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Grilled Potato Flatbread with Bacon-Honey-Harissa Glazed Potatoes, Arugula Zhug, Pickled Chilies and Preserved Meyer Lemon

Fluffy Potato Flatbread layered with Greek Yogurt, Honey-Chili-Bacon Glazed Potatoes, Preserved Meyer Lemons, Pickled Chilies and a Spicy Arugula Yemenite Hot Sauce.
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Print Recipe
Total Time60 Mins
Prep Time20 Mins
Cook Time40 Mins
ServingsServes 8
Potato Type: Yellow
Cuisine: American

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 8

Description

Fluffy Potato Flatbread layered with Greek Yogurt, Honey-Chili-Bacon Glazed Potatoes, Preserved Meyer Lemons, Pickled Chilies and a Spicy Arugula Yemenite Hot Sauce.

Ingredients

+

For the Potato Flat Bread

  • 1.5 cups (30g) Dehydrated Potato Flakes
  • 2 cup (480ml) Hot Water
  • 1 teaspoon (2g) Kosher Salt
  • 1 teaspoon (2g) Granulated Sugar
  • 3 tablespoons (45ml) Olive Oil
  • ½ cup (120ml) Whole Milk
  • 2 cups (240g) All Purpose Flour
+

For the Arugula Zhug

  • 2 each Cardamom Pods
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Whole Coriander
  • 1 teaspoon Whole Cumin Seeds
  • 3 each Serrano Chilies
  • 2 each (10g) Garlic Cloves
  • 1 teaspoon (2g) Kosher Salt
  • 1 cup (30g) Baby Arugula
  • 1 tablespoon (~1g) Fresh Mint, chopped
  • ½ cup (20g) Fresh Cilantro, chopped
  • 2/3 cup (80ml) Extra Virgin Olive Oil
  • 4 teaspoons (20ml) Lemon Juice
+

For the Glazed Potatoes

  • 1 pound (454g) Yellow Potatoes, washed and cut in half
  • 6 cups (1440ml) Water
  • 2 tablespoons (4g) Kosher Salt
  • 2 teaspoons (10ml) Olive Oil
  • ½ cup (40g) Cooked Bacon, chopped fine
  • 2 tablespoons (30ml) Honey
  • 1/3 cup (80ml) Prepared Harissa (Chili Garlic Sauce can be subbed)
+

For Building the Flatbread

  • 1 cup (240ml) Plain Greek Yogurt
  • 1 cup (20g) Baby Arugula
  • 3 each (80g) Baby Cucumber (English Cucumber can be subbed)
  • As Needed Pickled Chilies
  • 2 tablespoons (30g) Preserved Meyer Lemon, finely chopped
  • As Needed Za’atar Seasoning (optional)

Preparation

  1. To make the flatbread, pour the water into a large bowl, and whisk in the potato flakes, salt, sugar, olive oil, and milk. Allow the mixture to sit for about a minute and stir again to fluff the potatoes. Add the flour a little bit at a time until it is all used and the mixture forms a dough.  Knead the dough for 5-6 minutes until a smooth ball is formed. Allow the dough to rest for 5-10 minutes while you Zhug.
  2. To make the zhug, remove the cardamom seeds from their pods and discard the pods. Toast the cardamom with the peppercorns, coriander seeds, and cumin in a dry pan. This should take about 2 minutes, transfer the toasted spices to a coffee grinder or mortar and pestle and grind until fine.
  3. In a blender or food processor combine the chilies, garlic, and salt. Pulse until slightly chunky. Add the arugula, mint, cilantro, olive oil, and lemon juice, pulse again until just chunky. Add the ground toasted spices and set aside until ready to use.
  4. To par cook the potatoes, place the sliced potatoes in a medium pot and cover them with the water. Add the salt and place over high heat until the water boils. Reduce the heat to a simmer. Cook the potatoes until they are just fork tender, but not falling apart. Drain the potatoes and place into a bowl.
  5. Drizzle the potatoes with the olive oil and toss to combine.
  6. Preheat a grill to medium high heat.
  7. Arrange the potatoes on the preheated grill and grill until grill marks appear, about 3-5 minutes.
  8. While the potatoes grill, make the harissa-honey and bacon mixture by combining the honey, harissa, and cooked bacon pieces in the bowl the potatoes were just in.
  9. Remove the potatoes from the grill and place them in the harissa-honey and bacon mixture toss to combine and place them on a aluminum foil baking sheet. Return them to the grill but not over the direct heat-find a place off to the side where the heat can simply glaze the sauce on the potatoes.
  10. Divide the dough into 8 portions, roll each of the flatbreads out until they are an 1/8th inch thick. Carefully place them on the grill and grill for 3-5 minutes per side, the flat bread should puff slightly and get grill marks. Remove the dough from the grill and store them in a clean linen towel, stacked on each other so they stay nice and warm.
  11. To plate, arrange a flatbread on a plate and smear a little yogurt on the base of the flat bread. Arrange some of the glazed potatoes mixture, some fresh cucumber slices, pickled chilies, preserved meyer lemons, baby arugula, and a sprinkling of Za’atar if desired.
  12. Enjoy!

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Nutrition Facts Per Serving

Calories

400

Fat

19g

Sodium

590mg

Cholesterol

10mg

Vitamin C

17.8mg

Carbohydrates

48g

Fiber

2g

Protein

10g

Potassium

209mg

Sugar

8g

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