In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sauteed zucchini and feta.
- 1 1⁄2 tsp. active dry yeast
- 1 1⁄2 cups all-purpose flour, plus more for dusting
- 1 cup fine semolina
- 3⁄4 cup whole wheat flour
- 1⁄2 cup barley flour
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. ground coriander
- 1⁄2 tsp. ground caraway seeds
- 1⁄4 tsp. ground mahlepi (optional)
- 1⁄4 tsp. freshly ground black pepper, plus more
- 3 tbsp. extra-virgin olive oil, plus more for brushing
- 1⁄4 red onion, thinly sliced (1/3 cup)
- 1⁄2 tbsp. tomato paste
- 1⁄3 cup marsala wine or port
- 1 1⁄2 tsp. honey
- 1⁄4 tsp. ground cinnamon
- 1⁄4 tsp. crushed red chile flakes or Aleppo pepper, plus more
- 1 (14-oz.) can whole peeled tomatoes, undrained and crushed by hand
- 2 medium zucchini, julienned
- 6 oz. feta, crumbled
- In a large bowl, stir together yeast and 1 3⁄4 cups water heated to 115° let sit until foamy, about 10 minutes. In a large bowl, whisk together flour, semolina, whole wheat and barley flours, salt, coriander, caraway, mahlepi (if using), and pepper until combined. Add yeast mixture and stir to form a dough. Transfer dough to a floured work surface and knead until smooth, about 5 minutes. Shape dough into a ball and place in a lightly oiled bowl; cover bowl with plastic wrap and let sit until doubled in size, about 1 hour.
- Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a 4-qt. saucepan over medium-high heat. Add onions; cook until soft, about 10 minutes. Add tomato paste; cook, stirring, until glossy, about 2 minutes. Add marsala or port, honey, cinnamon, chile flakes, and tomatoes; bring to a boil. Reduce heat to low and cook, partially covered and stirring occasionally, until sauce thickens, 30–40 minutes. Season sauce with kosher salt and set aside.
- Heat remaining oil in a 12″ skillet over medium heat. Add zucchini and season with salt and pepper. Cook, stirring, until tender, about 8 minutes; set aside.
- Uncover dough, divide into 8 equal pieces, then roll each into a ball. Transfer dough balls to a floured baking sheet and cover with a damp tea towel; let rest for 30 minutes. Working with one dough ball at a time, transfer dough to a lightly floured work surface and use a rolling pin to roll dough into an 8″ disk about 1⁄4″ thick; transfer the disk to a parchment paper-lined, floured baking sheet, sprinkle with more flour, and repeat with remaining dough, placing a piece of parchment paper between each rolled disk. Cover disks with plastic wrap until ready to use.
- Heat a 12″ cast-iron skillet over medium-high heat. Working with one dough disk at a time, brush with olive oil and place in skillet. Cook, flipping once, until puffed and golden brown, 3-4 minutes. Spoon tomato sauce or zucchini over top and sprinkle with feta and more chile flakes.