Grilled Harissa Flatbread
"This harissa-infused dough makes enough for three large flatbreads. I always like to have extra dough balls in the freezer because they complement various live-fire dishes (and make great pizzas and breadsticks).
If you don't have '00' Italian Flour, you can use all-purpose flour, but you may need to add roughly 10% more water. My son Carter, my photographer and sous-chef, said this recipe was his favorite grilled flatbread ever. High marks!"
Recipe and photos from Chef Barry Jarvis from Food Super Powers
4 cups 00 wheat flour
1 1/2 cups water
1 tablespoon honey
1 tablespoon kosher salt
1 teaspoon active dry yeast
2 tablespoons PUR original Harissa plus more for brushing the dough
Mix the water, honey, and yeast in a bowl and let sit for 5 minutes before adding the Harissa.
Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook.
With the mixer running, slowly add the water mixture. Run the mixer on medium speed for 5 minutes.
Separate the dough into three and stretch and form into balls.
Coat the dough balls lightly with olive oil and cover with plastic wrap. Allow the dough to rise for at least 1 hour before using.
Hand stretch the dough and place it directly over medium-hot coals. Brush the top of the dough with PUR original Harissa.
Flip the dough after about 3 minutes and brush the other side with the Harissa. After 2 minutes, flip the dough again. Flip often until the outside of the crust is blistered and crackery enough for you.
You can keep brushing with the Harissa if you enjoy more heat.