These flatbreads are scrumptious with a salad as a meal, or extra generally as an appetizer or snack. They are often made 3-inch individual-sized or bigger flatbreads like small (12-inch) pizzas. To make forward, absolutely bake thesfeha, cool fully, then wrap and freeze in freezer baggage. Reheat the sfeha wrappedin foil to forestall them from drying out, at 300° F. Maintain off on including garnishesuntil simply earlier than serving.
Auther: Maureen Abood
FOR THE DOUGH:
1 tablespoon lively dry yeast
1 cup heat water (105° F), divided
3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil, plus extra to coat the bowl
2 tablespoons laban, or plain entire milk yogurt
FOR THE TOPPING:
1/2 pound floor beef, 80-90% lean
1 small yellow onion, finely diced
1 tablespoon pomegranate molasses
1 tablespoon laban, or plain entire milk yogurt
1 tablespoon tahini
1 tablespoon tomato paste
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon or Lebanese 7 Spice
FOR THE GARNISHES:
1/3 cup toasted pine nuts
1/4 cup pomegranate seeds
Handful flatleaf parsley or mint leaves, or a mix, finely chopped
1. To make the dough, in a small bowl stir the yeast with 1/4 cup of the nice and cozy water till dissolved. Put aside till creamy and frothy/bubbly, about 10 minutes.
2. Combine the dough in a stand mixer fitted with the dough hook attachment, or by hand. In a mixing bowl, whisk the flour and salt. On low pace or by hand, slowly add the remaining 3/4 cup water, olive oil, yogurt, and proofed yeast combination. Beat till a ball of dough types, then improve pace to medium and knead for about 3 minutes, or 5 minutes by hand on the counter.
3. Coat one other medium bowl frivolously with olive oil. Place the dough within the bowl and canopy with plastic wrap (not touching the dough). Cowl with a kitchen towel and put aside to rise in a heat spot for 1 hour.
4. In the meantime, make the topping. In a medium bowl with clear fingers, mix collectively the meat with the diced onion, pomegranate molasses, yogurt, tahini, tomato paste, garlic powder, salt, and cinnamon or 7 Spice.
5. As soon as the dough has risen, place one oven rack within the decrease third of the oven and one within the higher third adn warmth the oven to 450° F. Line two sheet pans with parchment, silpats, or foil.
6. Divide the dough in half. Roll out one half at a time to 1/4-inch thickness. If reducing into 3-inch circles, lower out the circles, type a ball with the rest and repeat with remaining dough.
7. Fastidiously switch the bigger or smaller dough circles to a lined sheet pan. Place tablespoons of the meat combination across the prime of the bigger dough piece or simply below a tablespoon per 3-inch circle.
8. Flatten, unfold, and push the meat into the floor of the dough along with your fingertips, reaching all the way in which to the very fringe of the dough. Go away some spacess skinny or considerably freed from the meat throughout the highest.
9. Bake on the decrease rack for about 7 minutes, then transfer to the highest rack and broil on low for about 2 minutes, or till the dough is golden.
10. Take away from the oven to a cooling rack. Cowl the highest of the sheet pan with sizzling sfeha with a clear kitchen towel, to maintain the sfeha mushy.
11. To serve instantly, garnish with toasted pine nuts, pomegranate seeds, and chopped parsley. Reduce the bigger sfeha into sq. or pie items. To freeze, retailer in freezer baggage, reheat wrapped in foil in a 300° F oven, and don’t garnish till simply earlier than serving.