Squid Ink Flatbread with Smoked Salmon

Name: Squid Ink Flatbread with Smoked Salmon
Yield: 1
Ingredients: 1 1/2 cups warm water; 2 1/4 teaspoon active dry yeast (1 packet); 1/2 teaspoon sugar; 3 1/4 cups all-purpose flour; 2 teaspoons salt; 2 teaspoons squid ink; Olive oil; 1/4 pounds sliced smoked salmon; 2 tablespoons softened cream cheese; 1 cup arugula; 1/4 cup red onion, thinly sliced; 1 tablespoon small capers

Enjoy lox with cream cheese on top of a deliciously briny squid ink flatbread.

Ingredients

1 1/2 cups warm water
2 1/4 teaspoon active dry yeast (1 packet)
1/2 teaspoon sugar
3 1/4 cups all-purpose flour
2 teaspoons salt
2 teaspoons squid ink
Olive oil
1/4 pounds sliced smoked salmon
2 tablespoons softened cream cheese
1 cup arugula
1/4 cup red onion, thinly sliced
1 tablespoon small capers

Steps

In a mixer or large bowl, combine yeast, sugar, and warm water. Set aside for about 5 minutes to become foamy.
Add flour, salt, and squid ink. Use a dough hook or your hands to combine knead the mixture for about 6-8 minutes, or until the dough forms into a smooth ball.

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