This was for dinner on the 22nd. And it was good. Definitely good. The recipe is from Floyd Cardoz of Tabla. But if I have to look at the work:outcome ratio, the work factor was higher than the outcome. And if you are going to put time in the kitchen, the outcome should be equal or more!
- Make the flatbreads, stage 1: Mix together in a large bowl 2 cups semolina flour (pasta flour), 1 cup all-purpose flour, 1 tsp salt and 1 tsp dry mustard. Stir in 1 1/4 cups water, room temperature and 2 tbsp cilantro. Knead until smooth, about 5 minutes. Cover with a kitchen towel; let rest for 30 minutes.
- Make the topping: Heat 3 tbsp vegetable oil in a large skillet. Add 5 shallots, finely chopped, 3 1/2 tbsp minced fresh ginger, 4 garlic cloves, minced with 2 1/2 tsp ground coriander and cumin and 1 tsp dried crushed red pepper. Sauté 3 minutes. Add 2 1/2 cups crushed tomatoes and simmer 5 minutes to thicken. Add2 cups chopped mustard greens, stir until wilted. Season with salt and pepper.
- Make the flatbreads, stage 2: Divide the dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let it rest on the work surface for 30 minutes. Roll out each dough ball on a lightly floured surface to a 9-inch round.
- Make the flatbreads, stage 3: Heat a large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
- Make the pizzas: Preheat oven to 450F (230C). Place breads on baking sheet. Spread 1/4 of the topping over each. Sprinkle fresh crumbled goat cheese (such as Montrachet). Bake until heated through, about 8 minutes.