• 400g plain flour
  • 300g durum flour
  • 50g yeast
  • 100g butter
  • 4 dl milk
  • 1 dl neutral yoghurt
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp dries rosemary
  • 1 tsp dried thyme
  • Good quality olive oil


Melt the butter in a pan. Pour the melted butter into a bowl with the milk. Check that the temperature of the butter and milk is around room temperature, and then crumble in the yeast. Mix until the yeast has dissolved. Now add the yoghurt and mix until you have a uniform mass. Add sugar, salt and flour. Save some of the flour for kneading. You will have to knead the dough until it becomes a firm and uniform dough.

Once you have kneaded the dough, it is time to form the bread. The bread has to be flat, but you can decide on the size yourself - one big bread or couple of small breads.

Place the bread on some baking paper and let it rest for a minimum of 30 minutes.
While the bread is resting, place the baking stone on the grill and turn on the grill (both gas and charcoal can be used). It is important to let the baking stone heat up with the grill, as it cannot endure quick temperature changes. Use a cooking lit for the grill and when the temperature reaches 220 degrees, the grill is ready.

Once the bread has finished rising, season the top first with oil, rosemary and thyme. You can hereafter add any other topping you would like.
Place the bread (still on baking paper) on the baking stone and leave it underneath the cooking lit for 18-20 minutes.

Remember to use indirect heat, so the bread isn’t burned on the bottom.


  • Olives
  • Tomato
  • Red onion
  • Feta cheese
  • Mozzarella cheese