Mexa Flatbreads Recipe

Make the dough

In a small bowl, stir warm water, sugar and yeast. Let sit 5–7 minutes until foamy. In a large bowl combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place for 45–60 minutes, until doubled in size.

Punch down the dough and divide into 8 equal pieces for small flatbreads (serves 4 with two each). Let rest 10 minutes covered.

On a lightly floured surface, roll each piece into a 7–8 inch round, about 1/8 inch thick. Keep covered to prevent drying.

Heat a heavy skillet or griddle over medium-high heat. Cook each flatbread 1–2 minutes per side until puffed and golden brown spots appear. Transfer to a rack and cover with a towel to keep warm while finishing the rest.

Asada (grilled steak)

Trim steak of excess fat and pat dry. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a cast-iron skillet or grill over high heat and add 1 tbsp vegetable oil. Sear steak 3–4 minutes per side for medium-rare (times vary by thickness). Transfer to a cutting board and rest 5 minutes, then thinly slice against the grain.

Birria (slow braise - simplified stovetop)

Cut beef chuck into large chunks, season with salt and pepper. In a heavy pot, brown meat in 1 tbsp oil in batches. Remove meat. Sauté a diced onion (use from toppings if desired) until translucent. Add meat back with 2 cups beef broth, 1 tsp salt, 1/2 tsp pepper, and a 1–2 tbsp adobo or chili paste if available. Simmer covered on low for 2–2.5 hours until fork-tender. Shred meat using two forks.

Pastor (pan-seared with quick adobo)

If using pork shoulder, slice thinly. Combine achiote paste, orange juice, vinegar and minced garlic to make a quick adobo. Toss pork in the adobo and marinate 20–30 minutes. Heat 1 tbsp oil in a skillet over medium-high heat and cook pork in batches until caramelized and cooked through, about 4–6 minutes per batch. Slice smaller pieces if needed.

To assemble each flatbread, lay one warm flatbread on a clean surface. Sprinkle about 1/4 cup shredded cheese evenly over half the bread if you want a folded quesadilla-style melty pocket, or over the whole flatbread if using open-faced.

Add about 3–4 ounces (roughly 85–115 g) of your chosen cooked meat on top of the cheese (or on one side if folding).

If folded: fold the flatbread over and return to the skillet over medium heat. Cook 1–2 minutes per side until cheese is melted and exterior is crisp. If open-faced: place briefly under a broiler or in the skillet with a lid until cheese melts, about 1–2 minutes.

Top with diced yellow onion (about 1–2 tbsp per flatbread), chopped cilantro (about 1 tsp per flatbread), and a spoonful of pickled red onions. Finish with a squeeze of lime and a light sprinkle of finishing salt.

Serve immediately while warm. Offer lime wedges on the side and extra pickled onions and cheese for passing.