Cooking Flatbread On The Hump
Nancy Leson has been making various flatbreads for years, first in her oven and then in a dry cast iron skillet. But from now in she'll do it on – not in – a wok.
"There's a new book coming out in October by Michael Solomonov and Steven Cook, the guys who did the Zahav Cookbook," she told me. The new book is Israeli Soul. "I got my hands on a galley and in it was a recipe for Druze Mountain Bread. It had this amazing idea for cooking it."
That idea was to invert a wok over a gas flame, let it heat up and drape the rolled out dough over the hot dome. The advantage is that you can cook off a much larger flatbread this way.
Solomonov and biz partner Cook will be at Book Larder in Seattle Oct. 24 to talk about their new book.
Nancy used her usual flatbread dough recipe and got the results you see pictured above. She says to roll the dough a little thinner than the recipe calls for, stretch out a bit more on your knuckles and then drape it onto the hot wok. Takes a couple minutes per side. Watch carefully so it doesn't burn.
This looks like so much fun that I'll have to finally try flatbread at home. Assuming my stove (four weeks out of commission and counting) ever lights up again.
"Let's get on the hump!" – Slim Pickens, Dr. Strangelove