Quick Rye Flatbread with Blistered Tomatoes, Ricotta and Zaatar
These delicious and nutty flatbreads are quick to make because they do not require levitation and are versatile because they not only go delicious with endless toppings but they can also be cooked in different ways and stored in the freezer for future eating.
Yield: about 7 flatbreadsFLAT BREAD
• 320g = 11oz All purpose flour
• 80g = 2.82oz Rye flour
• 10g = 2.5 tsp Baking powder
• 6g = 1.5 tsp Salt
• 120g = 4.2oz Yogurt 2%
• 12g = 1T White vinegar
• 188g = 6.5oz Warm water
Toppings per flatbread
• 1.5 cups Cherry tomatoes
• ½ cup Ricotta cheese
• ½ tsp Zaatar
• 3 T Extra virgin olive oil + some extra
• Salt and black pepper
Preheat the oven to 375ºF
In a large bowl combine the two flours, salt and baking powder.
Add the yogurt and mix a bit, it won’t come together at this point so don’t worry about the texture.
Add the vinegar to the warm water and then drizzle into the bowl as you mix with your hands.
Once a dough forms, kneed it for about 3 minutes on your counter and form a ball. Place the dough back in the bowl and cover it with plastic wrap to let it rest.
In the meantime, slice the tip of each tomato where the vine used to attach and then put them on a sheet tray, drizzle some evoo and season with salt and pepper.
Roast in the oven for about 15 minutes or until the skins separate from the pulp. Set aside.
Separate the dough into seven equal pieces or 105g each and shape them into loose dough balls. Pick two balls and set the rest on a sheet tray and cover with a cloth or plastic wrap.
Roll one ball first and then the other. This is just to let one relax after it is stretched.
You can cook the flatbreads in three different ways depending on what you have available or the time you have. On a hot pan, over the griddle or grill or in the oven.
I like cooking the flatbreads on a medium-to-medium hot pan one at a time. I flip them after 2-3 minutes or until dark blisters appear. You’ll see that once you turn it over, the flatbread puffs up and big bubbles form. Once both sides are the same color, simply place them in the oven at 350ºF to finish baking them for just 3 minutes. You can use the exact same process on a griddle or grill.
If instead you want to bake them in the oven, set the oven to 450ºF and place a baking stone on the lower rack. Bake for about 5 minutes or until it has puffed up and the bottom starts to blister like a pizza.
You don’t have to use all flatbreads at once. Once they cool, you can keep them in the freezer and warm them up in a 350ºF oven for about 5-6 minutes when you want to eat them.
Regardless of how you cook them, brush each flatbread with a bit of evoo.
Mix the zaatar with the olive oil.
Top each flatbread with the blistered tomatoes, sprinkle the ricotta cheese over them and a drizzle of the zaatar oil. You can also sprinkle some Maldon salt if you’d like. Enjoy!