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Spicy Tomato-Filled Tunisian Flatbreads

Susan Reid · kingarthurbaking.com · Original

Flatbreadinferred from the title

DietVegan. 16 ingredients checked.

Against 5,130 pizza recipes

Flatbread style, 48% hydration: drier than 91% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.

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Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')

Tradition: 400 to 500°F bake (this recipe: 500°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour

473g

Water

227g

Hydration

48.0%

Salt

2.9%

Yeast

n/a

Oil

8.2%

Sauce

411g

Cheese

n/a

Dough weight

753g

Process

Bake temp

500°F / 260°C

Bake time

5 to 7 min

Oven

home standard

Surface

stone

Ingredients (7)

  • flourKing Arthur Unbleached All-Purpose Flour3 cup · 360g
  • flourKing Arthur Golden Wheat Flour1 cup · 113g
  • oilvegetable oil2 tbsp · 25g
  • salttable salt2 tsp · 12g
  • waterwater1 cup · 227g
  • oilolive oil1 tbsp · 14g
  • sauce tomato1 can diced tomatoes411g

Toppings (9)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesearlic clove
  • over cheeseonion1 cup · 156g
  • over cheesechopped bell pepper1/2 cup · 57g
  • over cheese1 small jalapeño pepper
  • over cheesetoasted cumin seeds1 tsp · 4.2g
  • over cheeseground coriander1 tsp · 4.2g
  • over cheesefennel seeds1 tsp · 4.2g
  • over cheese1/4 to 1/2 teaspoon red chili flakes1/4 tsp · 1.1g
  • over cheeseparsley1/4 cup · 6g

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