- Mix all the ingredients together to a smooth, well-kneaded ball
- Place the dough into a bowl, cover with plastic and leave to rest at room temperature for at least 8 hours
- Divide dough into 60 gram balls
- Flatten with your palms, then use a rolling pin to roll the dough out into a flat thin disc
- Lightly water the rim, and place any desired filling onto the lower half. Fold the top half over to seal
- Bake in a very hot oven (at least 600°F) until the bottom shows brown spots (1 or 2 minutes)
- Flip and bake for about 1 more minute
- Cover with cloth to keep pliable. Slide the cloth into a plastic bag
- The flatbreads can be baked ahead of time for later reheating
- To reheat: cover in aluminum foil and bake for about 5 minutes
- You don’t have to round those quite as tight as the Lebanese flatbread. Light-rounding (just a few seconds) works fine.
- When the dough has relaxed, turn it into a nice little disc in your hands then use a rolling pin to make it a 6-inch circle (start with circle and stretch it to an oval, then turn in 90° and stretch into an oval again)
- Brush or spray bottom half of the disc lightly with water (more isn’t better!)
- Fill and make sure you get a good seal. Make sure it is dry.
- If baking in a home oven, bake at 500° F and flip the flatbreads.
The possibilities for fillings are practically unlimited. Below are the two Jeff demoed during the workshop.
- 2 tbsp extra-virgin olive oil
- 2 cloves of garlic, chopped
- 1 medium onion, chopped
- 1 green pepper, chopped
- 1 or 2 jalapeño pepper, chopped
- 2 tsp cumin seeds, toasted
- 2 tsp coriander, ground
- 2 tsp fennel seeds
- ½ tsp salt
- Dried red pepper, hot (to taste)
- 1 28-oz can of plum tomatoes
- Parsley, chopped (to taste)
- Heat the olive oil
- Add the garlic, onion, green pepper and jalapeño pepper
- Sauté until onion is translucent, about 6 to 8 minutes
- Add the cumin, coriander, fennel, salt and red pepper, and mix it all together
- Add the plum tomatoes and cook until it thickens somewhat, stirring often
- Add the chopped parsley. Check for seasoning
- Cool the topping (it can be made up to 3 days ahead)
- Spread lightly on the bottom half of a disc of flatbread. Fold the top over and bake as per the instructions above
Note: Baked flatbreads can be kept in foil and reheated. Any leftover filling can be used in casseroles, eaten with pasta, etc.
- 1 jalapeño pepper, chopped
- 2 scallions, chopped
- 8 oz. feta cheese
- Cilantro leaves, to taste