Spicy Korean Flatbread

Serves 2


For the Dough

  • 1 tsp dry active yeast
  • 1 cup warm water
  • 1¾ cups all-purpose flour
  • ⅔ cups bread flour
  • 3 tbsp granulated sugar
  • 2 tbsp salt
  • 1 tbsp chopped fresh oregano
  • ⅓ cup canola oil

For Assembly

  • sauce
  • shredded mozzarella cheese
  • sliced carrots
  • spicy sliced pickles


Make Flatbread Dough

  1. Add all dough ingredients to a stand mixer fitted with the dough hook attachment
  2. Mix until a ball begins to form and the dough becomes smooth and springy to the touch, about 5-6 minutes
  3. Cover the dough with a damp towel, transfer to a warm location and allow it to double in size
  4. Portion dough into 6 oz pieces, or desired size for use

Assemble & Bake

  1. Dust workspace with flour and roll out dough to desired thickness and shape
  2. Top with chili sauce, mozzarella cheese, and other desired toppings. (Greg tops this flatbread with Deep Fried Braised Pork Belly)
  3. Bake on a preheated pizza stone in at 500° oven for 8-10 minutes
  4. Slice the flatbread and top with pickles, carrots and cilantro