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Seanami Rustic Flat Bread

PREP TIME30 minutes

YIELD8 servings

Ingredients

  DOUGH
6  Nori Sheets
2.5 oz  White Wine
Pinch  Ajwain Seeds
6 oz  Water
1/4 oz  Instant Yeast
1 tablespoon  Honey
1 tablespoon  Olive Oil
2 teaspoons  Sesame Oil
1 teaspoon  Salt
9 oz  00 (Doppio Zero) Flour
2 oz  All-Purpose Flour
  ***
  WASABI SAUCE
7 oz  Mayonnaise
2.5 tablespoons  Wasabi Powder
1 1/2 teaspoons  Honey
  ESCABECHE
1/2 teaspoon  Ajwain Seeds
7 oz  Apple Cider Vinegar
1/3 cup  Olive Oil
2 tablespoons  Sugar
1 teaspoon  Sesame Oil
1/4 teaspoon  Salt
1 clove  Garlic Clove (Crushed)
2  Bay Leaves
¼ teaspoon  Black Peppercorns
1 medium  Red Onion, very thinly sliced
1 medium  Bell Pepper, seeded, deveined and thinly sliced
1 medium  Serrano Pepper, seeded, deveined and thinly sliced
1 medium  Fresno Pepper, seeded, deveined and thinly sliced
  CILANTRO SAUCE
1 bunch  Cilantro
1/3 cup  Lime Juice
1/2 cup  Extra Virgin Olive Oil
1  Garlic Clove
Pinch  Salt
  TOPPINGS
7 oz  Feta Cheese, crumbled
1 package  Captain Jac® Flake Style Imitation Crabmeat (15/1 lb) 2802905801
4  Garlic Clove, shaved
  Extra Virgin Olive Oil
  Cilantro Leaves
  Nigella Seeds
  Shelled Edamame, chopped

Directions

Dough
Blend nori, wine and ajwain seeds. Transfer to bowl of mixer along with water, yeast, honey, oils, salt and both flours. Mix for 8 minutes. Place in lightly oiled bowl, cover and let rise 45 minutes in proofer. Divide dough into 8 pieces, knead and put in half sheet pan. Cover with plastic wrap and let rest in cooler for 15 minutes.

Wasabi Sauce
Mix all ingredients, cover and set aside.

Escabeche
Toast ajwain seeds in skillet. Transfer to a saucepan and add vinegar, olive oil, sugar, sesame oil, salt, garlic and bay leaves and bring to a boil. Pour over onion and peppers, cover and let pickle. Cover and refrigerate.

Cilantro Sauce
Blend everything until pureed, transfer to squirt bottle.

Toppings
Preheat oven to 450°F. Dust surface with flour and flatten dough. Par bake 3-4 minutes.
Top with wasabi sauce, feta, shaved garlic and surimi and drizzle with olive oil. Bake 2 minutes. Top with escabeche, cilantro sauce, edamame, nigella seeds and cilantro leaves.

Serve.