Spiced Skillet Flatbreads

Summer is here, and the last thing I want to do is heat up my oven to make bread. This no-knead flatbread is dead simple and ready in a hurry; I’ve even made it for breakfasts when I was sick of the usual waffle and pancake routine. The basic bread is made with Hawayej, a Yemenite curry traditionally used in soup. Some serving suggestions and variations are below to get you started.

Recipe by Christian Leue

Makes 8 flatbreads

Ingredients

3 cups all purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon Hawayej
3 tablespoons olive oil
1 cup ice cold water

Directions

1. Sift the flour, salt, hawayej, and baking powder together into a large mixing bowl. Sprinkle evenly with the water and oil and stir everything together to form a soft dough that is well incorporated. If the dough is really wet and sticky, add a bit more flour. If it’s crumbly and doesn’t come together, add a bit more water. Do not knead or over mix or the bread will be tough instead of fluffy. Cover with a clean cloth or plastic wrap and let rest for 10-15 minutes.

2. Cover the bottom of a skillet with a thin layer of oil and heat over medium heat. On a floured surface cut the dough into 8 pieces and roll into balls, then roll them with a pin or hand pat into rough circles about 1/4″ thick. Fry for 2-3 minutes on each side or until browned, adding oil as needed (maintain a thin layer in the pan to help cook the breads evenly). Transfer cooked breads to a rack to drain and cool.

Serving Ideas

• Pictured: top with avocado, crispy fried egg, za’atar, peperoncino, parmigiano crumbles.

• Tear a couple breads into pieces and fry in olive oil and za’atar to start a fattoush salad. I like mine with watermelon and sherry vinegar in addition to the usual tomato, cucumber, and gem lettuce.

• From my brother Patrick (also pictured): Top with a salad of sliced cherry tomatoes and pitted cherries marinated in olive oil, rosewater, and lavender, with mint, cilantro, and feta.

Fun to Try

• Substitute Mishmish N.33 for the hawayej and reduce salt to 1/2 tsp, top with strained yogurt or labneh, fresh fruit, and a drizzle of honey and/or pomegranate syrup.

• Substitute Coquelicot N.24 for the hawayej, top with smoked fish (trout or salmon), chopped scallions, capers, and a lemon creme fraiche.

• Other spices in the mix: Cataluña N.22, Lula N.41

Past June Recipes

2017 – Marguerite Cocktail

 

Food image and recipe © Christian Leue

Questions? Contact christian@laboiteny.com