Crispy, Cheesy, Easy: Flatbread | The Jewish Week | Food & Wine

Crispy, Cheesy, Easy: Flatbread

Top a homemade dough with whatever your heart desires.
Crispy, Cheesy, Easy: Flatbread

Slice off a wedge! Amy Spiro

1 12" pizza/flatbread

active: 
30 min

total: 
1 hr 30 min

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Yeast doughs can be intimidating for the home cook, but don’t let their reputation for difficulty stop you from trying homemade flatbreads made from pizza dough. It’s really quite simple to make the dough and as long as you let it rise enough you’re in good shape. If you do want to take a shortcut, most supermarkets sell refrigerated pizza dough and many pizza shops are happy to sell you a lump of their dough. 

I topped this dough with slivers of sweet potato and a sprinkle of feta cheese, but obviously you can swap out a variety of ingredients. There are some toppings you may want to cook first if they won't have time for the short period the flatbread is in the oven. Also, if you don't cut your sweet potato paper-thin you run the risk of it being undercooked. If you want to be on the safe side, you could roast them first for 5 minutes and then add to the flatbread. 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.
 

Nike Paul George PG1

Ingredients

Dough:

1/3 cup water

1/2 teaspoon sugar

1 teaspoon kosher salt

2 teaspoons olive oil

1 cup flour, plus more for dusting

1 teaspoon instant dry yeast

Topping:

1 small sweet potato

about 50g feta cheese

freshly ground black pepper

olive oil

Steps
  1. Mix together the water, sugar, salt and olive oil. Add the flour on top, then sprinkle the yeast on top of the flour. Using the dough hook of a stand mixer or a wooden spoon, mix the dough together until it forms a cohesive ball. Continue to mix or knead by hand until the dough is smooth and elastic, 5-10 minutes. You may need to add slightly more water or more flour to get the right texture. If you poke the dough and it springs back quickly, it has been kneaded enough.
  2. Place the smooth ball of dough in a lightly oiled bowl and cover with a towel. Let it rise in a warm place for about an hour, until it has doubled in size. This time when you poke the dough, it should retain the indentation. On a floured counter, gently deflate the dough, then leave to rest for another 20 minutes.
  3. Slice the sweet potato very thinly – you can use a mandoline or even a vegetable peeler to get paper-thin slices. Roll your pizza dough out on a parchment paper or floured surface to about 1/4” thick - about a 12" circle. Lightly coat the dough in olive oil, then lay the sweet potato on top – you can overlap somewhat but make sure there are no thick chunks or they won’t cook through in time. Sprinkle the feta over the pizza, breaking it up with your fingers. Sprinkle the black pepper on top.
  4. Bake the pizza in a preheated oven to 450°F for 10-13 minutes, until the crust is lightly browned.

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