Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
NOTE: I take this recipe and make lots of changes: first, I use half whole wheat flour, second, I switch up the herbs, I have used fresh rosemary, dried italian herbs, etc. and each is different and all good! Third, I use my kitchen aid mixer from the start and let it do the work, so don't hardly knead it at all. So easy and takes 10 min. from start. I don't worry about getting a circle, mine are all different shapes, but who cares! These are wonderful bases for pizza too.
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