Ingredients

• 3 tablespoons vegetable oil
• 5 large shallots, finely chopped
• 3 1/2 tablespoons minced fresh ginger
• 4 garlic cloves, minced
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1/4 teaspoon dried crushed red pepper
• 2 1/2 cups crushed tomatoes with added puree
• 2 cups chopped mustard greens
• 2 cups semolina flour (pasta flour)*
• 1 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 1/4 cups water, room temperature
• 3 tablespoons chopped fresh cilantro
• 8 ounces soft fresh goat cheese (such as Montrachet), crumbled

Instructions

1. Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
2. For flatbreads: Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round. Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough. Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes. Available at specialty foods stores, Italian markets, and some supermarkets.
3. Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.
4. Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
5. Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.
6. Available at specialty foods stores, Italian markets, and some supermarkets.