Sfeha Flatbreads

These flatbreads are delicious with a salad as a meal, or more commonly as an appetizer or snack. They can be made 3-inch individual-sized or larger flatbreads like small (12-inch) pizzas. To make ahead, fully bake thesfeha, cool completely, then wrap and freeze in freezer bags. Reheat the sfeha wrappedin foil to prevent them from drying out, at 300° F. Hold off on adding garnishesuntil just before serving.

Auther: Maureen Abood

INGREDIENTS

FOR THE DOUGH:

1 tablespoon active dry yeast

1 cup warm water (105° F), divided

3 cups unbleached, all-purpose flour

1 teaspoon kosher salt

1/4 cup extra-virgin olive oil, plus more to coat the bowl

2 tablespoons laban, or plain whole milk yogurt

FOR THE TOPPING:

1/2 pound ground beef, 80-90% lean

1 small yellow onion, finely diced

1 tablespoon pomegranate molasses

1 tablespoon laban, or plain whole milk yogurt

1 tablespoon tahini

1 tablespoon tomato paste

1 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon cinnamon or Lebanese 7 Spice

FOR THE GARNISHES:

1/3 cup toasted pine nuts

1/4 cup pomegranate seeds

Handful flatleaf parsley or mint leaves, or a combination, finely chopped

INSTRUCTIONS

1. To make the dough, in a small bowl stir the yeast with 1/4 cup of the warm water until dissolved. Set aside until creamy and frothy/bubbly, about 10 minutes.

2. Mix the dough in a stand mixer fitted with the dough hook attachment, or by hand. In a mixing bowl, whisk the flour and salt. On low speed or by hand, slowly add the remaining 3/4 cup water, olive oil, yogurt, and proofed yeast mixture. Beat until a ball of dough forms, then increase speed to medium and knead for about 3 minutes, or 5 minutes by hand on the counter.

3. Coat another medium bowl lightly with olive oil. Place the dough in the bowl and cover with plastic wrap (not touching the dough). Cover with a kitchen towel and set aside to rise in a warm spot for 1 hour.

4. Meanwhile, make the topping. In a medium bowl with clean hands, blend together the meat with the diced onion, pomegranate molasses, yogurt, tahini, tomato paste, garlic powder, salt, and cinnamon or 7 Spice.

5. Once the dough has risen, place one oven rack in the lower third of the oven and one in the upper third adn heat the oven to 450° F. Line two sheet pans with parchment, silpats, or foil.

6. Divide the dough in half. Roll out one half at a time to 1/4-inch thickness. If cutting into 3-inch circles, cut out the circles, form a ball with the remainder and repeat with remaining dough.

7. Carefully transfer the larger or smaller dough circles to a lined sheet pan. Place tablespoons of the meat mixture around the top of the larger dough piece or just under a tablespoon per 3-inch circle.

8. Flatten, spread, and push the meat into the surface of the dough with your fingertips, reaching all the way to the very edge of the dough. Leave some spacess thin or somewhat free of the meat across the top.

9. Bake on the lower rack for about 7 minutes, then move to the top rack and broil on low for about 2 minutes, or until the dough is golden.

10. Remove from the oven to a cooling rack. Cover the top of the sheet pan with hot sfeha with a clean kitchen towel, to keep the sfeha soft.

11. To serve immediately, garnish with toasted pine nuts, pomegranate seeds, and chopped parsley. Cut the larger sfeha into square or pie pieces. To freeze, store in freezer bags, reheat wrapped in foil in a 300° F oven, and do not garnish until just before serving.