MOROCCAN FLATBREAD

Serve this lightly spiced fl atbread as part of a mezze plate fi lled with burrata and a mix of olives. Use it to mop up the extra juices from a tagine or soup, or eat it as you would pita bread. ~Makes 6 small breads

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Step 1

Put the fl our in a large bowl. Rinse of f the salt from the preserved tangerines under cold water. Remove and discard the fl esh, and f i nely chop the skins. Add the skins and mint to the fl our and stir well. Pour in the hot water, stir until the mixture comes together in a rough mass, and then form the dough into a ball.

Step 2

Generously fl our a work surface and transfer the dough to it. Divide the dough into 6 equal balls. Roll each ball into a circle about the size of your hand and ¼ inch thick.

Step 3

In a small bowl, stir together the harissa and oil. Brush the mixture on top of each dough circle. Using a small, sharp knife, score an X on top of each bread, being careful not to cut all the way through.

Step 4

Heat a stove-top grill pan over medium-high heat until smoking.

Step 5

Working in batches, place the breads oil side down on the hot pan.

Step 6

Cook for a few moments, until bubbles begin to appear on the surface of the dough. Turn the breads over and continue to cook for 3 to 4 minutes longer, until slightly charred and golden brown on the bottom. Repeat with the remaining breads. To serve, place on a platter with torn burrata sprinkled with the sumac and the olives.

Step 7

Cut the tangerines into quarters or sixths, depending on their size. Pour 2 tablespoons of the salt onto the bottom of a sterilized 1-quart jar and top with a layer of tangerine wedges. Sprinkle a few peppercorns on top and continue to fill the jar with alternating layers of salt, tangerine wedges, and peppercorns. Pack the fruit down as you go and finish with a layer of salt and a scattering of peppercorns. Pour the tangerine juice into the jar. If the tangerines aren’t covered by juice, add water to cover. Screw on the lid tightly and store in the refrigerator for 1 month before using. �ey will keep for up to 6 months longer. To use the tangerines, rinse off the salt under cold running water, remove and discard the flesh, and use the skins as desired