A few weeks ago Travis and I enjoyed a delicious date night out at Momed. Momed is a casual and modern Mediterranean restaurant in Beverly Hills. Every bite we had that night was outstanding. If I had any more room in my belly I would have just kept eating. Although, I did make sure to save room for a piece of their Baklava because I was eyeing it in the display case since the moment I walked in.
Our favorite dish of the night was their Fig and Arugula Pide (Turkish Flatbread). The figs were just so fresh and flavorful. I couldn’t stop going, “Mmmm” after every bite.
So I set out to recreate that meal at home. Although, instead of a traditional flatbread, I made whole wheat flatbreads for this version.
Now before you run away from this recipe because this involves super-scary bread making, just hear me out, would’ya?
This flatbread only requires one rise and not very much kneading. You can do it - I promise.
And when you do, you’ll be so freakin’ proud of yourself!
But I am gunna warn you…the feeling won’t last that long because you (and whoever your lucky dinner date is) will devour these flatbreads in no time.
This recipe makes about four 8-inch flatbreads. I only used two of them for this dish and decided to freeze the other two balls of dough to use at a later time. Alternatively you could make them all and serve the extras with hummus or a yummy dip of choice. Up to you!
These flatbreads are to die for. I devoured one to myself easily. Good luck sharing…
Whole Wheat Flatbread with Fig and Arugula
Flatbread Ingredients (Makes 4 8-inch flatbreads)
3/4 cup warm water, about 95 degrees F
1 package (about 2 1/2 teaspoons) active dry yeast
1/2 teaspoon granulated sugar
1 3/4 cup whole wheat flour
1 teaspoon dried rosemary or thyme
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon olive oil
In a small bowl, whisk together the warm water, yeast and sugar. Set aside for 5 minutes. The mixture should begin to foam.
In a separate medium bowl, whisk together flour, thyme or rosemary, salt and pepper. Make a well in the center of the dry ingredients and add the yeast and water mixture. Using a fork, bring together the mixture until the dough becomes shaggy and there are no dry flour bits. Place the dough onto a lightly floured work surface and knead a few times to bring together.
Coat the medium bowl with a teaspoon of olive oil and place dough ball in bowl. Cover with the bowl with a kitchen towel and allow to rise in a warm place for 1 hour (I left mine on my kitchen table near a window). The dough will double in size.
When the dough has risen, place it on a lightly floured work surface and knead it again for another minute. Divide the dough into four equal pieces.
Heat a non stick pan over medium heat (a cast iron pan works very well here)
While the pan is heating, roll the balls of dough out to about 8-inch circles on the floured work surface. Cook the flatbreads one at a time in the ungreased pan, first for about 1-2 minutes on the first side and then another minute on the second. The flatbreads will puff up while cooking in the pan – this is normal and to be expected. They will settle down once of the pan. Remove to a wire rack to cool.
1 pint (about 10-12) fresh figs, split in half
1 Tablespoon Extra-Virgin Olive Oil
4oz. Halloumi**, sliced thin
1oz. Arugula (about 2 handfuls)
Salt and Pepper to taste
Preheat oven to 450 degrees F. Toss the fig halves in the olive oil and sprinkle with a bit of salt and pepper. Spread them out onto a baking sheet and bake in the oven for 15 minutes. Remove the pan from the oven and let them cool for about 10 minutes.
Turn your oven to the BROIL setting.
Using a large spoon, scoop the insides of the figs (now softened) into a small bowl. Mash the figs so there are no large chunks.
Prepare the flatbreads: Place the flatbreads on a baking sheet or back onto your cast iron pan. Place the halloumi slices on the flatbreads. Spread the fig mixture on top. Place the baking sheet in the oven and broil for 4-5 minutes (make sure to watch them carefully as to not let them burn). Remove from oven. Sprinkle with arugula and salt and pepper to taste. Serve immediately.
**Halloumi is a unique cheese, known for its non-melting properties (that is why you will often see it cooked on the grill). If you cannot find Halloumi at your supermarket, you can substitute mozzarella.