Makes 4 to 6 servings
This recipe makes an easy weeknight version of coca, a type of Spanish flatbread. Coca has an open face like pizza, but can be savory, sweet or plain. For convenience, we use store-bought refrigerated pizza dough. Slices of prosciutto are draped on top after the flatbread comes out of the oven. If you find Spanish cured ham, such as serrano or Ibérico, feel free to use it.
Use room temperature dough, as cold dough is more resistant to stretching and shaping; it also bakes denser. Take it out of the fridge 30 to 60 minutes in advance, depending on the temperature of your kitchen.
1 12-ounce jar roasted red peppers, drained, patted dry, and roughly chopped (about 1 cup)
1 cup drained marinated artichoke hearts, roughly chopped
2 medium cloves garlic, finely grated
¼ cup drained capers, roughly chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons extra virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
1½ pounds store-bought refrigerated pizza dough, room temperature
5 thin slices of prosciutto (about 2½ ounces)
1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped
Preheat the oven to 500 degrees with a rack in the lower center position. Mist a rimmed baking sheet with cooking spray. In a medium bowl, combine the red peppers, artichokes, garlic, capers, thyme, 1 tablespoon oil, and ½ teaspoon salt and pepper; put aside.
Place the dough in the center of the prepared baking sheet, then press and stretch until it coats the pan and is an even thickness. Press out from center and lift and straighten edges if necessary; it’s okay if the dough doesn’t completely fill the corners. If the dough is resistant or shrinks after stretching, wait 5 to 10 minutes before trying again; if it is very elastic you may need to give it 2 or 3 rests.
When the dough fills the baking sheet, brush it with 1 tablespoon of oil. Spread the red pepper mixture evenly over the top, leaving a narrow border around the edge and gently press the toppings into the dough. Bake until edges are brown, 12 to 15 minutes.
Remove from the oven and slide the flatbread onto a wire rack. Tear the prosciutto into narrow ribbons and drape over it. Cool for 5 minutes. Transfer to a cutting board. Sprinkle with the parsley and cut into pieces. Serve drizzled with additional oil.
Turkish Flatbreads (Yufka)
Makes six 8 to 9 inch flat breads
A cast iron skillet works best for getting nice brown spots on the flatbreads, but nonstick works too. When the loaves come out of the pan, slip them into a plastic bag to keep them soft. When all the rounds are cooked, let them cool, seal the bag and store at room temperature for up to a day.
Only bake the flatbreads on one side or they will become too crispy and crunchy to fold and wrap.
½ teaspoon plus 2 tablespoons extra virgin olive oil
2 cups (260 grams) all-purpose flour, plus more for dusting
½ teaspoon table salt
2/3 cup warm water (about 110 degrees)
Grease a medium bowl with ½ teaspoon of oil; put aside. In a stand mixer with the dough hook, mix the flour and salt on low until combined, 10 to 15 seconds. With mixer running, gradually add water and 2 tablespoons oil and blend on low until mixture forms a ball, about 1 minute. Increase to medium and knead until dough is smooth and elastic, about 3 minutes. Transfer to the prepared bowl, cover with plastic wrap and let rest at room temperature for about 1 hour. Meanwhile, cut six 9-inch squares of kitchen parchment; put aside.
Transfer the dough to the counter. Use a dough scraper or bench knife to divide the dough into six pieces, about 70 grams each, then shape each portion into a tight ball. Dust lightly with flour and cover with a clean tea towel. Lightly flour the counter, place into a ball and roll into an 8 to 9 inch round with a rolling pin, about 1/8 inch thick. Place the round on a parchment square. Repeat with the remaining balls of dough and stack the circles on top of each other, placing a square of parchment paper between the layers.
Heat a 12-inch cast iron skillet over medium-high until the water flung onto the surface immediately sizzles and evaporates. Place a round of dough in the pan and cook until lightly puffed and bottom is spotty brown, 1 to 1½ minutes. Use tongs to transfer the flat loaf brown side down to a 1-gallon ziplock bag (this will keep the loaves soft and pliable). Cook the remaining rounds of dough the same way, stacking them in the bag (no parchment separators needed). Wipe the pan if flour begins to build up and smoke, and adjust the heat if necessary. Use immediately or cool, seal bag and store at room temperature for up to one day.
Flatbreads filled with pork, green olives and feta
Makes 6 servings
Chef Ana Sortun of Oleana, Sofra and Sarma had the Greek sausage loukanika in mind when she made the delicious filling for this flatbread. A mix of feta and butter spread on the flatbreads before filling them keeps everything in place and adds flavor. We’ve made minor adjustments, including substituting flour tortillas when homemade yufka isn’t an option.
Use a non-stick frying pan as flatbreads will stick to the pan during cooking.
4 tablespoons extra virgin olive oil, divided
1 pounds ground pork
2 teaspoons ground cumin
2 teaspoons sweet paprika
1½ teaspoon dried oregano
¾ teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
½ teaspoon ground allspice
¾ teaspoon white sugar
2 medium garlic cloves, finely chopped
Kosher salt and ground black pepper
¼ cup chopped fresh flat-leaf parsley
1 tablespoon grated orange peel
6 ounces feta cheese, crumbled (1½ cups)
3 tablespoons salted butter, room temperature
½ cup pitted green olives, chopped
8 peperoncini, stemless, patted dry and finely chopped
6 Turkish flatbreads (yufka, see recipe) or six 8-inch flour tortillas
In a 12-inch cast iron or non-stick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the pork and cook, breaking the meat into small pieces, until well browned and crisp, 7 to 10 minutes. Stir in cumin, paprika, oregano, Aleppo pepper, allspice, sugar, garlic, and ½ teaspoon salt and black pepper. Cook, stirring, until fragrant, 30 to 60 seconds. Transfer to a medium bowl, then stir in the parsley and orange zest; taste and season with salt and black pepper. Wipe the pan clean and set aside.
In a food processor, process the feta and butter until smooth and spreadable, 15 to 20 seconds. In a small bowl, combine the olives and peperoncini.
Divide the feta butter over the flatbreads (on the unbrown sides, if using Turkish flatbreads), spread evenly, leaving a 1 inch (2.5 cm) border around the edge. Divide the pork mixture among the flatbreads, place over the middle third and coat evenly with the olive mixture. Fold the stuffing-free ends to cover the center, like a business letter, and press to seal.
In the same skillet over medium heat, heat 1 tablespoon of the remaining oil until shimmering. Add 2 of the filled flatbreads seam side down and cook, flipped once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a grid. Cook the remaining flatbreads in 2 more batches, using 1 tablespoon of oil for each batch. Serve hot.
Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of full digital access, plus two issues of Milk Street print magazine, for just $1. Visit 177milkstreet.com/globe. Send comments to [email protected]
