This was the fruit and cheese course in the six course Christmas dinner yesterday, a collaboration between my best friend and me. We had a lot of pears so it made sense to use them. I remembered this extraordinary Brie she had at Thanksgiving which I thought would make a great accompaniment. Googling for pear and brie recipes brought up lots of for a tart of crostini. With everything else, it made sense to go for something lighter, with less bread, a naan or pita, perhaps. Then I remembered a recipe in the fabulous Soframiz cookbook I reviewed earlier this year for Yufka, a flatbread that is a tiny bit richer than pita, light and delicate, but not a pastry. It really worked perfectly.
- 1 2/3 cup of flour
- 1 tsp of kosher salt
- 2/3 cup warm water
- 2 TBSP olive oil
Mix the salt and flour in a bowl, make a well and add the water and olive oil. Mix with your fingers until well blended. Then knead for a good three minutes. I counted to 180 kneading. Lightly brush with olive oil, wrap in plastic wrap and let rest 4 hours or more. I let it rest overnight.
When you’re ready to cook, divide into 2 oz portions. I used a scale. I expected it to come out to 6 pieces, but it came out to 7. Bonus! Roll it out as thin as you can, use plenty of flour to keep it from sticking. It should be thinner than a tortilla and about 8 inches round.
Heat a skillet or griddle to medium high. Do not grease. Cook on one side until it bubbles, then flip and cook on the other. About 2 minutes each side. These are partially cooked yufka that finish cooking whenever you do what you do with them.
The Pear, Brie, and Hazelnut Yufka
- Olive oil
- Dried Thyme
- Toasted Hazelnuts
Preheat oven to 400°. Slice three pears and 12 oz of brie. Lay the yufka on a baking sheet, lay down the layer of pears, add the brie, drizzle with a bit of olive oil and sprinkle dried thyme over it. Put it in the oven to bake, just until the cheese browns very lightly.
Meanwhile, toast a cup of chopped hazelnuts in a dry pan.
Place each yufka on a plate, sprinkle with the hazelnuts and serve warm.
This was so delicious, rich and flavorful without being overly rich. Makes 6.