View allAll Photos Tagged flatbread
True Sardinian flatbread is partially baked, halved, then baked again. I chose to leave the loaves intact and fully bake them.
Bread is made daily over an open fire, using barley flour - was delicious when dipped in their own olive oil!
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Extra thin crust, brushed with roasted garlic spread, sprinkled with
Quebec mozzarella cheese, shaved onions & capers. Topped with wild smoked salmon, lemon horseradish
drizzle & fresh chives.
Vancouver, BC
Main course
Swedish whole wheat flat-breads topped with Organic Avocado, Cucumber, Tomato, Red Onion, Fresh Capers, Cornichons and Cilantro served with oven baked Marjoram Red Potatoes (Vegan)
Side
Home made Mango Granola (Vegan)
Crispy flatbread filled with smoked mozzarella, kajmak and beef sausages, topped with garlic yogurt sauce and fresh parsley
Organic ingredients: refried black beans, turmeric, black pepper and garlic, nutritional yeast, flax meal, red onions, green onions, and baby spinach. Served on whole wheat flatbread.
Naan flatbread, olive oil, diced fireroasted tomatoes, fresh bufffalo mozzarella, prosciutto, basil and dried pepper flakes.....yum!
Baked right here in Chicago, these light and crispy Flatbread Crackers by Chicago Flats are good right out of the container and exceptionally delicious with Hagen's Charlene's Crab Dip, Jalapeno Crab Dip, Hagen's Smoked Fish Dip and more.
I followed Chennette's description and photos here for roti--more or less, although I used a bread dough (w/ v. little yeast) as the base. I cooked it on top of an Aga (flat iron surface, moderately hot, with the lid down part of the time, creating a stove-top oven effect). Next time I will follow her recipe exactly; it calls for baking powder, not yeast. My result was delicious, I can tell you that. This is great to learn the differences and subtleties of various ethnic flatbreads and how to make them!
This is a neat little restaurant we ate at for lunch after our helicopter ride in Maui. The place is called flatbread.
Ingredients
1 Wildtree Fabulous Garlic Flatbread Mix
1/2 cup Greek yogurt
2 tablespoons milk
2 tablespoons Wildtree All Natural Grapeseed Oil (separated)
1 lb boneless skinless chicken breast, cut into pieces
1 tablespoon Wildtree Blazin' Buffalo Blend
1/2 cup mushrooms, thinly sliced
1/2 cup onion, thinly sliced
½ cup smoked bleu cheese crumbles
Method of Preparation
Preheat oven to 400.
Combine the Flatbread Mix, yogurt, milk, and 1 tbsp oil together and mix until a soft dough forms. Roll out into rectangle and place on a Silicone Baking Mat Set (2 pk.) Non Stick Surface lined baking sheet. Set aside. (Can be placed into the fridge for up to a 3 days before baking)
Place one Tbsp of Wildtree All Natural Grapeseed Oil into skillet and place on Medium Heat. Toss chicken pieces with the Wiltree Blazin’ Bufflao Blend and place into heated skillet. Cook 15 to 20 minutes until chicken is no longer pink. (This step can be completed the night before assembly to allow for faster prep on meal night)
Layer mushrooms, onions, cooked chicken, and smoked bleu cheese crumbles onto the flatbread dough.
Bake for 20 minutes or until browned. Serve immediately.
Pictures from my four night stay in Istanbul for the Gendered Memories of War and Political Violence conference with CEU and Sabanci University.
flatbread is SO easy to make, you should try it sometime. warm, chewy, sooooo satisfying.
we enjoyed ours with a mediterranean pilaf - recipes coming soon to my blog.
I had great success in the kitchen this week making flatbread with kamut flour. I adapted a recipe from River Cottage Everyday by Hugh Fearnley-Whittingstall. Basically, I mixed some kamut flour and salt together, then poured in some warm water with a bit of olive oil mixed in, and mixed with my hand until it reached a slightly sticky consistency. I had to use more water than the recipe called for, likely because I used kamut flour instead of wheat. I just kept adding it until it was sticky, then kneaded the dough in a ball for about four minutes. I covered the ball and let it rest in the bowl for half an hour before rolling out with a rolling pin and cooking on med-high in a wee bit of oil. Delicious!
Flatbread topped with basil pesto, grilled asparagus, yellow squash, gourmet mushrooms, roasted red peppers, mozzarella, balsamic drizzle
Taken in 2011.
The Flatbread Company in Portland, Maine. Linda and I shared a concoction of theirs called "Coevolution" -- which they described as "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." We split a large one and not a crumb was left.
Made with shortribs, this flatbread was really nice. It was a bit heavy for me though (but I blame myself for going to the restaurant already full..... )
Chinese Corn Flour Flatbread (page 6) from The Chinese Vegan Kitchen by Donna Klein (2012).
Though Klein recommends serving it with the Rice Congee with Shiitake Mushrooms and Peas, we had this flatbread with the Country-Style Vegetable Stew, as you can see in the photo above. You’re supposed to heap a hearty meal atop a piece of flatbread (well, half a round – these suckers are BIG!), but we used it for dipping instead. Not the worst idea I’ve ever had!
The bread itself is incredibly dense – though I’m not quite sure if it’s supposed to be like that, or if the dough just didn’t rise sufficiently. Hey, it happens. Overall, it’s okay, but not something I’d make again; the husband proved a much bigger fan. As far as yeasty bread goes, it’s super-easy to bake: the dough’s a snap to assemble and, after an hour+ of rising, just split it into three equal sections, flatten into rounds, and fry on the stovetop.
Reviewed: www.easyvegan.info/2012/12/17/the-chinese-vegan-kitchen-b...