Put the flour, yeast, oil and salt into a large bowl. Pour in 1 c lukewarm water and use a spatula to combine the mixture.
Transfer to a lightly oiled work surface, and with lightly oiled hands, knead the dough for 5 minutes, until soft and elastic.
Return the dough to the bowl, cover with a slightly damp clean kitchen towel and let it rise in a warm place for at least 2 hours or until nearly doubled in size.
Cut the dough into 8 equal-size balls and set aside, covered with a clean kitchen towel.
Place a large sheet pan or pizza stone on the middle rack of a 450°F oven to heat up.
Transfer the dough balls to a lightly oiled work surface and stretch each into a rough circle, about 7 in wide and ¼ in thick.
Remove the hot sheet pan from the oven and quickly place 4 flatbreads on it, spaced apart. Bake for 7–8 minutes, until golden brown and crisp. Repeat with the remaining flatbreads.
Spread each flatbread with 1 Tbsp of Citrus–Black Garlic Butter, 3 oz Roasted Pork, and 2 oz diced caramelized pineapple. Sprinkle with chopped cilantro and finish with a drizzle of olive oil, a pinch of flaked sea salt and cracked black pepper.
Ingredients
3 cups flour, bread
2 tsp yeast, dry , fast-acting
2 tbsp oil, olive, plus more as needed
1 tsp salt
1 tbsp Citrus–Black Garlic Butter, (see recipe below)
3 oz. Roasted Pork
2 oz. Caramelized Pineapple Planks, (see recipe below)
