Crisp flatbread. Fruity olive oil. Nutty cheese. Warm honey. Faintly crunchy sea salt. New thyme. I will perchance skip the relaxation of the post, as what else is there to know? That which it’s likely you’ll perchance perchance admire any of those things individually but together: welcome to my most up-to-date dependancy.
This is straight off a restaurant menu, though I’m constantly a bit embarrassed to level out than lest somebody from the kitchen of this impeccable restaurant be reading along at house and in actuality feel insulted by this bastardization of their great efforts. Per chance I obtained all of it flawed. Per chance my reminiscence failed me. Per chance they spent 24 hours kneading the dough to this work of flatbread artwork and I in actual fact ranking the audacity to counsel that which it’s likely you’ll perchance procure a associated greatness from something that comes together in 5 minutes. My just to extol, no longer insult so let’s appropriate call this an approximation of it.
Alex and I obtained to sneak out to a restaurant on 9th Avenue the opposite evening and proceeded to ooh and aah over every single thing on the menu. Severely, request me about the bacon wrapped quail! Actual request me. Oh wait, you don’t must request me attributable to I’ve spoken about nothing else since Wednesday. We’d had satisfactory txakolina (additionally excellent, barely candy, so summery) that we weren’t feeling the necessity for dessert, but decided to procure appropriate one extra thing off the tapas menu and I are looking out for to convey that this is the good summer season non-dessert. It wasn’t designed as dessert then all over again it’s such an magnificent meal-ender (with, perchance, yet one more glass of wine; I admit nothing!) that I needed to search out a technique to piece it with you. And confidently procure some photos before somebody ran off with it.
So I hacked it from my old accepted crisp flatbread recipe, one from Connoisseur (sniffle) three years within the past, to form something contemporary. First, I baked in some nutty cheese on the tip, before adding honey, sea salt (attributable to honey against sea salt is appropriate… appropriate… excellent) and some unique thyme leaves. We ate it hot — promise you’ll luxuriate in it while it’s quiet hot — and marveled on the cheese/salt/honey/olive oil combination that did no longer exist for us before Wednesday, but will now change correct into a staple. Hooray for unique staples.
Twelve months within the past: Mango Slaw with Cashews and Mint and Thai-Vogue Chicken Legs
Two years within the past: Blueberry Boy Bait (P.S. It labored!) and Lemony Zucchini Goat Cheese Pizza
Three years within the past: Watermelon Feta Salad
Four years within the past: Ratatouille’s Ratatouille
Crisp Flatbreads with Honey, Thyme and Sea Salt
Flatbread rotten tailored from Connoisseur; recipe inspired by Salinas
These crackers fit squarely between dinner and dessert. It goes well with a cheese path — oh, wait, you don’t ranking cheese applications with each and every meal at your condominium? Yeah, us neither, yelp — or at a cocktail event and even as a bit summer season afternoon something-something with a pitcher of wine and even as a dessert for parents who attach no longer throw themselves wholly into candy things. The crackers play off the nutty cheese which plays off the slick of honey and faint crunch of sea salt with bits of thyme all the perfect contrivance thru and together they’re even better than the sum of their facets. And so they rob no time to form.
As for the cheese you assert, the restaurant uses a Mahon, which I changed into able to search out, but I daresay which it’s likely you’ll perchance strive any other frail nutty cow milk cheese in its build, and even a provocative salty cheese admire Romano or Parmesan in its build. Sure, that’s a large replace. Largely, it’s just a few flavor which it’s likely you’ll perchance perchance revel in right here.
Makes about 16 flatbreads
1 3/4 cups (7 3/4 oz. or 220 grams) all-cause flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 cup (118 ml) water
1/3 cup (79 ml) olive oil
2/3 to three/4 cup (about 3 oz. or 85 grams) grated Mahon cheese (glance above for replacements)
1/3 to 1/2 cup (79 to 118 ml) honey
1 tablespoon unique thyme
Flaky sea salt equivalent to Maldon
Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.
Jog together flour, baking powder, and salt in a medium bowl. Construct a well in middle, then add water and oil and gradually scamper into flour with a wood spoon till a dough styles. Knead dough gently on a work surface 4 or 5 times. It will in actuality feel rather oily (but appropriate imagine how mammoth your fingers will scrutinize later!).
Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper correct into a longish irregular rustic form; mine had been about 12″x6″. The dough ought to quiet be rolled thin and or no longer it’s loopy oily and likewise you’ll mediate I’ve misplaced my mind suggesting that this may perchance form the relaxation but a multitude, but you’ll glance in a puny while how perfectly ungreasy it bakes up, promise.
Wander rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, till lightly golden. Leaving the oven on, remove tray from oven and instant sprinkle with 1/4 of grated cheese. Bake a further 3 to 4 minutes, till browned at edges and in thinner spots. Eradicate flatbreads from oven a final time, instant drizzle each and every with honey (1 used just a few tablespoon per flatbread, but the restaurant used extra; they had been in actual fact flooded with honey and it changed into magnificent), sprinkle with sea salt and garnish with thyme leaves. Reduce each and every cracker width-practical into 4 sections (about 3″x6″ each and every) with a moving knife. Repeat with last pieces of dough. Encourage warm.
Enact forward: Whenever which it’s likely you’ll perchance be looking out for to arrange these before time for a event, I’d bake them together with the cheese about 1 minute lower than main. Almost at the moment before you’re ready to abet them, re-toast them within the oven and then drizzle on the honey/thyme/sea salt.
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