Name: Flatbread with Dukka
Cook time: 25 min
Total time: 3 hr
Yield: Makes 2 (17- by 11-inch) flatbreads
Ingredients: 2 tablespoons whole hazelnuts; 1 1/2 tablespoons sesame seeds; 1 teaspoon cumin seeds; 1 teaspoon fresh thyme leaves; 1/2 teaspoon fine sea salt; 1/2 teaspoon black peppercorns; 3/4 cup warm water (105 - 115°F); 1 tablespoon mild honey; 1/2 teaspoon active dry yeast (from a 1/4-oz package); 2 cups unbleached all-purpose flour plus additional as necessary; 1/2 teaspoon salt; 1 tablespoon olive oil; 2 large (17- by 11-inch) shallow baking pans

This delicious bread, which has been part of Egyptian cuisine since the time of the Pharaohs, gets beautiful color and vibrant flavor from dukka, a blend of spices and nuts widely used in the Middle East.

Cooks' notes:

If you don't have a stand mixer, stir together warm water, honey, and yeast in a bowl, then add flour, salt, and oil and stir with a wooden spoon until incorporated. Turn dough out onto a lightly floured surface and knead until smooth, about 8 minutes, if necessary adding 2 to 3 teaspoons more flour, 1 teaspoon at a time. Dukka can be made 1 day ahead and kept, covered, at room temperature. Dough can be made 1 day ahead and put in oiled bowl, then chilled, covered. Bring to room temperature and let rise in a warm place, covered, until doubled in bulk.

Recipe notes

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