Korn Flatbread Recipes

Steps:

• Combine the yeast and water in the bowl of an electric mixer. Let it rest until frothy, about 15 minutes. Using the paddle attachment, incorporate the flours into the yeast mixture. Beat in the salt and fennel. Switch to the dough hook and knead for 5 to 7 minutes. Remove the dough and place it into a lightly oiled bowl, turning to coat. Cover the dough with plastic and allow it to rise until doubled, about 1 hour. Punch the dough down, cover, and let it rise a second time until doubled, about 45 minutes.
• Turn the risen dough out onto a work surface and divide it into 8 balls aproximately 3 ounces each. Place the balls on a floured cookie sheet, cover with a damp towel, and let them rest for 20 minutes. On a lightly floured work surface roll the balls out, dusting with flour as needed. Roll into 7-inch disks. Prepare a hot charcoal or stove top grill. Lightly brush the disks with olive oil. Place the disks, oiled side down on the grill. The breads will begin to rise almost immediately. When golden brown on 1 side, flip the breads over, brush again and cook until brown. Remove from the grill and serve warm.
• VARIATIONS: Calzones: Place 2 to 3 tablespoons of a mixture of freshly grated Parmesan and coarsely ground black pepper and fold over.
• Pizzas: After turning top with a simple tomato sauce made with fresh basil and roasted garlic. Yield: 3/4 cup

Steps:

• Preheat the oven to 400 degrees, or preheat the grill to medium.
• Combine the strawberries, vinegar, and a few grinds of pepper in a medium, no-reactive mixing bowl and let stand at room temperature for at least 5 (and up to 30) minutes.
• Brush the flatbread lightly on both sides with olive oil and sprinkle with salt to taste. Place on a baking sheet and heat in the oven 2 minutes to soften; or place flat-breads directly on the heated grill for 2 minutes to soften and toast slightly. Remove, cut in quarters and return to baking sheet.
• Slice the mozzarella into 1/2-inch-thick slices. Layer 3 to 4 mozzarella slices on the tasted pita quarters, and return to the oven until the cheese is puffy, about 2 minutes; or, place pita quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes. The cheese may get a few toasty brown spots, but watch carefully to prevent over-browning.
• Finely chop the basil leaves and stir gently into the strawberries. When the pita quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately.

Steps:

• For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
• For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
• For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
• Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
• For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
• Char the bread and lemon wedges in a pan.
• To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.