Festive Flatbread Recipes

FESTIVE FLATBREAD

Steps:

• Brush a large bowl with oil; set aside. Stir yeast, 1 1/2 teaspoons flour, and the sugar in the bowl of an electric mixer. Stir in 1/4 cup warm water, and let stand until creamy, about 10 minutes.
• Whisk remaining 3 cups flour, the cornmeal, rosemary, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a medium bowl; add to yeast mixture. Attach to mixer fitted with the dough hook. With mixer on low speed, gradually add remaining cup warm water; mix until dough just comes together, adding more warm water, 1 tablespoon at a time, if needed. Continue to mix until dough is smooth and elastic, 5 to 6 minutes more. Turn out onto a work surface; knead 4 times into a ball.
• Transfer dough to oiled bowl; cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Turn out onto a work surface; evenly divide into 12 balls. Transfer to a baking sheet lined with parchment paper; loosely cover with plastic wrap.
• Preheat oven to 400 degrees. Working with 1 ball of dough at a time, roll out on a lightly floured surface to a 4-by-11-inch oval. Brush with oil. Repeat with remaining balls of dough. Fan out each slice of onion. Divide sage leaves and slices of onion, tomatillo, and tomato among flatbreads; season with salt and pepper.
• Transfer 2 flatbreads to a baking sheet. Bake until flatbreads turn golden brown, 12 to 14 minutes. Transfer to a wire rack to cool completely. Repeat with remaining flatbreads.

DATE FLATBREADS

Steps:

• Place dates and saffron in a glass measuring cup or small bowl and add boiling water; let soak until softened, about 1 hour. Puree until smooth using an immersion blender or a food processor. Strain mixture through a fine-mesh sieve and discard solids. Set date puree aside.
• Whisk together flour and salt in a large bowl. Using a fork, stir in egg and 1/4 cup melted ghee and mix until a crumbly dough forms. Mix in reserved date puree with a fork or your hands until the dough starts to come together. On a lightly floured surface, knead dough until smooth and elastic, 2 to 4 minutes.
• Divide dough into 12 equal pieces and knead until smooth. Form into balls and transfer to a parchment-lined baking sheet. Cover with plastic and let rest for 1 hour.
• On a lightly floured surface, use a floured rolling pin to roll one ball of dough into a rough oval, 8 to 10 inches in length. Brush surface with melted ghee, sprinkle with 1 tablespoon chives, and fold bottom third of dough up to the middle of the dough. Then fold top third of dough down over dough until it just touches the bottom edge. Brush surface again with ghee and fold each side in, one on top of the other to make a square. Roll the dough square out, turning several times, to form a rectangle about 5 by 7 inches. Brush both sides with ghee. Transfer to a baking sheet. Repeat process with remaining dough balls.
• Heat a large cast-iron griddle or skillet over medium. Working with one piece of dough at a time, cook until golden brown and bubbling, about 1 minute per side, brushing with more ghee as necessary. Transfer to a plate and sprinkle with salt before serving.