Add all of the ingredients for the dough in a stand mixer bowl, with a hook attachment knead the bread for 8 minutes until you have a smooth but tacky ball of dough. Let rest for 2 hours in a warm spot, don’t work if it doesn’t double in size, there is a lot in the dough that is holding it back.
Turn the dough out onto a floured surface and flatten into a round disc, place on a greased baking tray and cover. Let rise for 1 hour.
Preheat the oven to 350F.
Mix all of the ingredients for the topping in a bowl, you have to do this at the last moment otherwise the salt will start to draw out moisture from the cilantro and onions and make it watery.
Gently scatter the topping over the dough and spread it out evenly to the edges. With a razor blade or sharp knife, sore the edge of the dough, just under where the topping stops.
Bake at 350F for 30 minutes until the edges are golden brown and a thermometer reads an internal temperature of at least 190F.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…