Yeasted Whole Wheat Flatbread & Tinned Tuna Fish Spread

Time: 1.5 - 2 hours, 20 minutes active time

Skill level: Easy

Ingredients

Yeasted Whole Wheat Flatbread

• 150 g Maine Grains Organic Heritage Red Fife Wheat Flour
• 100 g Milk, warmed to 110­°F
• 7 g Active dry yeast
• 1 Tbsp Séka Hills 2024 Arbequina Extra Virgin Olive Oil
• 3 g Kosher salt

Tinned Tuna Fish Spread

• 1 can Fishwife Albacore Tuna in Olive Oil
• 4 oz Cream cheese, room temperature
• 1 small carrot, very finely diced
• 2-3 Sweet peppers, very finely diced
• 1 bunch Chives, finely minced
• 1/2 tsp Burlap & Barrel Silk Chili Flakes
• 1/2 tsp Burlap & Barrel Purple Stripe Garlic
• Salt, pepper, & MSG to taste

Equipment

• Stand mixer
• Scale
• Rolling pin
• Cast iron pan or griddle pan
• Mixing bowls

Instructions

Yeasted Whole Wheat Flatbread

1. Add all ingredients into the bowl of your stand mixer with the dough hook attached. Mix at speed 2 for 5 minutes.
2. Form into a ball and add to an oiled bowl. Cover and allow to proof for 1-1.5 hours at room temperature.
3. Preheat the oven to 450°F with cast iron pan in the center rack.
4. Divide the dough into 5 even balls, roughly 55 g each. Roll out to a thin circle with roughly 5-6" diameter.
5. Gently place one flatbread at a time onto the cast iron and cook for 2-3 minutes per side. They will puff up slightly, so use a spatula to turn them. 
6. Allow to rest in a pile to slightly soften while preparing the fish spread. 

Tinned Tuna Fish Spread

1. In a bowl, mix together the cream cheese, carrot, sweet pepper, chives, and spices until thoroughly incorporated. 
2. Add the can of tuna, including the olive oil, and gently stir it in. Leave larger chunks of the tuna to add texture to the dish. 
3. Season to taste and serve with the flatbreads and crudité.