Clam Flatbread

Name: Clam Flatbread
Ingredients: 3/4 cup unbleached Flour plus more for dusting; 1/4 cup whole wheat flour; 1 pinch Seasalt; 1 teaspoon Thyme; 1/2 cup Romano or Parmesan Cheese, coarsely grated; 12 ounces whole canned Clams, drained broth saved; 1/2 Red Onion sliced thinly; 1 1/2 teaspoons Fennel Seeds; 2 Bay Leaves; 1/2 cup White Wine; Seasalt & Fresh Ground Black Pepper; 1 bunch Fresh Parsley finely chopped; red chile Flakes to taste; Olive Oil as required...; 1/2 cup Warm Water; 1/2 cup Whole Milk or Half & Half

16 ingredients

1 steps

Ingredients

3/4 cup unbleached Flour plus more for dusting
1/4 cup whole wheat flour
1 pinch Seasalt
1 teaspoon Thyme
1/2 cup Romano or Parmesan Cheese, coarsely grated
12 ounces whole canned Clams, drained broth saved
1/2 Red Onion sliced thinly
1 1/2 teaspoons Fennel Seeds
2 Bay Leaves
1/2 cup White Wine
Seasalt & Fresh Ground Black Pepper
1 bunch Fresh Parsley finely chopped
red chile Flakes to taste
Olive Oil as required...
1/2 cup Warm Water
1/2 cup Whole Milk or Half & Half

Directions

1

["1. Preheat oven to 475 degrees.", "2. For the dough, add the dry ingredients - flour and salt - in a bowl and mix. Gently pour in the warm water and a touch of olive oil and combine (if the dough is too sticky, just add some more flour until it smooths out).", "3. Generously apply white flour to a clean surface and knead the dough by hand for a few minutes; apply more white flour as needed.", "4. Pour some olive oil into a bowl and roll the kneaded dough around until the oil coats the outside of the dough. Cover with a dry cloth and let it sit; approximately 30 minutes to an hour.", "5. While dough is resting, you can go ahead and prepare the clams. In a non stick pan, heat up olive oil and add onion, garlic, bay leaves, fennel seeds, and pinch red chili flakes. After a few minutes, add salt and pepper and continue sauteing for an additional 5 minutes. Once onions have turned transparent, add white wine and cook -with pan covered - until simmering.", "6. Add clam broth to pan and Add milk and cook remaining liquid for approximately 30 minutes, or until it thickens in consistency. Ensure final texture is not too dry (this will serve as the \"sauce

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