FLATBREADS

For the Pita

Combine the yeast, water, and flour in the bowl of a stand mixer. Mix to thoroughly combine the ingredients. Cover the bowl with plastic wrap and let the sponge sit at room temperature for 15-20 minutes or until bubbly.

Add the oil, salt, and remaining flour to the bowl. Using the dough hook attachment, knead the dough until homogenous and elastic, about 8-10 minutes. The dough should be able to pass the ‘windowpane test’ at this point.

Transfer the dough to an oiled bowl, cover, and let it proof at room temperature for 1-2 hours or until the dough has doubled in size.

Meanwhile, place pizza steel, ceramic baking tile, or a large rimmed baking sheet on the bottom rack of the oven. Preheat the oven to 500°F. This will give ample time for the pizza steel/baking tile/baking sheet to absorb the heat.

Turn the dough out onto a lightly floured surface. Divide the dough into 6-8 equal pieces, depending on your desired pita size.

Roll the divided pieces into dough balls. Cover the dough with a lightly greased piece of plastic wrap. Allow the dough balls to rise for 20-35 minutes at room temperature until puffed.

Once the dough is ready. Using a small dowel or rolling pin, roll the dough into rounds about ¼ inch thick. Dust with flour as necessary to prevent sticking or tearing.

Working with one round at a time, carefully transfer the dough onto the preheated surface in the oven. Cook each pita for about 2 minutes on each side, the pita should puff while cooking. Alternatively, use a pizza oven set between 550°F- 600°F to cook the pitas.

Transfer the cooked pita to a plate, cover with a clean dishcloth to keep them warm. Let cool for 10 minutes before serving with hummus, tzatziki sauce, tomatoes, cucumber, feta, red onion, and/or falafel.

For the Yogurt Flatbread

Combine the flour, salt, and baking powder in the bowl of a stand mixer. Whisk the ingredients until well incorporated.

Add the yogurt and mix using a dough hook attachment for 8-10 minutes until a smooth and elastic dough forms. If the dough is too big for the mixer, then only knead half of the dough at a time.

Turn the dough out onto a floured work surface.

Divide the dough into 100-gram portions.

On a lightly floured surface, roll out the dough into rounds about ¼ inch thick.

Melt 1 Tablespoon of ghee in large cast iron or carbon steel pan over high heat.

Add the rolled-out dough and cook for 1-2 minutes on each side until browned and bubbled.

Transfer the cooked flatbread to a plate, cover with a clean dishcloth to keep them warm.

Repeat with the remaining dough.

Spread an even layer of pesto on the top of each flatbread. Top with chicken, mozzarella cheese, and parmesan cheese. Bake the pizza in a 600°F pizza oven (or a 500°F oven) until the cheese has melted and has started to bubble.

For the Roti

Combine the flour and salt in the base of a food processor. Pulse until well combined.

Add the water and run the food processor for 2 minutes or until a smooth, elastic dough forms. The dough should pass the ‘windowpane test’ at this point. If the dough is too sticky, knead the dough by hand with a generous dusting of flour.

Preheat a large cast-iron skillet to a surface temperature of 475°F.

Meanwhile, roll a golfball-size portion of the dough out to a round, about 1 mm thick.

Add the roti to the preheated skillet and cook on each side for about 20-30 seconds, until the roti is quite bubbly.

Using tongs, carefully transfer the roti to the open flame, cook until puffed.

Transfer the cooked roti to a plate, cover with a clean dishcloth to keep them warm.

Serve with scrambled eggs, spinach, turkey bacon, swiss cheese, and/or mushrooms.