flatbread

DISCLAIMER: this post has absolutely nothing to do with the fabulously red vegetable slicer pictured in the last post. Sorry!

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My first encounter with flatbread, was an intolerable ad for the golden arches’ newly invented chicken flatbread in Vancouver in 2003. I thought it was a weird cross between a tortilla and a pizza and vowed never to try it. However, the donna hay magazine that already brought you potstickers, had a recipe for flatbread in it as well which I tried. And liked.

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Flatbread tastes like a cross between focaccia (a word the germans love to pronounce for some reason, saying with a lot of emphasis on the tchia at the end!) and emerican style pizza. The yeast dough is made with milk, and uses more of it than you would use water to make pizza dough. Meaning, the flatbread gets very doughy and chewy and tasty! I could get all poetic about how pillowy and and savoury and whatevery it was, but I’ll let you find out for yourself.

Our flatbread was topped with some thyme and lemon marinated mozzarella (which I marinated for all of 5 min, due to my permanent lack of TIME!) and it was so good, it was still tasty eaten cold in my office the next day! You could use any kind of simple topping, although I wouldn’t really use it as a base for anything saucy, rather something simple (Donna, my high priestess of all things caloric, suggests using caramelised shallots or simply salt and rosemary).

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Flatbread topped with Marinated Mozzarella

adapted from donna hay magazine
prep time: 30 min, active time: 10 min, baking time: 15-20 min,


for the dough

2 tsp of active dry yeast
1 tsp of sugar
1 1/3 cup of lukewarm milk
2 1/2 cup of white flour

1 tsp salt
1 tbsp of oilve oil and more for brushing

silicon mat / parchment paper

In a small bowl combine the yeast, milk and sugar and set aside in a warmish place until bubbles rise to the surface – about 5 min.
Preheat the oven to 180°C and line a baking sheet with a silicon mat or parchment paper. In a bigger mixing bowl, combine the flour, salt, olive oil and the yeast mixture and knead with a handmixer fitted with dough hooks. Add some extra flour if the dough is too sticky. When you have reached an elastic consistency, cover the bowl with a clean towel and let rest until doubled in size – about 20 min.

Press the dough to about 1.5 c thickness onto a your baking tray covered with the silicon mat or parchment paper. Brush with oil and / or the topiing of your choice. Bake for 15-20 min or until golden. Serve warm.

For the Mozzarella

1 ball of buffalo mozzarella packed in brine
2 tbsp of lemon zest
2 tbsp of fresh thyme
about 1/4 cup of olive oil

Tear the mozzarella into small pieces and place in a shallow plate or bowl. Add the thyme and lemon zest and cover with the olive oil. Leave to rest until ready to use. It should keep for a couple of days covered and refrigerated. The flavors intensify with time.

For more immediately intense flavors, you could infuse the olive oil with the lemon zest and thyme by putting them with the oil in a shallow frying pan and gently heating it up for a couple of minutes. Don’t forget to cool down the oil before you add it to the mozzarella or you’ll end with a gloppy mess!

8 Responses to “flatbread”

  1. Sara Says:

    Finally!! Tried this wonderful recipe M. served for lunch last time we visited Berlin on a pizza-dough-basis – and must agree: the flatbread doughy-chewiness is definetely what you want here!
    Lucky I happened to drop in here again – my subscription seems not to have worked or I’d have been notified.
    To M.: wonderful page – fun, makes my mouth water and inspires me to cook more healthy… if you don’t look to closely at all the chocolate ambulances.
    Please give me more!!

    P.S.: Found a picture of a late-night cake-baking-session at Helmholtzstrasse the other day…

  2. 13desserts Says:

    Thank you Sara! I had to think of our lovely lunch with H. and J. the day I remade theflatbread, and I really want to see the photo of the late night baking session…
    I think I even remember what it was (a spice cake to bring to my last day as an intern at the DT in berlin!)

    I will try to keep the chocolate ambulances to a minimum for all our healths sake.

  3. Sharona May Says:

    Looks fabulous!

  4. fj Says:

    Nothing since the 1st of June? What happened in the mean time? You didn’t cook? You didn’t eat? Please make an effort, we are all hungry to seeing more! Just forget about “la croisière s’amuse”!!

    JB (who was in touch with your two baby-sitters tonight… Were they allowed to drink beer from your fridge?)

  5. 13desserts Says:

    JB, in the meantime, we have visitors who are fond of takeout food. I am making efforts, although not necessarily on the food side of the visit! However, I have a tarte aux fraises that I have been meaning to share with you, if only I had more time or a better computer! The babysitters allowed themselves plenty of beer BTW! See you saturday…

  6. Tim Says:

    Looks great! If only my mixer wasn’t temporarily out of commission, that looks like a nightmare to knead by hand.

  7. 13desserts Says:

    Thanks Tim! Mixing the dough by hand is probably not too bad, but pretty messy, since the dough is more on the wet side.

  8. Franz of foodieholicme Says:

    looove the cheese!!!

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