YIELD: 6 TO 8 FLATBREADS

1½ cups water

½ tsp. dry yeast

4 cups all purpose flour

1 tsp. kosher salt

couple turns cracked black pepper

½ tsp. ground fennel seeds (toasted)

½ tsp. ground cumin (toasted)

2 Tbsps. extra virgin olive oil

1. Place water in a small pot and heat to temperature between 105°F and 115°F.

2. Place yeast in a small bowl, cover with warmed water and let sit to activate for 5 minutes.

3. Add 2 cups of flour to this mixture to form a sponge.

4. Cover this sponge in a bowl with plastic wrap and place in a warm spot for one hour. It should double in size.

5. After the hour has elapsed slowly add the additional 2 cups of flour to form a dough.

6. Add salt, fennel seeds, black pepper and cumin, kneading the dough a couple of turns counter clockwise.

7. Place mixture in a new bowl and massage with olive oil. Cover and place back in a warm spot to rise another hour.

8. Portion balls weighing 2.75 oz.

9. Roll out each ball to desired thickness either with a pasta machine or with a rolling pin on a well floured surface.

10. Once rolled out, coat both sides with an additional teaspoon of olive oil and place on a hot grill, charring both sides for a minute or so on each.

11. After charring on the grill you can add whatever toppings you desire and place in a hot oven to meld all the flavors together.

Photo and Recipe: Executive Chef Jared King/The Morgan Library & Museum, New York, NY