"This harissa-infused dough makes enough for three large flatbreads. I always like to have extra dough balls in the freezer because they complement various live-fire dishes (and make great pizzas and breadsticks). If you don't have '00' Italian Flour, you can use all-purpose flour, but you may need to add roughly 10% more water. My son Carter, my photographer and sous-chef, said this recipe was his favorite grilled flatbread ever. High marks!"
Recipe and photos from Chef Barry Jarvis from Food Super Powers
Ingredients
4 cups 00 wheat flour
1 1/2 cups water
1 tablespoon honey
1 tablespoon kosher salt
1 teaspoon active dry yeast
2 tablespoons PUR Spices Spicy Harissa plus more for brushing the dough
-
Mix the water, honey, and yeast in a bowl and let sit for 5 minutes before adding the Harissa.
-
Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook.
-
With the mixer running, slowly add the water mixture. Run the mixer on medium speed for 5 minutes.
-
Separate the dough into three and stretch and form into balls.
-
Coat the dough balls lightly with olive oil and cover with plastic wrap. Allow the dough to rise for at least 1 hour before using.
-
Hand stretch the dough and place it directly over medium-hot coals. Brush the top of the dough with PUR Spices Spicy Harissa
-
Flip the dough after about 3 minutes and brush the other side with the Harissa. After 2 minutes, flip the dough again. Flip often until the outside of the crust is blistered and crackery enough for you.
-
You can keep brushing with the Harissa if you enjoy more heat.