Whole fennel and anise seeds baked into and onto these flatbreads give each bite a little crunch. With a cool topping of thick, tangy labne and crisp raw onions, these are satisfying enough to be a light lunch on their own.

Fennel and Marjoram Flatbreads with Labne and Onion

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Servings/Yield

Makes 8

Author:

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Image of Fennel and Marjoram Flatbreads with Labne and Onion

Ingredients

Spice Blend

21⁄2 teaspoons fennel seeds (5 grams)
11⁄2 teaspoons anise (5 grams)
21⁄2 teaspoons ajowan (21⁄2 grams)
1 tablespoon plus 2 teaspoons dried marjoram (21⁄2 grams)
Mix the fennel, anise, ajowan, and marjoram together.

Flatbreads

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
1 cup labne or Greek yogurt (210 grams)
1 cup of thinly sliced red or yellow onion

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Directions

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.
Allow the flatbreads to cool so they are no longer hot to the touch.
After the flatbreads cool, spread with 1 cup labne or plain Greek yogurt (210 grams). Divide 1 cup very thinly sliced red or yellow onions evenly over the tops and drizzle with olive oil. Sprinkle with the remaining spice blend and a generous pinch of salt.