Flatbread with Dukkah
Dukkah is an Egyptian condiment that is a blend of spices, nuts, and herbs. It's a delicious compliment to flatbread, but it can also be eaten by itself — it's that good. In Middle Eastern street markets, Dukkah is often found portioned out in paper cones that are perfect for snacking.
You can enjoy Dukkah on flatbread with a drizzle of high-quality olive oil, but it's also delicious tossed over mac & cheese, as a final garnish for pretzels, sprinkled on hummus, or served with fresh fruit and yogurt for a light snack.
1 cup milk warmed to no more than 110°F, divided
1 packet or 2 teaspoons active dry yeast
1 teaspoon Turbinado Sugar
2 1/4 cups whole wheat white flour, plus extra for dusting the work surface
1 teaspoon Sea Salt
3 Tablespoons Greek yogurt, plain and unsweetened
2 Tablespoons melted butter
2 Tablespoons olive oil, divided
2 Tablespoons Dukkah
- In a small bowl, stir together 1/2 cup of the warm milk, yeast, and sugar.
- Let stand for about 5 minutes until mixture starts to foam.
- In a large bowl, stir together flour and salt.
- Create a well in the middle of the flour. Add the yogurt, butter, remaining warm milk and the milk/sugar/yeast mixture to the flour well.
- Slowly fold the ingredients together to combine until the dough forms into a ball.
- Lightly dust a work surface with flour. Knead the ball of dough for about 5 minutes. The dough should be slightly tacky; add a little more flour if the dough is really sticky.
- Continue kneading until the dough is smooth. Transfer the dough to a bowl that's been lightly coated with olive oil.
- Cover the bowl with a towel and let rest in a warm place for about 1 hour. The dough should double in size.
- After 1 hour, preheat the oven to 450°F. If you are using a pizza stone or stone baking sheet, you can place it in the oven to heat also, but it needs to heat in the oven for at least half an hour. If using a traditional baking sheet, spray with pan spray to prevent the bread from sticking.
- Punch down the dough and transfer to a lightly floured work surface.
- Divide the dough into 6 equal pieces and roll each piece into a oval shape about 8" x 5".
- Carefully, transfer the bread to the hot pizza stone (you may have to work in batches - we did 2 at a time) and bake about 5 minutes or until bread starts to brown and bubbles for on the top. With tongs, carefully turn the bread and bake for another 3-4 minutes.
- If you are using a traditional baking sheet, you may need a minute or two longer in the oven because the baking sheet was not pre-heated.
- Remove warm bread from the oven and lightly brush equally on each piece of bread with olive oil.
- Sprinkle the Dukkah on the bread and serve warm.
