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Quick Flatbread with Three Toppings
PAIR WITH
Dukkah:
Persian Yogurt, Lentil, and Bulgur Soup with Browned Herb Butter
(PAGE 62)
Olive and Pecorino:
Broken Pasta and Bean Soup
(PAGE 71)
Anchovy Butter:
Crab, Halibut, and Squid Cioppino
(PAGE 78)
This flatbread dough is leavened with baking powder and enriched with olive oil and full-fat yogurt. The yogurt makes it a dream to knead and roll out, and if the stars all align correctly, you’ll end up with a great big puffed-up bread that resembles a pita on steroids. Place it on a big platter in the center of the table, and invite your family to tear off pieces to dip into soup, surrounded by billows of steam escaping from the bread
.
This flatbread is great simply brushed with good extra-virgin olive oil and sprinkled with sea salt (it’s more likely to puff up dramatically prepared this way). But I also love to dress it up a bit with anchovy-garlic-herb butter; or sprinkle it with the beguiling blend of nuts, seeds, and spices called
dukkah
; or give it an Italian spin with a bit of fresh sheep’s milk cheese and olives. It all depends on the soup I’m going to serve it with. This bread really is best straight out of the oven, so have your soup ready to go before you slip the flatbread into the oven
.
MAKES
1
LARGE FLATBREAD
SERVES
4 TO 6
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
1
1
/
4
cups [175 g] all-purpose flour, plus more as needed
1
/
2
cup [70 g] whole-wheat flour
3
/
4
tsp baking powder
1
/
2
tsp sea salt
1 Tbsp extra-virgin olive oil
1 cup [240 g] full-fat plain Greek yogurt
2 Tbsp coarse cornmeal
Dukkah, Olive and Pecorino Topping, or Anchovy-Garlic Butter
(see page 137; optional)
1.
Place a pizza stone or heavy, rimless baking sheet in the center of the oven and preheat to 450°F [230°C].
2.
In a large bowl, whisk together both flours, the baking powder, and salt.
Add the olive oil and stir with your fingers until the mixture looks like crumbly granola.
Add the yogurt and stir with a wooden spoon until the dough comes together.
Transfer the dough to a lightly floured surface and knead for 3 minutes, or until smooth, adding flour as needed to keep the dough from sticking.
(Alternatively, mix and knead in a stand mixer fitted with a dough hook or a food processor fitted with the dough blade.)
3.
Roll out the dough into a 15-in [38-cm] round.
No need to be perfect here; just a generally circular shape is fine.
Sprinkle a pizza peel or the back of a baking sheet with the cornmeal.
Place the dough on the peel (it’s fine if it’s hanging off the edges just a little).
Top with 3 Tbsp of the dukkah, or all of the olive and pecorino topping, if using (but hold off on the anchovy-garlic butter option).
Gently press the topping into the dough.
Open the oven door and slide the flat-bread onto the preheated pizza stone or baking sheet with a decisive jerking motion.
Bake until the bread is puffed and golden brown, about 10 minutes.
Brush the bread with the anchovy-garlic butter, if using.
4.
Transfer the flatbread to a large platter and place in the center of the table immediately.
Serve family style, inviting diners to tear off pieces of the bread with their fingers, or cut into wedges before serving.
Dukkah
MAKES 1 CUP [140 G], ENOUGH FOR 5 FLATBREADS
Toast 2 Tbsp coriander seeds and 2 Tbsp cumin seeds in a dry sauté pan over medium-low heat until aromatic, about 3 minutes. Grind the spices with a mortar and pestle or in a clean spice grinder. Transfer to a small bowl and add
1
/
2
cup [70 g] toasted and finely chopped hazelnuts,
1
/
4
cup [35 g] toasted sesame seeds, 1 tsp dried marjoram, 1 tsp dried mint,
3
/
4
tsp sea salt, and
3
/
4
tsp freshly ground pepper. Store in an airtight container at room temperature for up to 2 weeks.
Olive and Pecorino Topping
MAKES
3
/
4
CUP [110 G], ENOUGH FOR 1 FLATBREAD
In a small bowl, combine
1
/
4
cup [40 g] chopped pitted kalamata olives with
3
/
4
cup [70 g] grated pecorino fresco (or other mild, semi-firm sheep’s milk cheese), and 2 Tbsp chopped fresh basil leaves. Use immediately.
Anchovy-Garlic Butter
MAKES
1
/
3
CUP [80 G], ENOUGH FOR 1 FLATBREAD
On a cutting board, mound 1
1
/
2
Tbsp fresh Italian parsley leaves, 1 Tbsp fresh dill, 2 oil-packed anchovies,
1
/
2
small peeled garlic clove, and
3
/
4
tsp finely grated lemon zest and work with a chef’s knife until the garlic is very finely chopped. Transfer the herb mixture to a small bowl and stir in 2 tbsp [30 g] room-temperature unsalted butter and
1
/
2
tsp freshly squeezed lemon juice. Season with sea salt and freshly ground black pepper. Store in an airtight container in the refrigerator for up to 1 week.