Sort ingredients
ccvv
QR Code
Listen
PdfDough
Toppings
halved and sliced ½ inch thick
FOR THE DOUGH Pulse whole-wheat flour, bread flour,
honey, and yeast in food processor until combined, about
5 pulses. With processor running, slowly add ice water
and process until dough is just combined and no dry flour
remains, about 10 seconds. Let dough rest for 10 minutes.
Add oil and salt to dough and process until dough forms
satiny, sticky ball that clears sides of bowl, 30 to 60 seconds. Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 18 hours or up to 2 days.
FOR THE TOPPINGS Combine I tablespoon oil, oregano,
garlic, sumac, allspice, and cardamom in bowl. Heat 2
tablespoons oil in 12-inch nonstick skillet over high heat
until shimmering. Add onions, sugar, and ½ teaspoon salt
and stir to coat. Cook, stirring occasionally, until onions
begin to soften and release some moisture, about 5 minutes.
Reduce heat to medium and continue to cook, stirring
often, until onions are well caramelized, 35 to 40 minutes.
(If onions are sizzling or scorching, reduce heat. If onions
are not browning after 15 to 20 minutes, increase heat.)
Push onions to sides of skillet. Add oregano-garlic mixture
to center and cook, mashing mixture into skillet, until
fragrant, about 30 seconds. Stir oregano-garlic mixture into
onions.
Transfer onion mixture to food processor and pulse to
jam like consistency, about 5 pulses. Transfer to bowl, stir in
pine nuts, and season with salt and pepper to taste; let cool
completely before using.
Wipe skillet clean with paper towels. Heat 2 tablespoons
oil in now-empty skillet over medium-high heat until
shimmering. Add half of mushrooms and ½ teaspoon salt
and cook, stirring occasionally, until evenly browned, 8
to 10 minutes; transfer to separate bowl. Repeat with 2
tablespoons oil, remaining mushrooms, and ½ teaspoon
salt; transfer to bowl and let cool completely before using.
One hour before baking, adjust oven rack 4 inches
from broiler element, set baking stone on rack, and heat
oven to 500 degrees. Press down on dough to deflate.
Transfer dough to clean counter, divide in half, and
cover loosely with greased plastic. Pat 1 piece of dough
(keep remaining piece covered) into 4-inch round. Working
around circumference of dough, fold edges toward center
until ball forms.
Flip ball seam side down and, using your cupped hands,
drag in small circles on counter until dough feels taut and
round and all seams are secured on underside. (If dough
sticks to your hands, lightly dust top of dough with flour.)
Repeat with remaining piece of dough. Space dough balls 3
inches apart, cover loosely with greased plastic, and let rest
for 1 hour.
Heat broiler for 10 minutes. Meanwhile, generously coat
1 dough ball with flour and place on well-floured counter.
Press and roll into 12 by 8-inch oval. Transfer oval to well-
floured pizza peel and stretch into 15 by 8-inch oval. (If
dough resists stretching, let it relax for 10 to 20 minutes
before trying to stretch it again.) Using fork, poke entire
surface of oval 10 to 15 times.
Spread half of onion mixture evenly on dough, edge to
edge, and arrange half of mushrooms on top. Slide flatbread
carefully onto baking stone and return oven to 500 degrees.
Bake until bottom crust is evenly browned and edges are
crisp, about 10 minutes, rotating flatbread halfway through
baking. Transfer flatbread to wire rack and let cool for 5
minutes. Drizzle with 1 ½ teaspoons oil and sprinkle with 1
tablespoon chives. Slice and serve.
Heat broiler for 10 minutes. Repeat with remaining
dough and toppings, returning oven to 500 degrees when
flatbread is placed on stone.