Rēwena Flat Bread Recipe

Cook and mash potato

Place the peeled potato chunks into a small saucepan and cover with about 1 cup warm water. Bring to a simmer and cook until very tender, about 12–15 minutes. Reserve the cooking water (strain into a bowl) and mash the potato thoroughly until smooth.

Prepare rēwena base

While the potato is still warm, fold the mashed potato into the active rēwena starter (0.5 cup). If you are making a starter from scratch, mix ~1/2 cup mashed potato with 1/4 cup flour and 1/4 cup water and allow to ferment 24–48 hours until bubbly. For this recipe assume you have an active starter. Stir to combine into a thick paste. Add 1/4–1/2 cup of the reserved potato cooking water if the mixture feels dry.

Mix dough

In a large mixing bowl combine 5 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center and add the rēwena-potato mixture, 3 cups warm water and 2 tbs olive oil. Using a wooden spoon or your hands, bring the ingredients together into a shaggy dough. If too sticky add a few tablespoons more flour; if too dry add up to 2–4 tbs more warm water. The dough should be soft, slightly tacky but manageable.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and allow to rest at room temperature for 1–1.5 hours. The rēwena starter will give a mild tang and the dough should show some puffing but may not double like yeasted bread.

Divide and shape

After resting, gently deflate the dough and divide it into 8 equal portions for small flatbreads (or 4 for larger). Shape each portion into a smooth ball, cover again and let rest 15 minutes to relax the gluten, making them easier to roll.

In a small bowl combine 1/2 cup softened unsalted butter with 2 tbs finely chopped parsley, 1 tbs chopped chives, 1 tsp lemon zest, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Mix thoroughly until fully combined and smooth. Transfer to plastic wrap or parchment, shape into a log if desired, and chill until ready to use. Bring to room temperature before spreading on warm bread.

Toast nuts and seeds

Heat a dry skillet over medium heat. Add 1/2 cup hazelnuts and toast, shaking the pan, until fragrant and lightly browned, about 4–6 minutes. Remove and cool slightly, rub in a clean towel to remove loose skins. In the same skillet toast 3 tbs flax seeds until they pop lightly, about 1–2 minutes, then add 2 tbs sesame seeds and toast 1 minute more. Remove from heat.

Grind and combine

Place the toasted nuts in a food processor and pulse briefly to a coarse meal (you want texture, not a paste). Transfer to a bowl and stir in the toasted flax and sesame seeds, 1 tbs crushed toasted coriander seeds, 1 tsp crushed toasted cumin seeds, 1/2 tsp fine sea salt and 1/4 tsp cracked black pepper. Taste and adjust seasoning. Set aside in an airtight jar.

Roll flatbreads

Lightly flour your work surface. Using a rolling pin, gently roll each dough ball into a round about 6–8 inches (for 8 portions) and 1/8–1/4 inch thick. Keep rolled pieces covered with a towel to prevent drying while you work.

Cook flatbreads

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush the pan lightly with a little olive oil. Cook each flatbread 1–2 minutes on the first side until brown spots form and the bread puffs slightly, then flip and cook 1 minute on the second side. If cooking multiple at once, adjust heat so they brown but do not burn. Transfer cooked breads to a warm plate and cover with a clean towel to keep soft.

Finish with herb butter and dukkah

While the breads are warm, spread a thin layer of the herb butter across each flatbread so it melts into the surface. Sprinkle a pinch of flax seed dukkah over the buttered bread. For service, offer extra dukkah and herb butter on the side. Optionally finish with a light sprinkle of coarse salt.

Storage

Store leftover flatbreads in an airtight container at room temperature for 1–2 days or freeze separated by parchment for up to 1 month. Reheat in a hot skillet or wrapped in foil in a low oven.