Flatbread With Dukka
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Whole Hazelnuts1.5 tbsps
Sesame Seed1 tsp
Cumin Seed1 tsp
Thyme Leaves (fresh)1 tsp
Fine Sea Salt1 tsp
Black Peppercorn3 cup
Water (warm 105 - 115°f)1 tbsp
Mild Honey1 tsp
Salt1 tbsp
Olive OilDirections:
1
) Add 2 cups flour, salt, and oil and beat at medium speed until incorporated
2
Make dukka: Pulse all dukka ingredients in a food processor or an electric coffee/spice grinder until very finely ground, about 3 minutes (do not grind to a paste)
3
Pulse all dukka ingredients in a food processor or an electric coffee/spice grinder until very finely ground, about 3 minutes (do not grind to a paste)
4
Make flatbread: Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks' note below if you don't have a stand mixer) and let stand until foamy, about 5 minutes
5
(If mixture doesn't foam, start over with new yeast
6
) Add 2 cups flour, salt, and oil and beat at medium speed until incorporated
7
Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes
8
Transfer dough to a large oiled bowl and cover with plastic wrap
9
Let rise in a warm, draft-free place until doubled in bulk, about 2 hours
10
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F
11
Punch down dough and transfer to a lightly floured surface
12
Divide dough in half and let stand, covered with plastic wrap, 10 minutes
13
Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle
14
(Dough will be very thin
15
) Transfer dough to 1 of shallow baking pans
16
(Repair any tears in dough by pinching together
17
) Repeat with second piece of dough, transferring it to second baking pan
18
Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total
19
Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife
20
(Centers will be crisp
21
) Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks' note below if you don't have a stand mixer) and let stand until foamy, about 5 minutes
22
(If mixture doesn't foam, start over with new yeast
23
Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes
24
Transfer dough to a large oiled bowl and cover with plastic wrap
25
Let rise in a warm, draft-free place until doubled in bulk, about 2 hours
26
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F
27
Punch down dough and transfer to a lightly floured surface
28
Divide dough in half and let stand, covered with plastic wrap, 10 minutes
29
Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle
30
(Dough will be very thin
31
) Transfer dough to 1 of shallow baking pans
32
(Repair any tears in dough by pinching together
33
) Repeat with second piece of dough, transferring it to second baking pan
34
Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total
35
Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife
36
(Centers will be crisp)