Photograph by Will Anderson Food Styling by Maggie Ruggiero
Gather Says Relax: Food as Retreat
M’Semen with Minted Crushed Tomato
Amuse-Bouche from Issue 13 - Summer 2018 – The Getaway issue
Dip, sip, repeat.
Gather Journal
M’Semen with Minted Crushed Tomato
As food goes, we think the best expression of self-care—that familiar Sunday hashtag and newly minted entry into our lexicon (Merriam-Webster inducted it this year)—may be bread. Even the act of making it can be a meditation. Our fluffy flatbreads feel especially soul-nourishing with crushed tomato dip.
As food goes, we think the best expression of self-care—that familiar Sunday hashtag and newly minted entry into our lexicon (Merriam-Webster inducted it this year)—may be bread. Even the act of making it can be a meditation. Our fluffy flatbreads feel especially soul-nourishing with crushed tomato dip.
serves 6
FLATBREADS
- 1¾ cups plus 2 Tbsp all-purpose flour
- ¼ cup semolina flour plus 1 Tbsp more for layering
- ½ tsp fine sea salt
- ⅛ tsp active dry yeast
- ¾ cup warm water
- ¼ cup oil (half olive, half canola)
- ½ stick unsalted butter, softened
- ½ Tbsp nigella seeds stirred into 1 Tbsp semolina flour
MINTED CRUSHED TOMATO DIP
- 1 large tomato
- 2 to 3 Tbsp finely chopped mint
- 1 Tbsp extra virgin olive oil
- ½ tsp finely grated ginger
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1
Whisk flour, ¼ cup semolina, salt, and yeast together in a large bowl. Pour in water and mix with a fork until it forms a shaggy mass. Bring together into a dough, adding a tiny bit more water if needed. Turn out onto a floured surface and knead until soft and smooth, about 10 minutes. Divide into 6 equal pieces and shape with oiled hands into balls. Cover with plastic wrap, and let rest 15 minutes.
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2
Meanwhile, coarsely grate tomato, discard skin, and stir in mint, oil and ginger. Season to taste.
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3
On an oiled surface with oiled hands, dip a ball in oil and smear and spread into a paper-thin round. Smear with some butter and sprinkle lightly with semolina and nigella. Fold round in thirds like a letter, butter and sprinkle again. Fold in thirds again to form a square. Repeat with remaining doughs, transfering squares to a large, oiled baking sheet.
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4
Working one at a time, pat out a square until doubled in size. Heat a little oil in a skillet over medium heat. Fry, pressing gently and flipping once or twice until golden and crisp. Repeat with remaining squares.
