Recipe by David Chang
This flatbread recipe began in northern China, then traveled to Istanbul, before somehow making its way to New York’s Jewish appetizing stores. It’s essentially the same dough as the bing dough I served in the “Surf and Turf” episode, except I laminate it with butter so it comes out flaky, season it with everything-bagel spice, and bake it in a cast-iron pan. I serve it with my favorite hot-smoked salmon in the world, from Zabar’s in New York City, hand-selected by David Zabar.
- 1 recipe Bing dough from “Surf and Turf”
- 1 stick unsalted butter, softened
- 1/2 cup everything bagel spice
- 1 bunch scallions, chopped
- Olive oil
- Cast iron skillet
Garnishes
- Smoked salmon
- Whipped cream cheese
- Capers
- Pickled red onions
- Lemon wedges
- Sliced tomato
- Chopped chives
- Everything-bagel spice
Preheat the oven to 375 F.
On a well-oiled cutting board, roll out the dough to ½-inch thickness. Use your hands to smear on the butter in an even layer. Sprinkle with everything-bagel spice and chopped scallions.
Next, roll the dough tightly like a cigarette until you have one long cylinder. Next, coil the dough like a snake. Use your hands to flatten until it’s the same diameter as your cast-iron skillet.
Heat the skillet over medium-high heat, then coat with oil. Slide the flatbread into the cast-iron pan and cook for two minutes, then slide the pan into the oven. Bake for 5–7 minutes, then carefully flip the flatbread over and return to the oven.
Continue baking until browned on both sides and cooked all the way through.
Cut the flatbread into wedges and serve with the garnishes.
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