This multilayered flatbread is made by spreading the dough with the filling, then folding, rolling, and cooking quickly on both sides on a hot cast-iron griddle or stone. I love to serve them as an appetizer and often add a bit of salty crumbled cheese such as sheep’s milk feta to the filling.
Recipe information
Yield
makes 8 flatbreads
Ingredients
Preparation
Step 1
Prepare a hot fire (475°F) in a wood-fired oven or grill.
Step 2
Sprinkle the yeast over the warm water in a small bowl and stir to dissolve the yeast. Let stand until foamy, about 5 minutes. Stir the 2 cups flour and the 1 teaspoon salt together in a bowl. Add the yeast mixture, gradually working it in with your hands to make a slightly sticky dough. Knead briefly on a lightly floured board, dusting with flour as needed, then cover with an inverted bowl and let rest for 15 minutes. The bowl will create a warm environment for the dough to rise slightly.
Step 3
Mix the onion, parsley, butter, spices, salt to taste, and cheese together in a bowl. For additional flavor, brown the chopped onion on the griddle or in the oven before mixing with the other filling ingredients.
Step 4
Moisten your work surface and hands with olive oil and divide the dough into 8 equal portions. Shape each into a ball. Working with 1 ball at a time, flatten into a very thin square. If the dough is elastic and wants to spring back, let it rest for a few moments, then try again. The square should be as thin as you can make it without tearing. Spread some of the filling over the dough. Fold it in thirds like a letter. With a short side nearest you, fold the bottom third toward the center, then fold the top third under the center, accordion-style, to make a small square. Repeat with the remaining dough.
Step 5
With oiled hands, pat and stretch each small square into a 5-inch square. You may use a rolling pin for this if you choose. The square should be as thin as you can make it without tearing the dough.
Step 6
Preheat a cast-iron griddle to medium high heat in the oven or on the grill. Grease it lightly with oil. Place half of the flattened squares of dough on the griddle and cook on both sides until golden brown, about 2 minutes per side. Transfer to a wire rack and repeat to cook the remaining breads. Serve warm.
