• Ingredients: 25
  • Serves: 2
  • Prep: 25 min
  • Bake: 3 hr

Flatbread with dukka with special equipment: 2 large shallow baking pans. To make this flatbread with dukka for 2 persons you will need 25 min for preaparation and 3 hr for baking.


For dukka

  • 2 tbsps. whole hazelnuts
  • 1 1/2 tbsps. sesame seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fresh thyme leaves
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. black peppercorns

For flatbread

  • Special equipment: 2 large shallow baking pans

For cream

  • Special equipment: an 8-inch square nonstick cake pan

To marinate green figs

For tomato coulis

For assembly


Make dukka:

  1. Step 1 Pulse all dukka ingredients in a food processor or an electric coffee/spice grinder until very finely ground, about 3 minutes (do not grind to a paste).

Make flatbread:

  1. Step 2 Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks’ note below if you don’t have a stand mixer) and let stand until foamy, about 5 minutes.
  2. Step 3 (If mixture doesn’t foam, start over with new yeast.) Add 2 cups flour, salt, and oil and beat at medium speed until incorporated.

    For this step you will need

  3. Step 4 Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes.
  4. Step 5 Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 2 hours.
  5. Step 6 Punch down dough and transfer to a lightly floured surface. Divide dough in half and let stand, covered with plastic wrap, 10 minutes.
  6. Step 7 Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle.
  7. Step 8 (Dough will be very thin.) Transfer dough to 1 of shallow baking pans. (Repair any tears in dough by pinching together.) Repeat with second piece of dough, transferring it to second baking pan.

    For this step you will need

  8. Step 9 Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total.
  9. Step 10 Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife.

Nutrition information

Calories 324 Carbohydrates 55 g (18%)
Fat 8 g (12%) Protein 8 g (17%)
Saturated Fat 1 g (5%) Sodium 587 mg (24%)
Polyunsaturated Fat 2 g Fiber 3 g (12%)
Monounsaturated Fat 5 g Cholesterol 0