Chef Jared King's House Made Flatbread

Place water in a small pot and heat to temperature between 105°F and 115°F.

Place yeast in a small bowl, cover with warmed water and let sit to activate for 5 minutes.

Add 2 cups of flour to this mixture to form a sponge.

Cover this sponge in a bowl with plastic wrap and place in a warm spot for one hour. It should double in size.

After the hour has elapsed slowly add the additional 2 cups of flour to form a dough.

Add salt, fennel seeds, black pepper and cumin, kneading the dough a couple of turns counter clockwise.

Place mixture in a new bowl and massage with olive oil. Cover and place back in a warm spot to rise another hour.

Portion balls weighing 2.75 oz.

Roll out each ball to desired thickness either with a pasta machine or with a rolling pin on a well floured surface.

Once rolled out, coat both sides with an additional teaspoon of olive oil and place on a hot grill, charring both sides for a minute or so on each.

After charring on the grill you can add whatever toppings you desire and place in a hot oven to meld all the flavors together.