While a cast iron griddle is great for pancakes and quesadillas, it also makes an excellent vessel for cooking flatbreads. This dough recipe is adapted from The New York Times substituting spelt for the all-purpose flour. Once baked, top it with roasted asparagus and the herb-sesame blend called za’atar. Garnish it with plain Greek yogurt, labneh or goat cheese and preserved lemons. Or embellish it your own way!
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 212-inch flatbreads
1cup (3 1/2 ounces)spelt flour
1/2cup (2 1/8 ounces)all-purpose flour
3tablespoonsextra-virgin olive oil, divided
1poundfresh asparagus, sliced in half lengthwise if thick as your fingerorganic
1lemon, cut in halforganic
To make the dough, mix the spelt flour, all-purpose flour, yeast and salt in a mixing bowl. Add 1/2 cup warm water and stir to make a stiff dough. If it is very dry, add 1 tablespoon of water at a time until the flour is moistened. Cover the bowl with plastic wrap and let the dough rise for 1 hour.
Uncover the dough and knead it until it is smooth and satiny, about 5 minutes. Recover the dough and set it aside while you prepare the asparagus.
Preheat the oven to 450 degrees F. Toss the asparagus lightly 1 tablespoon of the olive oil arrange in a single layer on a cast iron griddle. Roast it begins to brown in spots, 8-10 minutes. Transfer to a plate, then wipe out the skillet with paper towel and return it empty to the oven rack.
Meanwhile, cut the dough in half. Working with one piece of dough at a time, roll it on a lightly floured surface into a round or rectangle (depending on the shape and size of your griddle) about 1/4-inch thick. (A uniform shape does not matter.) Brush it with olive oil and repeat with the other piece of dough.
Open the oven and use oven mitts to transfer the griddle to a trivet. Lift one of the flatbreads with both hands and center it over the griddle, then let it drop into the hot pan. It may slope up the sides. Return the griddle to the oven and bake until puffed and browned, about 8 minutes.
Remove the griddle from the oven to the trivet, and use an offset spatula to lift the flatbread from the skillet onto a cutting board. Repeat the baking and topping with the remaining dough.
While the second flatbread bakes, arrange half of the asparagus over it flatbread and sprinkle evenly with the za’atar. Cut into serving pieces with a sharp knife or pizza cutter. (Just fix the asparagus if they slip off the flatbread.) Repeat with the second flatbread, serving with additional toppings as desired.