• Newsletters
  • Subscribe

BBQ Dill Pickle Flatbreads With Za’atar

1

  • Prep Time30 min
  • Total Time1 h 45 min
  • Makes4 servings
A freshly grilled flatbread spread with white sauce and loaded with sliced pickles and sumac is cut into triangles and arranged on an oval tray.

Recipes and text by Christine Flynn; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.

The herby, lemony flavour of za’atar pairs perfectly with the tang of dill pickles and the char of a good flatbread crust in this recipe from cookbook author Christine Flynn. (But no one's telling if you use store-bought pizza dough!)

Dough

  • 1 tbsp honey

  • 2 tsp active dry yeast

  • 2 cups all-purpose flour, divided

  • 2 tbsp extra-virgin olive oil, plus more for brushing

  • 1 tsp kosher salt

White Sauce

  • 1 cup 3.25% milk

  • 2 tbsp unsalted butter

  • 2 tbsp all-purpose flour

  • Pinch of salt

Topping

  • 115 g shredded mozzarella, divided

  • 1 cup sliced garlic dill pickles, divided

  • 2 tbsp za’atar

Instructions

  • Dough: Whisk honey with yeast and 1 cup lukewarm water in a large bowl. Let stand for 5 min. Whisk in 1 cup flour, then continue whisking hard for 3 min. Cover bowl with a towel and let rise until mixture puffs up and bubbles form, about 1 hr.

  • Using a wooden spoon, stir in 2 tbsp oil and kosher salt. Add remaining 1 cup flour, then continue stirring until dough forms. Transfer dough onto a lightly floured surface. Using floured hands, knead dough for 3 min. Wash out bowl, then brush with oil. Transfer dough back into bowl and turn it over a few times to lightly coat in oil. Cover bowl and let rise for 20 min.

  • Sauce: Meanwhile, heat milk in a small saucepan set over high until it starts to simmer. Pour into a cup and set aside. Reduce heat to medium-high. Melt butter in same saucepan, then whisk in flour and pinch of salt.(Reduce heat if flour starts to brown.) Continue cooking until mixture turns golden, 2 to 3 min. While whisking, slowly pour in warm milk. As sauce thickens, use a spatula to stir until thick enough to coat the back of a spoon, 4 to 5 min.

  • Preheat grill to medium-high.

  • Divide dough into four equal balls. Roll out each piece on a well-floured surface into a 1-cm thick oval. Lightly brush tops with oil. Arrange 2 portions at a time, oil-side down, directly onto grill grates. Grill until bottoms are lightly browned, but still doughy, about 2 min. Brush more oil on top, then use tongs to quickly flip dough over.

  • Spread one-quarter of white sauce over each portion of dough, then sprinkle with one-quarter each of cheese and pickles. Close lid. Cook until crust is browned and cheese is melted, 3 to 5 min. Remove from grill and sprinkle with za’atar. Repeat with remaining dough.

Advertisement
Advertisement
Copy link
The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.