Recipes

Charred Flatbread with Fennel, Radish, and Herbed Ricotta

Photo by Andrew Cebulka

yields

Serves 6 to 8

    Ingredients
    For the flatbread:
  • ½ teaspoon active dry yeast
  • ½ cup warm water
  • ⅓ cups flour, plus more for rolling out dough
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • For the herbed ricotta:
  • 2 cups ricotta
  • Zest and juice of 1 lemon
  • 1 garlic clove, minced
  • 1 shallot, minced
  • ¼ cup basil, finely chopped
  • ¾ cup parsley, finely chopped
  • Salt and pepper to taste
  • For the fennel radish salad:
  • 1 bulb fennel, cut in half and cored
  • 1 bunch radishes
  • ¼ cup parsley, chopped
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Make a big batch of the herbed ricotta to have on hand for toast or to toss with pasta and cherry tomatoes.
steps
  1. Make the flatbread dough: In a small bowl, add yeast to warm water and set aside for about 5 minutes to activate. In the bowl of a stand mixer fitted with dough hook attachment, combine activated yeast mixture with flour and salt; mix on low until elastic and smooth, about 2 to 3 minutes. Cover bowl and set aside for 30 to 40 minutes to rise.
  2. Make the herbed ricotta: While dough is rising, in a medium bowl, mix all ingredients until combined and season with salt and pepper. Place in refrigerator until ready to use.
  3. Make the fennel salad: Using a mandoline, thinly slice fennel and radishes. In a medium bowl, combine sliced vegetables with parsley, lemon zest, juice, and olive oil. Season with salt and pepper and gently toss to coat vegetables. Set aside.
  4. Grill dough and assemble flatbreads: Once dough has risen, turn out onto a clean, lightly floured work surface and divide into four pieces. Roll each piece to ⅛ -inch thickness. Lightly brush each side with the olive oil. Prepare a grill for medium heat and grill each flatbread until golden, about 2 minutes per side. Remove from grill and spread about 2 tablespoons of ricotta on each. Top with fennel salad, cut, and serve.
  • Recipe by John Ondo of Kairos Greek Kitchen in Charleston, South Carolina

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