Ultimate Flatbread Dough
I’m quite certain that the most delicious pizza I have ever had was at age 12, made out of homemade dough, tomato sauce (not quite Ketchup, not quite tomato paste) and sauteed veggies. It was a product of our migrant kitchen, reluctantly trying to fit into the new world order. This homemade pizza-making business started out as an innocent kids’ experiment one evening and turned into weekly rituals.
It wasn’t until my trip to Naples that I realized what real Pizza tastes like, and the pizza I’ve eaten (and enjoyed most) all my life has in fact been a Flatbread of sorts. Recently, I was craving the flatbread of my childhood (but adulterated with avocados, arugula, feta and balsamic).
This recipe was cultivated from several trials and errors in replicating a cross between pizza base and focaccia bread, and I may have just cracked it. The recipe makes enough for two oblong 13″ flatbreads, and it’s easy enough to whip up on Sunday evenings when you’re immersed in blues, craving carbs and something that satisfies your soul in the same go. It is ridiculously simple, can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 weeks.
My two favourite kind of flatbreads happen to be vegetarian. One dressed in all kinds of veggies with a tomato basil or Barbeque base and garnished with crumbled goat cheese, the other is Manakeesh (Lebanese flatbreads with a Labneh base, garnished with Za’atar)