View allAll Photos Tagged flatbread
Stoking the open oven at the Flatbread Company in Portland.
Linda and I shared a concoction of theirs called "Coevolution" -- "imported Kalamata olives, fresh organic rosemary, organic red onions, goat cheese, fire-roasted sweet red peppers, and premium whole milk mozzarella baked on organic bread dough with homemade organic garlic oil and our own blend of organic herbs."
It was not only "good" (as the sign on the wall says), it was great! We split a large one and not a crumb was left.
For the time being, this is my favorite carb to have around the kitchen. I've made the ones that are normally filled with a chopped mixture of nuts, dried fruit and anise, but also tried something new -- lemon zest, almonds, dessicated coconut and grated white chocolate. It was great!
I can't remember the name of this dish, and it's not on any of the menus.. but it's a flatbread with basturma. This was Taxim's first day serving lunch.
Flatbreads were introduced before amuse-bouche:
- lardo and Parmigiano (top three), white sesame and oregano.
Please take a look at the entire Lincoln picture set and consider Overall Impression.
How to make Tasty soft sweet potato flatbread.. Check out the recipe at thetortillachannel.com/soft-sweet-potato-flatbread/ or watch the video at www.youtube.com/watch?v=-8xTMB8T7uI
These two guys were making some kind of very thin flatbread. The younger guy was keeping an eye on me. ;-)
playing around with flatbreads today.
spread freshly mashed avacado on the bottom, topped with fresh lettuce, tomato, redonions, red pepper, and cheese. with dollops of sour cream and salsa in random spots.
it's a taco salad on a crispy flatbread.
I didn't quite catch what the name was. I would've called them crackers, if Mom hadn't said they're flatbread. Like I said, they're good with brie.
Corn Titiyas or Flatbread originates from the Spanish tortillas but has long since been adapted and evolved based on readily available ingredients.
Victor Consaga
New product from Stouffer's Corner Bistro line: "Shrimp and roasted garlic topped with a combination of mozzarella, parmesan and romano cheeses over a roasted garlic sauce"
From Paninis and Pizza in the Westin Hotel in Pittsburgh, PA.
I've had better frozen pizza. The sauce was generic and the sausage is the pellet kind you find on cheap frozen pizzas.
Flavourful and crisp points just for Jump: black sesame parmesan, sesame seed, pesto and sea salt, parmesan sea salt. So good.
The flatbread dough is actually made a day in advance (and ferments overnight) before being rolled out super thin (giving it a light and crisp texture after baking). Each sheet gets brushed with herb and garlic oil before being dressed with an assortment of toppings (sesame, parmesan, pesto, etc.) and is then hand cut into points. The baking process is very fast at a high heat with just a hint of steam to allow for a characteristic snap as it is bitten.
Flatbreads were introduced before amuse-bouche:
- lardo and Parmigiano (left), white sesame and oregano.
Please take a look at the entire Lincoln picture set and consider Overall Impression.