Our garden was full of radishes. We roasted them for dinner in place of potatoes, threw them in with salad, ate them sliced and diced with eggs and then they made it on to these satisfying flat breads. After all of these iterations of radishes, I appreciate them more than ever. I like making flat breads because pizza seems like more of an event to me. One where I like to let the dough ferment in the fridge for a few days. Flatbreads let me practice some impatience, I just make the dough, wait two hours or so, and then I get started. I broiled these for a bit on both sides first, and then placed the toppings on them. I’m not sure if that was necessary, so maybe experiment both ways. The flat breads were the perfect expression of the ingredients from our garden and the farmer’s market, simple and easy and tasty and lovely as leftovers as well.
1 tsp yeast
3/4 cup warm water
2 tsp coconut palm sugar
2 tbsp olive oil
4 tsp heavy cream or yogurt (whatever you have on hand)
2 cups sprouted whole-wheat flour
1 tsp sea salt
1/8 tsp baking powder
Mix the yeast, 1 tsp of sugar and water in a small glass. Let the mix sit out until bubbling a bit, about 30 minutes.
In a separate bowl, mix the flour, 1 tsp sugar, baking powder, salt & flour.
After 30 min add the oil & cream to the glass, then incorporate the wet & dry ingredients.
Mix well by hand, then cover and let sit in a warm place for about two hours or so.
1 onion, caramelized
1 can anchovies
Maldon sea salt
1 handful radishes, sliced thin
1 handful kale, pea shoots & parsley, chopped
sea salt & pepper
In a small bowl, mix the radishes, kale, pea shoots and parsley with a drizzle of olive oil, squeeze of lemon juice, and grind of sea salt & pepper. Set the marinated veggies in the fridge while the flatbread rises.
Set your oven to high broil.
Form 8 small balls out of the dough, and roll out into long ovals on a floured surface.
Preheat a large cast iron or pizza stone in the oven, remove it, spread a handful of cornmeal on the surface, and place a few pieces of flatbread on the pan.
Broil the flatbread on one side for 3-4 minutes, until blistered, then flip and broil briefly on the other side. Remove from the oven, place desired toppings on the dough, and broil until nicely crisped.
Serve with cracked red pepper, olive oil, basil & flaky smoked sea salt.