1. In a nonreactive bowl, mix the yogurt, lime juice, lavender, garlic and ginger. Season with one-half teaspoon salt, or to taste. Set aside.
2. In a large bowl, combine the yeast with 1 cup warm water and the sugar. Cover and allow to sit for 10 minutes, or until frothy. Separately, mix the olive oil with 3 tablespoons of the yogurt mixture.
3. Stir half of the flour into the yeast mixture, then add the yogurt mixture. Stir in the rest of the flour and the 1 teaspoon salt, and knead for 10 minutes, or until the dough is elastic. Place the dough in an oiled bowl, loosely cover and allow to rise in a warm area until doubled in size, about 1 1/2 hours.
4. Punch down the dough and knead for another 10 minutes. Divide the dough into 10 equal portions; roll out each into an oval a little over
8 inches long and 4 inches wide. If the dough contracts while rolling, let it rest while you roll out another piece, then come back to it (it will relax and roll more easily).
5. Heat a seasoned cast-iron griddle or frying pan over medium-high heat. Oil the surface lightly with canola oil and grill the dough, one or two pieces at a time, until each is puffed and golden-brown on the bottom, 30 seconds. Flip the bread over and grill the second side for 30 seconds, until golden-brown. The bread will be soft, not crispy. Keep warm until ready to serve. (You also can rewarm the bread in a 400-degree oven for 1 to 2 minutes.)
Each flatbread: 216 calories; 4 grams protein; 30 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 121 mg. sodium.
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Pickled red onion
Total time: 15 minutes
Servings: Makes about 2 cups Note: Adapted from Josef Centeno.
1/4 cup sherry vinegar
1/4 cup olive oil
2 tablespoons sugar
1/4 of a jalapeno pepper, quartered
1/2 bunch fresh mint, leaves removed and sliced crosswise very thinly
Freshly ground black pepper
1 bay leaf
1 red onion, trimmed and julienned lengthwise
1. In a small saucepan, combine the vinegar, oil, sugar, jalapeno, mint, a couple grinds of pepper and the bay leaf and bring just to a boil.
2. Put the onion in a bowl and pour the hot mixture over it. Allow the mixture to sit for two hours, stirring occasionally. This will keep, refrigerated, for two days.
Each one-eighth cup: 40 calories; 0 protein; 3 grams carbohydrates; 0 fiber; 3 grams fat; 0 saturated fat; 0 cholesterol; 1 mg. sodium.
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Ancho-pomegranate sauce
Total time: 30 minutes
Servings: Makes a scant 1 1/2 cups
Note: Adapted from a recipe by Josef Centeno.
1 poblano pepper
1 red bell pepper
2 medium ancho peppers (dried poblanos), rehydrated
1/2 small serrano chile
1/4 cup olive oil
Generous 1/2 cup toasted walnuts
1 clove garlic
3 tablespoons dry bread crumbs (toasted white country bread)
1 teaspoon pomegranate molasses
1 teaspoon cumin
Juice and zest of 1/2 lemon
1/2 bunch cilantro
Kosher salt
Freshly ground black pepper
1. Roast the poblano and red bell peppers on a rack over a gas burner over high heat, turning until the skin is completely charred, about 10 minutes. Cool the peppers in a bowl loosely covered with plastic wrap, then peel and seed.
2. Put the poblano, bell and ancho peppers, serrano chile, olive oil, walnuts, garlic, bread crumbs, pomegranate molasses, cumin, lemon and cilantro in a food processor or blender; puree well.
3. Strain the sauce through a medium-mesh strainer and season with 1 1/2 teaspoons salt and a couple grinds of black pepper, or to taste. This will keep, refrigerated, for three days.
Each tablespoon: 49 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 153 mg. sodium.
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Garlic-chive cream
Total time: 10 minutes
Servings: Makes about 1 1/2 cups
Note: From Josef Centeno.
1 cup creme fraiche
1/4 cup buttermilk
2 cloves garlic, minced
3 tablespoons thinly sliced chives
1/2 teaspoon lemon zest
3/4 teaspoon lemon juice
Kosher salt
Freshly ground black pepper
In the bowl of a standing mixer -- or in a large bowl, using a hand-held mixer -- whip the creme fraiche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste. Refrigerate 1 hour before serving. This will keep, refrigerated, for one day.
Each tablespoon: 22 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 2 grams fat; 1 gram saturated fat; 4 mg. cholesterol; 32 mg. sodium.
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Salbitxada sauce
Total time: 20 minutes
Servings: Makes about 2 cups
Note: Adapted from a recipe by Josef Centeno. Please see FDA updates regarding tomato safety: www.fda.gov/oc/opacom/hottopics/tomatoes.html.
2 tablespoons whole almonds
1/2 serrano chile, seeded, diced
6 cloves garlic, minced
2 ripe tomatoes, cored, seeded and diced
Zest of 1/2 lemon
2 tablespoons thinly sliced Italian parsley
1 tablespoon sherry vinegar
Olive oil
Kosher salt
Freshly ground pepper
1. Toast the almonds in a saute pan over medium-high, shaking frequently, until golden and fragrant, about 5 minutes.
2. Combine the almonds, chile, garlic, tomatoes, lemon, parsley, vinegar and one-half cup olive oil in a medium bowl. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste, and adjust consistency with additional olive oil if desired. This will keep for two days, refrigerated.
Each tablespoon: 36 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 19 mg. sodium.
