Skillet flatbreads, spring herbs, and the case for a lazy dinner

The chives came up in the garden sometime in the last week, and the dill wasn't far behind. We stood over the patch like we'd discovered treasure, then went inside and looked at each other — what do you do with herbs this fresh that isn't salad? The answer was bread.

We kept the dough simple: flour, salt, a little oil, warm water, and a handful of minced herbs folded through. No yeast, no waiting for a rise. We divided it into six balls, rolled each one thin, and cooked them two at a time in a hot cast iron skillet, letting them puff and blister and smell like toasted grass and butter.

We ate them warm off the pan, torn in half, dipped in olive oil with flaky salt, with a little ricotta on the side for good measure. The herbs were the whole show — bright green flecks that tasted like the garden smelled.

The lesson was that some dinners don't need a plan. A skillet, some flour, and whatever is growing outside — that's a meal. We'll be making these all spring, with whatever comes up next.

Some dinners don't need a plan — a skillet, some flour, and whatever is growing outside.