Bold flatbread blends ginger, cranberries, and jalapeño for an appetizer or side with fusion appeal.
# Components:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 cup plain Greek yogurt
03 - 1/2 cup warm water
04 - 2 tablespoons olive oil
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
→ Topping
07 - 1/2 cup dried cranberries, chopped
08 - 1–2 jalapeños, thinly sliced, seeds removed
09 - 2 tablespoons fresh ginger, finely grated
10 - 1/4 cup scallions, thinly sliced
11 - 1/2 cup feta cheese, crumbled (optional)
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon olive oil, for brushing
# Method:
01 - In a large mixing bowl, blend flour, baking powder, and salt. Incorporate Greek yogurt, olive oil, and warm water. Stir until a cohesive dough forms. Knead on a lightly floured surface for 3 to 4 minutes until smooth and elastic. Cover and allow to rest for 10 minutes.
02 - Preheat oven to 450°F. Position a pizza stone in the oven if available.
03 - Divide dough into four equal portions. Roll each piece into an oval or round flatbread approximately 1/4 inch thick.
04 - Arrange flatbreads on a parchment-lined baking sheet or directly on the pizza stone. Brush each with olive oil.
05 - Scatter ginger, cranberries, jalapeño slices, scallions, and feta cheese (if using) evenly over the surfaces.
06 - Bake for 8 to 10 minutes or until edges are golden and crisp.
07 - Remove flatbreads from oven, sprinkle with chopped cilantro, slice, and serve warm.
