Oaxacan Flatbread Recipe

Bloom the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir once and let sit 5–8 minutes until foamy.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the foamed yeast mixture and olive oil.

Mix until a shaggy dough forms, then knead by machine 5–7 minutes (or by hand 8–10 minutes) until dough is smooth, elastic and slightly tacky. Add a teaspoon of water or a dusting of flour if needed to adjust texture.

Shape dough into a ball, lightly oil the surface, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes.

After the rise, gently punch down dough and divide into 4 equal pieces. Shape each into a tight ball, cover, and rest 15 minutes to relax the gluten.

If making the chile oil, warm a small skillet over medium heat. Toast the guajillo chiles 20–30 seconds on each side until fragrant but not burned, then remove and let cool slightly.

In a blender or with an immersion blender, combine the toasted guajillos with neutral oil, cumin, smoked paprika and salt. Pulse briefly to combine; you want small pieces, not a puree. Strain through a fine-mesh sieve into a small bowl. Reserve for drizzling.

Preheat oven to 475°F (245°C). If available, place a baking stone or heavy baking sheet in the oven to heat. Position the oven rack in the middle.

On a lightly floured surface, press or roll each rested dough ball into a thin oval or round about 8–10 inches across and roughly 1/8 inch thick. Transfer to a piece of parchment for easy handling.

Spread about 1/4 cup of refried black beans evenly over each flatbread, leaving a 1/2-inch border. Sprinkle each with a pinch of salt and freshly ground black pepper.

Tear or thinly shred the Oaxaca cheese and distribute about 2 oz (50–60 g) per flatbread evenly over the beans. Scatter thinly sliced white onion and sliced jalapeño (if using) over each.

Brush the exposed crust edge lightly with melted butter for color and crispness. Optionally drizzle a little of the smoky chile oil over the cheese for aroma and a gentle heat.

Slide the parchment and flatbreads onto the preheated stone or baking sheet. Bake for 8–12 minutes until the cheese is melted, bubbling, and the crust is golden and blistered in places. Rotate halfway if your oven browns unevenly.

Remove from oven and immediately sprinkle with crumbled queso fresco or cotija and chopped epazote (or cilantro). Let rest 2–3 minutes for cheese to set slightly.

Slice each flatbread into 4 wedges. Serve warm with lime wedges for squeezing over top.