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
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Place water in a small pot and heat to temperature between 105°F and 115°F.
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Place yeast in a small bowl, cover with warmed water and let sit to activate for 5 minutes.
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Add 2 cups of flour to this mixture to form a sponge.
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Cover this sponge in a bowl with plastic wrap and place in a warm spot for one hour. It should double in size.
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After the hour has elapsed slowly add the additional 2 cups of flour to form a dough.
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Add salt, fennel seeds, black pepper and cumin, kneading the dough a couple of turns counter clockwise.
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Place mixture in a new bowl and massage with olive oil. Cover and place back in a warm spot to rise another hour.
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Portion balls weighing 2.75 oz.
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Roll out each ball to desired thickness either with a pasta machine or with a rolling pin on a well floured surface.
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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.
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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
