you spend 2-3 months preparing for and all the herbs that pop out of your ground so much that you don’t know what to do with. Peppers, Tomatoes, Asparagus, Onions, Garlic, Kale… oh the kale…., summer squash and basil. I’m still learning this whole homesteading thing, but I have to be honest… here in Texas, it’s so damn hot, I’m not sure how anything grows here. BUT THEY DO!!! And somehow that’s just perfectly perfect.

I would like to pair my perfectly delicious grilled flat bread with a song that just has to be perfectly paired. I haven’t really spent enough time listening to this guy. I’ve seen him live once at my work establishment and I was blown away by how authentic he was. There is not one album that sounds the same…. BECK. He’s a little bit of everything. Soul, Funk, Rock, Hip Hop, and Country too. He’s authentic all right and his newest single, WOW, is more than that. It’s my summer song. Dance to it. Jig to it. Smile to it. Ride to it. Even garden to it. It’s summer….


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