View allAll Photos Tagged flatbread
Rated one of the best pubs for food and beer in the Lower Mainland of British Columbia, Canada, the brew pub has become known as the meeting place in Squamish for locals and tourists alike. With high ceilings and post and beam construction, the brew pub offers a unique venue to show off the Stawamus Chief rock climbing face, and the rest of the fantastic local natural scenery
I love these thin cracker like breads, swooping up bag fulls every time I see a vendor selling them. I found these pre-perforated versions cute as they were all scored as wedges. Three flavours were available the day I bought my (expensive!) bag: sesame and poppy seed, rosemary-onion, and the mysterious (and best tasting) wheat flake topped one. After this I think I like the flatbreads found at All the Best Fine Food's bakery (are they made by David, the baker?) the best. Those ones are airy, crisp (well dressed) and light, these ones rather hard and sharp.
More of our (my) delayed Eid meal - wholewheat flat bread made from the Peter Reinhart stock of pizza dough Lilandra has in the freezer. This set topped with sesame seeds - we did some with poppy and some plain.
(definitely taken by Lilandra)
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!
Naan flatbread, olive oil, diced fireroasted tomatoes, fresh bufffalo mozzarella, prosciutto, basil and dried pepper flakes.....yum!
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...
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!
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.
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.
Thanksgiving 2005 - Flatbread starters: Sweet Thai Chilli glazed Garlic Bread Soldiers and Smoked Turkey Breast, Roasted Red Peppers, Mushrooms and Pesto Kamut-Spelt Flatbread
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.
YUM. we're totally making this again. or a different version of it at least.
most of the stuff is from the fulton farmers market, all of it is local.
from the fulton farmers market: pizza dough from broder's, garlic goat cheese from singing hills goat dairy, radishes from waxwing farm, kale from gardens of eagan, and spinach
otherwise the beef and pancetta are from clancey's; onions from the wedge
dinner 6.4.11
Barbecue Pork Flatbread
Apricot glaze, pickled chiles, cheddar. ($15)
Woodberry Kitchen
Baltimore, Maryland
(May 14, 2012)
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I think this is Lebanese in origin, but I'm not entirely sure. Great cooker though. It seemed like a cross between a crepe and pita bread filled with creamy white cheese and vegetables. This is from the breakfast buffet at the Millennium Hotel in Doha, Qatar.
Fiery Artichoke, Roasted Red Pepper, Olives, Marinara Flatbread
They dropped my leftovers while boxing it, so they remade the pizza for take-home!
From La Cave at Wynn, Las Vegas.
An alternative interpretation of our Flatbread Table Runner found on our blog. modernquiltrelish.blogspot.com/