Flatbread recipe melds unique flavors

During a recent culinary expedition to the Bay Area, I dined at Aziza and Boulette Larder in San Francisco, and Chez Panisse and A Cote in Berkeley.

Among the several dishes that I tried, the flatbread with figs inspired me the most. So I experimented a bit and came out with this original recipe below.

Flatbread usually is made with flour, water and salt. The difference between pizza dough and flatbread dough is often the use of yeast or sourdough culture for leavening.

In this recipe, I use pomegranate molasses to bring an element of sourness to contrast with the sweetness of the figs and bind all the flavors together.

We will be serving this flatbread at Café Collage in the coming week.

FLATBREAD WITH FIGS AND GORGONZOLA

Makes two to three 12-inch flatbreads, depending on the thickness (the thinner, the crustier)

For dough:

3 cups all-purpose flour

1 cup warm water

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 tablespoon curry powder

1 tablespoon ground coriander

1 farm-fresh egg

For topping:

1⁄4 cup extra-virgin olive oil

1⁄4 cup pomegranate molasses (apply using a squeeze bottle)

9 semi-ripe fresh figs, thinly sliced

1 cup crumbled Gorgonzola cheese

1 cup shaved Parmesan cheese

12 slices prosciutto di Parma (keep refrigerated until used)

Preparation

Preheat the oven to 400 degrees.

To prepare the dough, combine the flour and water in a food processor. Add the oil, salt, curry, coriander and egg. Process until the mixture forms a ball. If dry, add some water. If wet, add some flour. (If desired, the mixing process could be done by starting with a mound of flour with a hole in the middle and kneading the ingredients into a dough.)

Transfer dough to a floured area and knead the into a large ball. Divide the dough into two to three equal portions. Flatten the portions into circles and roll them to the desired size, about 10-12 inches.

Lightly grease pizza or cookie sheets. Transfer the rolled dough to the pans and brush with olive oil. Drizzle with the pomegranate molasses. Distribute the fig slices cheeses evenly. Bake for 15 minutes, or until lightly golden. Add the prosciutto and bake for another three minutes.

Serve warm with arugula or baby spinach.

Salim Ben Mami is head chef and owner of Café Collage restaurant in Oregon House, Calif. Contact him at 530-692-2555 or ccollage@succeed.net. His website is cafecollage.net.