Today's recipe was prepared by our Matija, whom you probably already know, as he regularly checks in from our Grashka Deli kitchen. For more inspiration, you can also follow him here.
First, dissolve 20 g of fresh yeast in 350 mL of lukewarm water (35°C).
Prepare the dough for the flatbreads by measuring 500 g of whole grain spelt flour into a large bowl. Make a well in the center and pour in the lukewarm yeast mixture. Let it sit for 10 minutes to activate the yeast.
Meanwhile, cut 170 g of smoked tempeh and king oyster mushrooms into pieces and skewer them.
Prepare the marinade for the skewers by mixing the following ingredients: 3 parts olive oil, 2 parts water, 2 parts miso paste, 1 part apple cider vinegar, 1 part tomato paste, 1 part smoked paprika, and 1 part garlic powder or fresh minced garlic. Season with pepper to taste. Optionally, add other spices—this recipe includes 1 part Slovenian spice mix (savory, marjoram, lovage, parsley, thyme, and tarragon). Adjust the ingredient ratios to your preference.
Pour the marinade over the skewers and let them marinate.
Knead the dough from the flour and yeast mixture, adding 10 g of salt.
Knead for 5 minutes, then add 30 g of olive oil and continue kneading for another 3 minutes. The dough should be elastic and flexible.
Cover the bowl with a damp kitchen towel and let the dough rise for 45-60 minutes or until it doubles in size.
Use the rising time productively—prepare as many other ingredients as possible and clean the kitchen and utensils.
Meanwhile, prepare the chiko kajmak by blending 200 g of Chiko Classic block with 10 g of miso paste, 20 g of nutritional yeast, and 5 g of apple cider vinegar. For a stronger cheese-like flavor, prepare it a day in advance and let it ferment overnight in a glass container covered with a kitchen towel.
Slice radicchio, red onion, and crush the walnuts. The salad will be assembled just before serving.
Once risen, place the dough on a floured surface. Lightly dust it with flour, shape it into a long loaf, and cut it into four equal pieces. A scale can help ensure even portions.
Shape each piece into a ball and let them rest for 10 minutes, covered with a damp kitchen towel.
Flatten the balls into flatbreads about 15 cm in diameter.
Place them on a lightly floured pizza stone or baking sheet and let them rise for another 15 minutes.
Preheat the oven to 230°C.
Use the blunt side of a knife to create a crisscross pattern on the flatbreads.
Place the baking stone or sheet in the middle of the oven and bake for 8-10 minutes, or until the flatbreads are golden brown on top.
Remove the flatbreads from the oven, lightly sprinkle them with water, cover with a kitchen towel, and let them cool slightly.
Lower the oven temperature to 180°C.
Remove the skewers from the marinade and place them on a rack in the oven, with a tray underneath to catch any drippings. Save the leftover marinade for future culinary experiments.
Spread the crushed walnuts on a baking sheet lined with parchment paper and place them above the skewers.
Roast the walnuts for 10 minutes and the skewers for 15 minutes.
Meanwhile, prepare the salad by mixing radicchio, red onion, apple cider vinegar, and pumpkin seed oil. Season with salt to taste. Optionally, add a tangy ingredient such as pickles, pickled beets, capers, or kimchi. This version includes pickled fennel, red onion, and hibiscus.
Set the roasted walnuts aside to cool slightly.
Serve the skewers on a plate with chiko kajmak, sliced flatbread, and the walnut salad. The components can be eaten separately or stuffed into the flatbread for a hearty sandwich.
