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This flatbread, which is my take on pita, is tender thanks to the addition of chickpea flour. It also has loads of flavor since it’s flecked with spices inside and topped with them as well.
In this master recipe, the duo of nigella and sesame seeds brings crunch to every bite. Sumac adds a surprising tart note and tints the dough a beautiful shade of pink.
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
1 tablespoon plus 2 teaspoons dried savory (5 grams)
1 tablespoon plus 1⁄4 teaspoon nigella seeds (10 grams)
1 tablespoon white sesame seeds, preferably unhulled (10 grams)
1 tablespoon plus 1⁄4 teaspoon sumac (10 grams)
Finely grind the savory and immediately mix with the whole nigella seeds, sesame seeds, and sumac.
11⁄4 cups lukewarm water (280 grams)
1 packed tablespoon fresh yeast (15 grams), or 21⁄4 teaspoons active dry yeast (7 grams)
3 tablespoons plus 11⁄2 teaspoons sugar (45 grams)
23⁄4 cups all-purpose flour (380 grams), plus more for the work surface
2⁄3 cup chickpea flour (75 grams)
11⁄2 teaspoons kosher salt (10 grams), plus more for sprinkling
2 tablespoons extra-virgin olive oil (20 grams), plus more for greasing and brushing
Whisk the water and yeast with 11⁄2 teaspoons of the sugar (8 grams) in a bowl. Let stand until foamy, about 10 minutes.
Meanwhile, combine both flours, the salt, oil, half the spice blend, and the remaining 3 tablespoons sugar (37 grams) in the bowl of a stand mixer. Add the yeast mixture and knead with the dough hook on low speed, scraping the bowl occasionally, until an elastic and sticky ball forms, about 5 minutes.
Lightly grease a large bowl with oil. Scrape the dough into the bowl and turn it to coat with oil. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in bulk, about 11⁄2 hours. Even better, cover with plastic wrap and refrigerate for up to 24 hours for a more complex and flavorful dough. (If chilled, remove the dough from the fridge and let it stand at room temperature for 1 hour before continuing to step 4.)
Arrange a rack in the center of the oven and place a pizza stone or bak- ing sheet on it. Preheat the oven to 400°F.
Divide the dough into eight equal portions (about 100 grams each). Shape each piece into a smooth ball and place on a lightly floured work surface. Cover with the kitchen towel and let rest for 20 minutes.
Use a rolling pin to roll each ball into a 6-inch-round, 1⁄4-inch-thick disk, flouring only as needed to prevent the dough from sticking to the surface or to the rolling pin. Use a fork to poke a few holes in the top of the dough.
Carefully take out the hot pizza stone or baking sheet from the oven and place two or three dough disks on it, spacing them at least an inch apart. Keep the remaining rounds covered with the kitchen towel.
Bake until the flatbreads are golden brown in spots on the top and bottom and baked through, 8 to 10 minutes. Transfer to a cooling rack and place more dough rounds on the hot pizza stone or baking sheet. Repeat until all the rounds are baked.
When the flatbreads come out of the oven, brush them while they’re still warm with a thin sheen of olive oil and sprinkle some of the remaining spice blend and a little salt on top. Serve warm or at room temperature.