Recipes, re-invented from cooking shows
Potato and Onion Pita Bread
Prep. Time:
Baking Time:
Total Time:
45 mins
25 mins
70 mins
Serves:
Makes 6 flatbreads
Chef's Tips: Potato prep: Soaking sliced potatoes in cold water for 10 minutes, then patting completely dry, prevents browning and ensures crispier results Make ahead: Caramelized onions can be made up to 3 days ahead and refrigerated Serving suggestion: Drizzle with extra pomegranate molasse...
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Ingredients
NO-RISE FLATBREAD
2½ cups all-purpose flour
1 tsp baking powder
1 tsp salt
¾ cup warm water
3 tbsp olive oil
POMEGRANATE POTATO TOPPING
1½ lbs small Yukon Gold potatoes, sliced ⅛-inch thin (use mandoline if available)
2 large yellow onions, thinly sliced
4 cloves garlic, minced
3 tbsp pomegranate molasses
2 tbsp honey
¼ cup olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp kosher salt
¼ tsp black pepper
¼ cup fresh pomegranate seeds
¼ cup crumbled goat cheese or feta
2 tbsp fresh mint leaves, torn
Flaky sea salt for finishing
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Instructions
FLATBREAD:
Mix the dough: In a large bowl, whisk together flour, baking powder, and salt. Add warm water and olive oil, stirring until a shaggy dough forms.
Knead briefly: Turn onto lightly floured surface and knead just until smooth, about 3-4 minutes. Cover and let rest 20 minutes.
TOPPING:
Caramelize onions: Heat 2 tbsp olive oil in large skillet over medium heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, until deep golden brown, 15-20 minutes.
Prep potatoes: Meanwhile, slice potatoes paper-thin using mandoline or sharp knife. Pat dry with paper towels.
Make pomegranate glaze: Whisk together pomegranate molasses, honey, minced garlic, smoked paprika, cumin, salt, and pepper.
ASSEMBLE AND BAKE:
Preheat oven to 475°F. Place two baking sheets in oven to heat.
Roll flatbreads: Divide dough into 6 portions. Roll each very thin (about 8-9 inches diameter) on floured surface.
Top flatbreads: Brush each with remaining olive oil. Spread caramelized onions evenly, then arrange potato slices in overlapping pattern. Brush generously with pomegranate glaze.
Bake: Carefully transfer to hot baking sheets (work in batches if needed). Bake 12-15 minutes until edges are golden and potatoes are tender and slightly crispy.
Finish: Remove from oven and immediately sprinkle with goat cheese, pomegranate seeds, torn mint, and flaky sea salt.
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