Clayfired Flatbread Recipe

Proof yeast

Warm the water to about 100–110°F (38–43°C). In a small bowl, combine warm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and 1 tsp fine sea salt. Mix briefly to distribute.

Once the yeast is foamy, add it and 2 tbs olive oil to the flour. Mix with the dough hook on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth, elastic and slightly tacky. If dough is too dry, add up to 1–2 tbs water; if too sticky, add up to 1 tbs flour.

Shape dough into a ball, oil the inside of a clean bowl with a little olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Preheat oven to 500°F (260°C) with a pizza stone or heavy cast-iron baking sheet on the middle rack for at least 30 minutes. If you have a clay oven or clay baking surface, preheat it per manufacturer instructions to an equivalent high temperature.

Turn the risen dough onto a lightly floured surface. Divide into 6 equal pieces for small flatbreads or 3 pieces for larger ones. Cover and rest 10 minutes to relax the gluten.

Working with one piece at a time, flatten and stretch the dough with your hands or a rolling pin into rounds about 7–9 inches (18–23 cm) wide and 1/8–1/4 inch thick. Dust the peel or a work surface with semolina or cornmeal to prevent sticking.

Brush the top of each flatbread lightly with olive oil. If you like, dock lightly with a fork to prevent large bubbles.

Transfer the flatbread to the preheated stone or cast-iron pan (or clay surface). Bake 4–6 minutes until puffed, blistered, and golden brown in spots. If using a very hot clay surface, baking may be 2–4 minutes — watch carefully. For a charred, blistered finish, you can finish briefly under a very hot broiler for 30–60 seconds if needed.

Remove baked flatbreads to a wire rack and brush with a little more olive oil if desired. Repeat with remaining pieces.

While dough is rising or baking, make the pepperberry salt. Toast the dried pepperberries in a small dry skillet over medium heat for 1–2 minutes, shaking the pan, until aromatic. Remove from heat and let cool slightly.

Crush the toasted pepperberries coarsely using a mortar and pestle or pulse briefly in a spice grinder — you want coarse flakes, not powder (about the texture of coarse sea salt or cracked pepper).

In a small bowl, combine the crushed pepperberries, 1 tbsp fine sea salt, lemon zest and dried thyme (if using). Mix thoroughly. Taste and adjust: add up to 1/2 tsp more salt or additional pepperberries to reach desired balance.

Store the pepperberry salt in an airtight jar at room temperature for up to 2 months. Sprinkle to taste over warm flatbreads just before serving.