Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the honey in 1-1/2 cups lukewarm water. | 2. Using a stand mixer fitted with the dough hook, mix the flour, yeast, and salt on low speed for 2 minutes. | 3. With the mixer running, gradually add the HONEY WATER and the olive oil. | 4. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and is smooth yet slightly tacky to the touch, about 5 minutes. If the dough seems too wet, add MORE flour, 1 teaspoon at a time. | 5. Return to low speed and mix for 2 minutes more. | 6. Let the dough REST in the mixer bowl for 5 minutes and then turn the mixer to medium-high speed and mix for 3 minutes more, as the dough vigorously slaps against the sides of the bowl. | 7. Lightly oil a large bowl. | 8. Transfer the dough to the bowl and turn the dough to coat it with the oil. | 9. Cover with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1-1/2 hours. | 10. Using a vegetable peeler, peel four 1x4-inch strips of orange zest, avoiding as much of the white pith as possible. | 11. Juice the orange and reserve 1/4 cup of the juice. | 12. Put the orange zest in an 8-inch skillet and cover with the olive oil. | 13. Bring to a gentle simmer over medium-low heat and simmer until the edges of the peel start to frizzle, about 4 minutes total. | 14. Remove from the heat and let cool for 5 minutes. | 15. Remove the orange zest from the oil and drain on paper towels. | 16. RESERVE the orange-infused oil. | 17. While the oil is cooling, soak the coarsely ground fennel in the orange juice for 15 minutes. | 18. Drain and discard the orange juice (or use to make vinaigrette with some of the orange-infused olive oil). | 19. Finely chop the strips of zest and, in a small bowl, combine with the olives and soaked fennel. | 20. In another small bowl, mix the sea salt with the fennel powder. | 21. With lightly floured hands, gently deflate the dough. | 22. Add the olive mixture to the top of the dough, and using a plastic bowl scraper, reach down to the bottom of the bowl and gently fold the dough onto itself 4 times, rotating the bowl with each fold, to incorporate the mixture. | 23. Turn the dough out onto a lightly floured surface, stretch slightly to form a log, and cut into 6 equal pieces. | 24. Shape each piece into a ball by gently stretching and tucking the dough underneath itself to form a “belly button” on the bottom. | 25. Gently roll in the palm of your hand to reshape into a uniform ball, then set each ball, belly button side down, on a well-floured baking sheet. | 26. Lightly brush each top with olive oil. | 27. Cover loosely with a towel or plastic wrap and let rise until doubled in size, about 1 hour. | 28. Meanwhile, prepare a medium gas grill fire or a charcoal fire with a hot zone and a cool zone (an oven thermometer placed over the hot zone should register about 450°F). Brush the grill grates with a stiff brush, then wipe with a lightly oiled wad of paper towels. | 29. On a lightly floured surface, roll out or press and stretch each piece of dough with your fingertips until about 1/4 inch thick and about 8 inches in diameter. | 30. Put the flatbreads on 2 lightly floured baking sheets and lightly brush the tops of the dough with the reserved orange-infused olive oil, being careful not to get oil on the baking sheet. | 31. Put the flatbreads oiled side down on the grill (over the hot zone of the charcoal fire), cover, and cook until puffed and golden brown, 3 to 5 minutes. (It seems like you could do it on top of stove.). | 32. Flip the flatbreads and turn the burners of a gas grill down to low (or move the breads over the cool zone of the charcoal grill), and brush the grill-marked side with more of the oil. | 33. Cover and finish cooking until the bottoms are golden and the breads are cooked through, about 3 minutes more. | 34. Transfer the breads to a cutting board, drizzle with more of the oil, and sprinkle with the sea salt mixture—you may not use it all. | 35. Cut each into halves or wedges and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	1	tablespoon		-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
purpose flour	4	cups	unbleached	-	-	-	-
active yeast	2	teaspoons		-	-	-	-
kosher salt	1 1/2	1/2		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
orange	1			86.48	21.62	1.7296	0.2208
olive oil	3/4	cup		238.68	0.0	0.0	27.0
fennel seed	1	tablespoon	ground	20.01	3.0328	0.9164	0.8625
green olive	1/2	cup	chopped chopped	-	-	-	-
sea salt	2	teaspoons	coarse	-	-	-	-
fennel powder	1/4	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.