Sesame seed chili flatbreadApr 19, 2015Posted by Chef BartPrint
I was digging through recipes this week craving something spicy with a little crunch and a soft chew. Deep within the stacks of my handwritten, tattered pile of unfiled recipes, I uncovered a flatbread recipe I used 20 years ago in a Mediterranean restaurant I was running. Admittedly, we baked these off in a traditional oven for the sole reason of keeping up with demand. We served this bread as a part of the bread service with hummus and a feta cheese dip. I figured that it would be perfect for the Forno Bravo considering the recipe’s original roots hailed from Syria, and though their version is similar to a soft pita, the bread gets baked in long wood burning ovens. This recipe calls for chili flakes and sesame seeds, but the topping can vary based on your desires. Parmesan cheese makes for a wonderful salty punch and fennel seed and sea salt are always favorites of mine. I recommend serving as a flatbread/cracker for dips and pre-pizza noshing.
Hope you enjoy. Until next week, feast well.