Spago has always served this signature flatbread, which they refer to as their “matzo,” a playful reference, as it’s crispy, thin, and, maybe unlike matzo, irresistible. The crisp savory triangles disappear from their baskets as quickly as the waiters can replenish them. I make this dough in a food processor. It comes together like pasta dough and has just the right texture for rolling out with a pasta machine.We bake the flatbread in the wood-burning pizza oven at Spago; it will work great at home as long as you have a pizza stone and a pasta machine for rolling out the dough.—Sherry Yard
For the flatbread
3/4 cup plus 2 tablespoons cool water (60°F; 15°C)
1 tablespoon honey
2 cups bread flour
1 cup whole wheat flour
1 1/2 teaspoons sugar
1 1/2 teaspoon salt
All-purpose flour, for dusting
For the topping
1/2 cup olive oil
1/4 cup minced shallots
3 tablespoons kosher salt
1/2 cup freshly grated Parmesan
3 tablespoons chopped fresh thyme
Make the flatbread
1. Mix together the water and honey in a small bowl.
2. Place the flours, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine well. Turn on the processor and slowly stream in the water mixture. This should take about 30 seconds. Continue to mix for 1 1/2 minutes, until the dough comes together. It should be dense, stiff, and just a little tacky, like pasta dough. Wrap airtight in plastic wrap and let rest for 4 hours, or refrigerate overnight.
3. Set up a pasta roller on your work surface. Using a rolling pin, pound the dough into a 1-inch-thick rectangle, the width of your pasta roller. Dust with all-purpose flour as necessary. Roll out the dough, cutting it into pieces to make it easier to handle as you move through increasingly narrow settings, until it is 1/8 inch thick. Lightly dust with flour each time you roll it through. Place on lightly dusted pieces of parchment paper, stack the parchment, wrap in plastic, and refrigerate for at least 4 hours, or overnight.
4. Place a rack in the lowest position of the oven and preheat the oven to 450°F (230°C) with a pizza stone in it.
Top and bake the flatbread
1. Working with one sheet at a time, lay the dough out on your lightly dusted work surface. Brush evenly with a light coating of olive oil and sprinkle on a light coating of shallots. Mix together the salt, Parmesan, and thyme and sprinkle over the dough. Cut the sheet crosswise on the diagonal to make 18 triangles, 3 inches across at the bottom. Place 4 or 5 triangles at a time on the hot baking stone and bake for 5 to 7 minutes, until blistered and browned. Remove from the stone and allow to cool on a rack before serving.
Recipe © 2007 Sherry Yard. All rights reserved.