"Roasted and Toasted" Garlic Green Chile Flatbread with Feta Cheese and Pine Nuts For the Roasted and Toasted Garlic Green Chile Spread: 8 fresh New Mexico green chiles, toasted (may substitute Anaheim chiles) 4 heads of garlic, roasted 2 tbsp olive oil 1 tbsp olive oil 2 cloves of garlic, finely chopped ˝ medium onion, finely chopped 1 tbsp cumin seeds, crushed 1 cup vegetable stock 1 tsp corn starch (mixed with 2 tsp cold water) 1 to 2 tbsp olive oil 2 tspn dried thyme 1 tspn kosher salt For the Flatbread Dough: 1 package instant dried yeast 1 cup tepid water 1 tbsp honey (or sugar) 1 tbsp dried thyme 3 cups unbleached flour 1 tbsp kosher salt olive oil 2 tbsp cornmeal Flatbread toppings: 1 lb sheep's milk feta cheese (may substitute fresh mozzarella), crumbled ˝ cup pine nuts, toasted Special Equipment: 2 pizza stones 1. Preheat oven broiler to HIGH. Make a 1 cm long slit near the top of each chile pepper. Place the chiles on a baking sheet and toast them in the broiler, turning every few minutes, until the skins blister and blacken on all sides. Using metal tongs, remove toasted peppers from broiler and place immediately into a plastic bag and seal the top. Set the peppers aside for 15 minutes. 2. Decrease oven temperature to 350 deg F. Place 4 heads of garlic (whole and unpeeled) in a small baking dish and drizzle on top 2 tbsp olive oil. Cover with foil and roast in oven for 45 min to 1 hour. 3. Dissolve the yeast and honey (or sugar) in the tepid water. In a large bowl combine 3 cups flour, 1 tbsp dried thyme and 1 tbsp kosher salt. Gradually incorporate the yeast mixture to form a moist dough. (Certain flours require more water so feel free to adjust the quantities). Knead the dough for about 5 to 10 minutes until the gluten develop. Shape the dough into a ball. Lightly oil the bowl and put in the dough ball. Place the bowl in a warm place (e.g. near the oven) and cover with a towel. 4. By now the chiles should have sweated sufficiently that their blackened skins will peel off easily. Wearing plastic gloves, peel the skins off all the chiles (note this can be easier to do under cold running water). Next, de-stem and de-seed the chiles and chop them finely. Set aside. 5. Next we'll combine the ingredients for the spread. In a saucepan, sauté 2 garlic cloves (finely chopped) and ˝ onion (finely chopped) with 1 tbsp olive oil until translucent. Using a mortor and pestle, crush the cumin seeds and add them to the pan. Also add the chopped chiles and cook 2 minutes, stirring constantly. The aroma from the cumin and chiles will be fantastic! Next add 1 cup of vegetable stock and bring to the boil. Lower the heat to a simmer and stir in the corn starch (dissolved in 2 tsp cold water). Stir occasionally for 10 min. Turn off the heat and set chile sauce aside. 6. By now the 4 heads of garlic are likely to be nicely roasted. Remove them from the oven and let them cool. Turn the oven up to 500 degrees F and insert two pizza stones. Squeeze the roasted garlic cloves into a small bowl. Using a fork, mash the roasted garlic into a smooth paste. Add 4 tbsp green chile sauce (more if you like it extra spicy!) , 2 tspn dried thyme and adjust the seasoning with kosher salt. Next stir in 1 to 2 tbsp olive oil, just enough to give the Roasted and Toasted spread a smooth consistency. 7. Punch the air out of the flatbread dough and separate into two balls. Using a rolling pin, roll each ball into a thin disk the shape of the pizza stone. Remove pizza stones from oven. Sprinkle each stone with 1 tbsp cornmeal (the cornmeal prevents the flatbreads from sticking to the stone). 8. Now assemble the flatbreads. Place each dough disk on a pizza stone. Smear the Roasted and Toasted garlic green chile spread thinly on each flatbread. Next top the disks with the crumbled feta cheese and then the pine nuts. Bake the flatbreads for 10 to 15 min or until the cheese and crust begin to golden. Slice each flatbread into 6 portions and serve. Serves six hungry guests.