New This Month

Date Flatbreads

Martha puts a savory twist on mardouf, a traditional Omani flatbread sweetened with dates, by adding saffron and fresh chives. She made this recipe on "Martha Stewart's Cooking School" episode 504.

  • Yield: Makes 12
date flatbread

Photography: Bobbi Lin

Source: Martha Stewart's Cooking School, Episode 504

Ingredients

  • 1/2 cup pitted Medjool dates (7 to 10)
  • Pinch of saffron threads
  • 1 cup boiling water
  • 2 1/4 cups unbleached all-purpose flour, plus more for dusting and rolling
  • 1 teaspoon kosher salt, plus more for serving
  • 1 large egg
  • 1/4 cup ghee, melted, plus 1/3 cup for brushing and frying
  • 3/4 cup chopped fresh chives

Directions

  1. Place dates and saffron in a glass measuring cup or small bowl and add boiling water; let soak until softened, about 1 hour. Puree until smooth using an immersion blender or a food processor. Strain mixture through a fine-mesh sieve and discard solids. Set date puree aside.

  2. Whisk together flour and salt in a large bowl. Using a fork, stir in egg and 1/4 cup melted ghee and mix until a crumbly dough forms. Mix in reserved date puree with a fork or your hands until the dough starts to come together. On a lightly floured surface, knead dough until smooth and elastic, 2 to 4 minutes.

  3. Divide dough into 12 equal pieces and knead until smooth. Form into balls and transfer to a parchment-lined baking sheet. Cover with plastic and let rest for 1 hour.

  4. On a lightly floured surface, use a floured rolling pin to roll one ball of dough into a rough oval, 8 to 10 inches in length. Brush surface with melted ghee, sprinkle with 1 tablespoon chives, and fold bottom third of dough up to the middle of the dough. Then fold top third of dough down over dough until it just touches the bottom edge. Brush surface again with ghee and fold each side in, one on top of the other to make a square. Roll the dough square out, turning several times, to form a rectangle about 5 by 7 inches. Brush both sides with ghee. Transfer to a baking sheet. Repeat process with remaining dough balls.

  5. Heat a large cast-iron griddle or skillet over medium. Working with one piece of dough at a time, cook until golden brown and bubbling, about 1 minute per side, brushing with more ghee as necessary. Transfer to a plate and sprinkle with salt before serving.

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