Jiko’s Millet Flatbread with Kalamata Olives


Millet Dough
1 (12-ounce) envelope dry active yeast
34 cup plus 1 tablespoon lukewarm water
12 cups high-gluten or bread flour
12 cups millet flour
13 cup hulled millet
12 teaspoon kosher salt
12 teaspoon baking powder
14 teaspoon sugar

Kalamata Olive and Cheese Topping
14 cup extra-virgin olive oil, divided
12 cups shredded four-cheese blend (fontina, Gruyère, provolone, Asiago), divided
12 cups kalamata olives, pitted and halved, divided
3 cups loosely packed spring greens


Millet Dough:
In small bowl, combine yeast and water. Stir gently to combine. Set aside until frothy, approximately 5 minutes.

In a large bowl, combine high-gluten or bread flour, millet flour, millet, salt, baking powder, and sugar. Stir to combine.

Slowly incorporate yeast-water mixture into flour mixture, stirring until a dough forms. Refrigerate overnight.

Kalamata Olive and Cheese Topping
Remove dough and set aside in a warm place for 1 hour. Place a baking stone in the center of the oven. Preheat oven to 450 degrees.

Divide dough into 6 equal balls. Roll each ball into an 8- x 9-inch oval. Prick with a fork 10 times. Brush each oval with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Top each with ¼ cup cheese and 14 cup olives.

Bake each flatbread on the preheated baking stone until crust is golden and cheese is melted and bubbly, 8 to 12 minutes. Top each flatbread with ½ cup spring greens. Cut flatbread into bite-size pieces. Serve warm.

Makes 6 (8- x 9-inch) flatbreads.