Serves 8-10 people


For the Flatbread

7 cups 00 pizza flour
1 ½ Tbsp kosher salt
4 ½ tsp dry active yeast
1 ½ Tbsp honey
4 Tbsp Extra virgin olive oil
2 ½ cups luke warm water
Flour and semolina for dusting

toasted sesame seeds, anise seeds or cumin seeds for garnish

For the Salad

8 cups green papaya, julienned
2 carrots, peeled and julienned
4 cups long beans, cut in 1” pieces
½ bunch thai basil, roughly shredded
1 cup cherry tomatoes, halved

For the Charmoula

½ cup fresh cilantro, coarsely chopped
½ cup fresh flat-leaf parsley, coarsely chopped
5 garlic cloves, coarsely chopped
⅓ cup fresh lemon juice
2 teaspoons sweet paprika
2 teaspoons salt
1 ½ teaspoons cumin seeds, toasted and ground
¼ teaspoon cayenne
½ cup olive oil

For the Chutney

2 garlic cloves, finely chopped
2 teaspoons fresh ginger, peeled and finely chopped
1 tablespoon olive oil
¼ teaspoon cayenne pepper
¾ cup dried apricots, finely chopped
⅓ cup dried currants or raisins
¾ cup water
⅓ cup apple cider vinegar
¼ cup sugar
¾ teaspoon salt

Special Equipment

rolling pin
pastry brush
stand mixer
coffee grinder
Pizza peel
Pizza wheel
Metal bench scraper
One platter for service
Two medium to small size bowls for service


For the Flatbread

Combine the yeast and water in a small bowl.  Let sit for 3 minutes then add room temperature honey.  Add the olive oil, flour and salt.  Mix to form a dough.  Remove from bowl and knead on a clean work surface for ten minutes.  Cover with a warm, damp towel and rest for one hour in a warm and humid part of the kitchen to allow dough to rise.

Punch down dough and transfer to a lightly floured surface. Cut into 10 even sized pieces.  Roll into balls and pinch the seams to seal and place the seam side down.  Cover with a damp cloth and let rest for 40 minutes before rolling out.

Roll and stretch each piece of dough into a 6-inch circle, sprinkle a few garnish seeds over each circle, pressing the seeds into the dough with a rolling pin. Cover the rolled-out pieces greased plastic wrap until you’re ready to grill them to prevent them drying out.

Place a griddle pan over medium-high heat. Brush the pan lightly with olive oil. Grill the bread for 2 to 3 minutes per side, or until lightly golden brown. Remove the flatbreads from the griddle pan, and stack the warm breads to keep them soft.

For the Charmoula

Combine all of the ingredients in a blender or food processor and bend until combined thoroughly. Transfer to a glass bowl and serve at room temperature.

For the Chutney

Cook garlic and ginger in oil in a 1 to 1 ½-quart heavy saucepan over medium heat, stirring, until soft, 1-2 minutes. Add the cayenne pepper and cook for 1 minute or until fragrant. Add the remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes. Cool to room temperature.

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