View allAll Photos Tagged flatbread
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)
wd~50's sesame flatbread. Impossibly thin, wonderfully crisp.
Read about this meal at the ulterior epicure.
1/2 King Arthur bread flour
1/2 chapati flour
bit of salt
water to make a dough
make a little ball of dough and rub a little olive oil on
squish in tortilla press
brown on griddle till done
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.
This is a neat little restaurant we ate at for lunch after our helicopter ride in Maui. The place is called flatbread.
wd~50's sesame flatbread. Impossibly thin, wonderfully crisp.
Read about this meal at the ulterior epicure.
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.
Flatbread topped with basil pesto, grilled asparagus, yellow squash, gourmet mushrooms, roasted red peppers, mozzarella, balsamic drizzle
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..... )
Flatbreads wrapping up the delicious scallop and guacamole filling. Photo for blog post www.stuffyerbake.co.uk/2008/07/13/scallop-triumph/
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!