Flatbread Recipe

Activate yeast

Combine warm water (about 40–43°C) with sugar and sprinkle yeast on top. Let stand 5–10 minutes until foamy.

Mix dough

In a large bowl combine rye flour, all-purpose flour and salt. Make a well, pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, dust with up to 1–2 tablespoons additional all-purpose flour. The rye content keeps it a bit denser than wheat-only dough.

First rise

Lightly oil a bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot until roughly doubled, about 45–60 minutes.

Divide and rest

Punch down the dough and divide into 6 equal pieces (about 90–95 g each). Roll each into a ball, cover and rest 10 minutes to relax the gluten.

Shape flatbreads

On a lightly floured surface roll each ball into a 15–18 cm (6–7 inch) round, about 3–4 mm thick. Keep covered while you heat the pan.

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat and brush with melted butter. Cook each flatbread 1.5–2 minutes per side until puffed and brown spots form. Adjust heat so they don’t burn. Stack cooked flatbreads wrapped in a towel to keep soft.

Prepare salmon

Pat the salmon dry and cut into thin slices or small pieces suitable for topping the flatbread (about 0.5–1 cm thick).

Make glaze

In a small bowl whisk together brown sugar, soy sauce, honey, black pepper and lemon zest until smooth.

Candy the salmon

Heat a nonstick skillet over medium heat. Add the salmon pieces in a single layer skinless-side down. Spoon the glaze over the salmon and cook 2–3 minutes until the glaze starts to caramelize. Flip and cook another 1–2 minutes until just cooked through and glossy. Remove from pan and let cool slightly. Reserve any remaining glaze to brush on at service.

Alternative oven method

If preferred, arrange salmon on a foil-lined sheet, brush with glaze and broil on high 6–8 cm from the element for 3–5 minutes until caramelized, watching closely to prevent burning.

Mix cream cheese

In a bowl, combine room-temperature cream cheese and sour cream. Whisk or beat with a fork until smooth and spreadable.

Season

Fold in everything bagel seasoning, lemon juice, salt and pepper. Taste and adjust seasoning. Transfer to a small piping bag or bowl for easy spreading.

Make herb salad

In a small bowl toss dill, chives, parsley and arugula with olive oil, a squeeze of lemon and a pinch of salt and pepper. Keep light — herbs should be bright and not heavily dressed.

Assemble

Spread a generous layer (about 1–2 tbs) of everything-bagel cream cheese onto a warm flatbread. Top with several pieces of candied salmon (about 40–50 g per flatbread). Spoon any reserved glaze lightly over the salmon if desired. Add a small handful of the herb salad on top.

Serve

Garnish with extra everything seasoning or chopped chives if desired and serve immediately with lemon wedges for squeezing.