I’ve been on a flatbread kick lately. It’s the perfect easy meal – you can make the dough in advance, and keep it in the fridge for a few days until you need to use it. The topping possibilities are endless too, and can be adapted easily to whatever you have in the fridge. My favourites are always a balance of different flavours, such as this version with smoked duck. It’s lovely with the addition of earthy wild mushrooms and juicy, sweet grapes.
Thanks to my 37 Cooks group and our sponsor, Bob’s Red Mill, and their wonderful organic wheat flours, I’ve now perfected my cracker-crust whole wheat flatbread dough. It’s crispy, thin, and just enough to play a subtle, supportive base-line, letting the notes of your toppings shine!
Smoked Duck Breast & Mushroom & Grape Whole Wheat Flatbread
Measure out dry ingredients (including the yeast) into a bowl, making a well in the middle. Add 3 tbsp warm water and the olive oil, and mix with a fork until combined. If the dough is too dry to incorporate all the flour, add a bit more water.
Turn the dough out onto a clean, lightly floured surface, and knead until the dough is smooth and elastic.
Place into a lightly oiled bowl. Cover and let rise in a warm place for an hour.
Wrap the dough in a piece of cling film and let it sit in the fridge for at least 6 hours (and up to 3 days). This helps the gluten in the dough to relax, making it easy to roll out thinly.
*NOTE: This recipe makes a perfect light lunch size flatbread for one. For a dinner portion, make 1.5 times the recipe or 2x the recipe per person, depending on appetite.
Grated mozzarella cheese
1-2 sprigs fresh thyme
Smoked duck breast (I get mine from The Healthy Butcher; it’s seriously wonderful)
1 tbsp Marsala wine
1 tsp olive oil
Red grapes, halved
Preheat the oven to 475F, with a pizza stone on the middle rack.
On a piece of parchment paper, roll out the flatbread dough to between 1/16″ and 1/8″.
Marinate mushrooms in the Marsala wine for a few minutes.
Place a pan over medium heat and add the olive oil. Add mushrooms and marsala wine and cover, cooking just until all the liquid has been absorbed. Remove from heat.
Sprinkle mozzarella evenly over the dough.
Remove the thyme leaves by running your index finger and thumb in the opposite direction of the leaves (from top to bottom of the sprig), and sprinkle the leaves over the cheese. Discard the stems.
Add the duck breast, mushrooms and grapes.
Transfer the flatbread (including the parchment paper) onto the pizza stone. Bake for 16-18 minutes, until cheese is bubbly and dough edges are golden.
If you want more flatbread variations, here’s a prosciutto, peach and queso fresco version – over on the 37 Cooks blog!