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Charred Seeded Flatbread with Cucumber, Cilantro, and White Anchovy

Charred Seeded Flatbread with Cucumber, Cilantro, and White Anchovy

Charred Seeded Flatbread with Cucumber, Cilantro, and White Anchovy

Here's a smashing first course/light lunch/party fare to keep things summery. Serve with chilled rosé or gin martinis, ideally outdoors.

2tsp active yeast
1tsp sugar
2c all-purpose flour
1.5 teaspoon coarse salt
1c water (give or take about 1/4c)
1/2 tsp whole cumin seeds
1/2 tsp whole caraway seeds
1/2 tsp whole fennel seeds
1 tsp whole sesame seeds
1 tsp poppy seeds
1tbsp olive oil

Mix the dry ingredients in a big bowl. Stir in the water and oil. Knead until a soft, silky dough forms (add a little more water if necessary– the dough should be soft). Let it raise in a warm spot for an hour. (if possible, make this a day ahead; after the original hour of raising, put it in a ziploc in the fridge overnight. When you're ready, just take it out at least 30 minutes before you plan to use it). 

Meanwhile, make the salad:

1 english cucumber, sliced thin
1tsp minced red onion (optional– DONT use too much!)

A nice handful of fresh cilantro
The juice of half of a lemon (to taste)
2tsp dijon mustard
a good bunch of fresh black pepper
a bit of salt (careful, the anchovies will be salty)
a healthy glug of nice green olive oil

and

2 or 3oz of fat lovely white anchovies, torn into big chunks. (If you can’t find white anchovies, make your own. **blogpost to follow.** If you don’t wanna, use very high-quality sardines. DON’T use those oily brown anchovies. Those are meant mostly for pasta sauce, as far as I'm concerned.)

Mix everything together and let it sit ’till you’re ready.

Heat a cast-iron skillet or griddle pan until blazing. Punch down the dough and gather it into a ball. Break it into equal pieces, each about the size of a small orange. Roll, stretch, poke, pull, and punch it into a flat disk-ish shape, about 1/2inch thick - circular, generally, but honestly the shape doesn't matter at all. "Flat" is your only major goal. That's why they call it "flatbread."

Lay it in your hot pan and pan-grill until there are a few nice toasty blackened spots. Flip ‘er over and do the same to the second side. Place one flatbread on a plate/cuttingboard/platter. Top with a big pile of your salad. Slice into quarters. 

"A dessert without cheese is like a beautiful woman who has lost an eye," and other wisdom

Eat More Snails.

Eat More Snails.