Enjoy lox the way Jen does: with cream cheese on top of a deliciously briny squid ink flatbread!
For the dough:
1 ½ cups warm water
2 ¼ tsp active dry yeast (1 packet)
½ tsp sugar
3 ¼ cups all-purpose flour
2 tsp salt
2 tsp squid ink
For the toppings:
¼ lb sliced smoked salmon
2 tbsp softened cream cheese
1 cup arugula
¼ cup red onion, thinly sliced
1 tbsp small capers
Make the dough: 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.
Grease a clean bowl with olive oil, place the dough, and cover with a damp towel or plastic wrap. Set aside to rise for about 1-2 hours.
Preheat oven to 400F. Lightly flour a clean surface and divide the dough in half. Reserve one half for future use.
Roll out the dough into a thin rectangle.
Place on a lightly oiled baking sheet, lightly oil the surface of the dough, and bake for about 10-12 minutes.
Remove from the oven and set aside to slightly cool. Top with cream cheese, onions, capers, and smoked salmon.