A Taste of Coca de Recapte

Spain

Spanish Flatbread

A staple of Mediterranean Spain, the chewy, oblong flatbreads known as coques are the ultimate comfort food for locals and travellers alike. This summery version makes great tapas when cut into small pieces.

 

INGREDIENTS:

1 heaped cup flour

1 level tsp active dry yeast

1/2 tsp salt

1/2 cup extra virgin olive oil, plus extra for brushing

1/2 cup lukewarm water

1 clove garlic, finely chopped

1 large sweet onion, sliced thinly

1 pinch chili flakes

1 large sweet red pepper, sliced thinly

2 small zucchini, thinly sliced

Salt and pepper to taste

4 oz cherry tomatoes, halved

1/4 cup olives, optional

1 tbsp oregano, finely chopped

Extra flour or polenta for baking sheet

 

INSTRUCTIONS:

Preheat oven to 400F.

Stir together flour, yeast and salt in bowl of stand mixer fitted with dough hook. Add oil and water and mix until dough is smooth—about 5 minutes, or 10 minutes if kneading by hand. Cover bowl with tea towel and allow to rise for about 3 hours at room temperature.

Using your fingertips, lightly stretch dough into an oval shape. Brush both sides with olive oil and place on a baking sheet sprinkled with flour or polenta.

Heat remaining olive oil in a pan, add garlic, onion, chili flakes and peppers and cook until al dente. Stir in zucchini and cook for a few more minutes. Season with salt and pepper to taste. Arrange topping over bread and bake for 30 minutes, or until crust is golden brown. Sprinkle with oregano and serve warm or at room temperature.

Serves: 4

Use good quality Spanish olive oil if you can find it. It has a distinct flavour compared to oils from other regions.

A Taste of Naan Pizzas with Spicy Lamb

India

Indian Flatbread

India is arguably the flatbread capital of the world, home to more than 30 different varieties. We turned the popular naan into a savoury, flavourful and spicy treat that will leave you dreaming of the East.

 

INGREDIENTS:

8 mini naans (or 4 regular)

1 small onion, minced

8 oz ground lamb

1 clove garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

1/4 tsp red chili flakes

2 tbsp plain greek yogurt

2 tbsp pine nuts

1/2 cup fresh mint, chopped

1/2 cup fresh cilantro, chopped

1 cup crumbled goat cheese

Salt and freshly ground black

pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 400F.

Place onion, lamb, garlic, spices and yogurt into a medium bowl.

Season with salt and pepper and mix together.

Top naan breads with lamb mixture and sprinkle with pine nuts and goat cheese.

Bake for 10 to 15 minutes, or until lamb is cooked through. Sprinkle with cilantro and mint before serving.

Serves: 4

Cheesy Telitas Flatbread

A Day With Lorena - Breakfast

Recipe by Chef Lorena Garcia.

 

INGREDIENTS:

1 cup Harina P.A.N. or masarepa corn flour

1 cup queso fresco

1/2 cup grated Parmigiano-Reggiano cheese

1 tbsp finely chopped fresh basil

1 tbsp extra-virgin olive oil plus more for shaping, if needed

3/4 tsp kosher salt

Pinch of freshly ground black pepper

Cheesy Telitas Flatbread

 

INSTRUCTIONS:

Place the corn flour, queso fresco, Parmigiano-Reggiano cheese, basil, 1 tablespoon of the olive oil, the salt, and pepper in a large bowl and stir to combine. Pour ¾ cup of water over the mixture and use a wooden spoon to mix the ingredients until they come together into a rough dough ball.

Move the dough to a cutting board and knead for about 10 minutes, until it isn’t sticky anymore and is very malleable, like Play-Doh.

Divide the dough into 8 equal pieces and roll each piece into a ball. Place a 14″ long sheet of plastic wrap on the work surface and lightly coat the entire sheet with nonstick vegetable cooking spray. Set a dough ball on the lower half of the sheet and fold the top half of the plastic over the dough.

Using a tortilla press, a rolling pin, or your hands, press the dough ball into a ⅛” thick disk, which is the telita. Remove the plastic wrap, place the dough disk on a lightly oiled baking sheet, and set aside. Reuse the plastic wrap (regreasing when necessary) to shape the remaining 7 dough balls.

Heat a medium skillet over medium-high heat. Slide a spatula under a telita and flip it int o the hot pan. Cook the disk until it is browned and crispy, 3 to 4 minutes. Flip it over and brown the other side, 3 to 4 minutes longer. Place the telita on a plate and repeat with the remaining dough disks, stacking each on top of the other.

Serve warm either whole or sliced into quarters.

Makes 8 telitas

A Taste of Oaxacan Tlayuda con Chorizo

Mexico

Mexican Flatbread

Spicy and delightfully crispy, Tlayuda is a popular “antojito” or street snack in the Oaxaca region of Mexico.

 

INGREDIENTS:

2 cups canned black beans, drained, liquid reserved

1 tbsp minced garlic

1 small onion, finely chopped

1 tsp ancho chili powder

1 tsp cumin

2 large (12-inch) corn tortillas

1 cup chopped quesillo, queso fresco or feta

1 cup sliced chorizo

1 cup chopped cabbage or iceberg lettuce

1 tomato, cut into wedges

1 avocado, cut into wedges

1 lime to serve, cut into wedges

Salt and freshly ground black pepper, to taste

 

INSTRUCTIONS:

Preheat oven to 450F.

Place drained beans, garlic, onion, chili powder and cumin in a small pan. Cook gently over a medium heat until onion has softened a little. Place drained beans into bowl of food processor along with a little of the reserved liquid. Blend until roughly pureed.

Place tortillas on baking sheet and spread with black bean puree. Sprinkle with cheese, chorizo and bake for about 5 minutes until topping is hot and tortilla is crisp on edges. Top with avocado and tomato. Cut into wedges and serve with lime and fresh salsa.

Serves: 6

A Taste of Prosciutto, Ricotta and Arugula Piadina

Italy

Italian Flatbread

This irresistible street food from the Romagna region of Northern Italy can be filled with everything from Gorgonzola to Nutella, but this prosciutto, arugula, cheese combination is a classic.

 

INGREDIENTS:

3 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 tsp kosher salt

1/2 cup lard or vegetable shortening, at room temperature

1 cup water

1 tbsp extra virgin olive oil, plus more for brushing

1 1/2 cups fresh ricotta cheese

4 cups baby arugula

1 tsp fresh lemon juice

1/4 lb thinly sliced prosciutto, mortadella or salami

Freshly ground black pepper

 

INSTRUCTIONS:

Stir together flour, baking soda and salt in bowl of stand mixer fitted with dough hook. Add lard and water and mix until dough is smooth—about 5 minutes, or longer if doing by hand. Divide dough into 6 balls, wrap in plastic and allow to rest at room temperature for about 30 minutes.

Heat a cast iron skillet or frying pan until very hot. Roll each ball of dough into a circle, about 1/8” thick, and brush both sides lightly with olive oil. Reduce heat to medium and cook dough circles until golden brown on each side.

Spread three of the bread circles with ricotta and season with a little salt and pepper. Arrange prosciutto and arugula on top. Stir together 1 tablespoon olive oil and lemon juice and drizzle over arugula. Top with remaining three bread circles, cut each sandwich in half, and serve warm.

Serves: 6