Guajillo Chile Flatbreads
At their restaurant Hartwood, in Tulum, Mexico, Eric Werner and Mya Henry serve these flatbreads with a dip made from locally caught mackerel. Find this and other recipes inspired by their location, where the jungle meets the sea in the Yucatán, in their cookbook, Hartwood.
- 4 dried guajillo chiles, seeds and stems removed
- 2 cups (16 fl. oz./500 ml) water
- 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour
- 1 tsp. kosher salt
- 1/4 cup (2 fl. oz./60 ml) olive oil
Put the chiles in a small saucepan, add the water, bring to a boil and cook until the chiles are soft, about 5 minutes. Drain, reserving the cooking water.
Put the chiles in a blender along with 1 cup (8 fl. oz./250 ml) of the cooking water and blend until smooth, about 20 seconds.
In a large bowl, combine the flour, salt, olive oil, and pureed chiles. Using a wooden spoon or your hands, mix until a rough dough forms. Transfer the dough to a floured surface and set the bowl aside. Knead the dough until smooth, about 15 minutes; it will be slightly wet and tacky, so flour the work surface as necessary to prevent sticking. Return the dough to the bowl, cover and let sit for 10 to 20 minutes.
Divide the dough into 16 pieces and roll each piece into a small ball.
Prepare a medium-hot fire in a grill or preheat a large, dry cast-iron skillet over medium-high heat. Roll out several balls of dough on a floured surface to about 1/8 inch (3 mm) thick. Place on the grill or in the skillet. Once you see the dough stiffen and bubbles start to rise, about 1 minute, take a look underneath; it should be lightly browned in spots. Flip and cook on the other side, about 1 minute more. Transfer to a napkin-lined basket to keep warm. Repeat with the remaining dough. Makes about 16 flatbreads.
Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015.