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Makes: 2 quar­ter-sheet flat­breads or 1 half-sheet flatbread


4 cups (1 L) luke­warm wa­ter

4 tsp (20 mL) fine sea or ta­ble salt

2 1/2 lb (a lit­tle more than 1 kg) but­ter­nut or sim­i­larly firm­fleshed win­ter squash, peeled, seeds re­moved, and very thinly sliced, ide­ally on a man­do­line


1-lb (454-g) un­baked, fully risen ■

pizza dough 4 tbsp (60 mL) olive oil, plus more to oil pans and your fin­ger­tips


3/4 tsp (4 mL) ground cu­min ■

1/2 tsp (2.5 mL) ground co­rian­der

1/4 tsp (1 mL) Aleppo pep­per or other mild chili flakes Freshly ground black pep­per

To fin­ish:

1/4 cup (60 mL) plain yogurt

1/4 cup (60 mL) hum­mus

A cou­ple squeezes of lemon juice

■ 1. Salt and freshly ground black pep­per

Za’atar, for sprin­kling

3 tbsp (45 mL) pine nuts, well toasted

Hand­ful of fresh flat-leaf pars­ley or cilantro, chopped

Pre­pare the squash: Com­bine the wa­ter and salt in a large bowl and add the sliced squash. Soak for 25 to 30 min­utes, af­ter which the squash slices will be soft and bendy. Drain them in a colan­der, and press out as much wa­ter as you can; then spread the squash out on pa­per tow­els to blot it fur­ther.

2. Heat the oven to 450 F (230 C). Brush ei­ther one 13-by-18-inch (33-by-45-cm) rimmed half sheet pan or two 9-by-13-inch (22.5-by33-cm) quar­ter sheet pans with olive oil. (Di­vide the dough in half, if us­ing two pans.) With oiled fin­ger­tips, press, nudge, and stretch dough to fit the shape of the pan(s). Thin, im­per­fect dough is just fine here. If holes form, patch to­gether.

3. In a large bowl, com­bine 4 tbsp (60 mL) olive oil, cu­min, co­rian­der, Aleppo pep­per and sev­eral grinds of black pep­per. Add the squash and toss to evenly coat. Spread the mix­ture over the dough, go­ing all the way to the edges so that there are no un­cov­ered spots. The edges brown more quickly, so you can make the squash slices a lit­tle thicker there.

4. Bake for 25 to 30 min­utes, un­til the squash is golden at the edges but ten­der and baked through. Re­move from oven and cool slightly.

5. To serve, stir to­gether the yogurt and hum­mus, and add lemon juice and salt and pep­per to taste. When the flatbread has cooled a bit, dol­lop the yo­gurthum­mus mix­ture all over, and sprin­kle with za’atar, pine nuts and herbs. Cut into de­sired shape.

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